Strawberry Basil Galette

Strawberry Basil Galette by Relish the Feast

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.

Berries for pie from Relish the Feast

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.
Ready for the edges to be folded in

Ready for the edges to be folded in

Ready for the oven

Ready for the oven




Recipe Review: Buttermilk Pie

Buttermilk Pie Slice from RelishTheFeast

After making the Chocolate-Coconut Pound Cake, I was left with an item I (a) don’t use a lot and (b) don’t like a lot. Buttermilk. Not wanting to waste it, I hopped on Pinterest (the black hole of ideas) to see what other yummy recipes use this odd ingredient that I find less than wonderful. One of the first recipes to pop up was buttermilk pie from The Coers Family.

Pause here to consider that I – an avowed avoider of buttermilk – am preparing to make a pie that is named after and features this ingredient. Crazy? No. I cheated and have tasted this pie before at a potluck. I remember thinking it was good, so I figured what the hey. Let’s give it a shot.

I followed the recipe exactly as written, and OMG DELICIOUS! Easy, too. But the main takeaway from this is how delicious it is. Sweet – but not too sweet. Kind of a cross between cheesecake and flan consistency. Definitely a winner. You should try this immediately. You should also make, like, four of them, so you aren’t left with a ton of buttermilk; I still think it’s ew outside of pie form.