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Mini Strawberry Basil Galette

Buttery, flaky crusts filled with fresh strawberries and basil and baked until golden brown and bubbling.
Prep Time1 hr
Cook Time30 mins
Chill Time1 hr 20 mins
Course: Dessert
Keyword: basil, galette, strawberry
Servings: 6 mini galettes (or 1 full sized)


For the Crust

  • 1 ¼ cup flour
  • ½ cup cold unsalted butter
  • ¼ teaspoon salt
  • 1 tablespoon granulated sugar
  • 2 tablespoon cold water

For the Strawberry Basil Filling

  • 2 cups sliced strawberries
  • ¼ cup turbinado sugar (plus more for sprinkling)
  • 2 teaspoon corn starch
  • 1 tablespoon fresh, finely chopped basil
  • 1 egg for egg wash


For the Crust

  • In a food processor pulse 1 ¼ cup of all purpose flour, 1 tablespoon granulated sugar and ¼ teaspoon salt together.
  • Cut ½ cup of cold butter into small pieces. While the food processor runs add the butter a few pieces at a time.
  • Add 2 tablespoon of cold water a little bit at a time until dough pulls together and starts to form a ball.
  • Form the dough into a disk, wrap it with plastic wrap and chill it in the fridge for 1 hour or overnight.
  • When ready to make the galettes, take dough out of the fridge and let sit for 30 minutes or so until it becomes a little softer.
  • On a floured surface, roll the dough out into a large circle, about 9 inches in diameter, about ¼ of an inch. (If making 1 regular sized galette, transfer the dough to a parchment paper lined baking sheet at this point.) If making mini galettes, cut six 5 in circles out of the dough. (I used a bowl to do this). You will probably need to cut a few then re-roll the dough out and cut again. Then transfer the six dough circles to a parchment paper lined baking sheet.

For the Strawberry Basil Filling

  • Toss 2 cups of sliced strawberries with ¼ cup turbinado sugar, 2 teaspoon corn starch and 1 tablespoon chopped basil.
  • Once the dough is rolled out and on a parchment paper lined baking sheet, spoon the strawberries into the center of the dough. Do not pour the liquid on top or it will be a runny mess.
  • If you desire, heat the remaining strawberry liquid in a small sauce pan. Let it simmer for a few minutes until you notice it getting thicker. Spoon the thickened strawberry juice over the strawberries. (If choosing not to do this, toss the remaining juice, but a lot of the flavor is in the juice!)

Forming and Baking the Galette

  • Preheat oven to 400 degrees.
  • Begin folding the galette by taking a small piece of the outside of the dough and folding it about an inch in. Fold the next small outside piece of the dough so it slightly overlaps the other. Continue until all of the outside of the dough has been folded.
  • Brush a whisked egg over the dough perimeter and sprinkle additional turbinado sugar over the strawberries and the dough.
  • Pop the mini galettes or full sized galette into the fridge for at least 20 minutes. (The galettes won't keep their shape if not chilled).
  • Bake the mini galettes/ full sized galette for 30 minutes at 400 degrees. The dough should be golden brown and the strawberries should be bubbling.
  • Let it cool for a few minutes before serving. It is best served with whipped cream or vanilla ice cream. Enjoy!


Store leftovers in an airtight container for up three days.