It’s strawberry season, and selling fresh-picked strawberries from the farm is a popular fundraiser where I live. This is how I ended up with 12 pints of them crowding the bottom shelf of my fridge.
Half of them were made into strawberry-basil jam. Look for that post soon. Two were given to co-workers. (Bet you wish you’d been in the elevator with me that day, right?) The remaining berries were turning fast. Enter – the galette. A catch-all of pie-like goodness.
What you’ll need:
- 1 pie crust (pre-made)
- Roughly 4 pints of fresh berries
- 3-5 large, fresh basil leaves
- ¼ cup sugar
- 1-2 tablespoons flour
- 1 tablespoon lemon juice
- Roll out pie crust onto either a pie dish or a cookie sheet. I used a pie dish in an effort to contain any escaping liquid.
- Wash strawberries. Top them. Cut them into bite-sized pieces. Put them in a big bowl.
- Gently stir sugar, flour and lemon juice into the strawberries.
- Cut basil into tiny pieces. Sprinkle on the strawberries and mix.
- Pour strawberries into the center of the pie crust. Spread them out a bit, leaving enough dough to fold edges in and over 1-2 inches toward the center.
- Place in a cold oven. Turn it on and bake at 350 degrees for roughly 40 minutes. I forgot to set a timer. The galette cooked for the last puzzle on Wheel and the entire episode of Jeopardy!
- Let cool for at least 20 minutes before slicing.
- Eat, making sure to lick the plate when you’re done.