The entire week, I was craving a slice of delicious strawberry galette. Not a pie, not a tart, just a rustic galette. A simple buttery crust, filled with the first strawberries of the season. Simple, honest and oh so delicious.
As a lover of all rustic dishes and of yesteryear, I have always loved galettes. I love that they don’t need to be fancy, they don’t really need to look pretty… and they let the fruits shine in all their glory. They are also very easy, and to me, always taste like home.
As a child in France, I grew up eating the “gariguette” strawberries from Plougastel. A tiny, ruby-red, delectable variety of strawberry, that only flourishes in the marine climate of this region of the world. Still today, whenever I go back to my hometown, I yearn for the Sunday morning market where I will see all these little beauties gracing all the fruit stands.
As I got older and my love for strawberries only grew fonder, I also started to enjoy them, and bake them with different flavors: dark chocolate, salted caramel, pistachios… and lately, basil. This combination is so vibrant, and adds a whole new layer of flavors to a baked good. So this weekend, I finally found some time to bake a simple, delicious, rustic Strawberry Basil Galette.
When making a galette, I always like to sprinkle the bottom with almond meal first (or oatmeal flakes work very nice as well). Once baked under the fruits, the almond taste will be subtly there. But most importantly, this almond meal base absorbs the juice released from the fruits when cooking, and this really helps to keep your crust nice and crisp, instead of soggy. Even moreso than when making a standard pie, having a solid crust is key for a good galette- since it is a self-holding structure.
Because I wanted the basil taste to be subtle as well, it was an easy solution to incorporate a chiffonade into the almond meal base (chiffonade is finely sliced basil). The almond meal and basil blend together beautifully while cooking, and create a unique set of flavors, with light nutty notes and fresh, aromatic hints. And if you really love basil, add a few fresh leaves on top of the cooked galette before serving, just like I did it.
During the baking process, some juice might still escape from the crust here and there … don’t worry, it’s all part of the game. And because this is a sable crust, the galette will solidify while it cools down a bit. So even if your galette looks very rustic (like it should be!), you will probably have no problem cutting nice slices without making (too much of) a mess.
Simple, honest and oh so delicious. I hope you enjoy this Rustic Strawberry Basil Galette as much as I do. Bon appétit!