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





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