Strawberry Galette Recipe

This springtime stunner is gorgeous to behold—and very enjoyable to eat. Thinly sliced strawberries are laid in a concentric pattern atop a large round of
pastry dough. Although the galette needs no embellishment, basil-infused cream lends a sophisticated touch to each slice.

¾ cup heavy cream
⅓ cup loosely packed fresh basil leaves, patted dry and chopped
¼ cup plus 3 tablespoons sugar
¾ cup mascarpone cheese
All-purpose flour, for dusting
Pâte Brisée (do not divide into 2 disks)
1 pound strawberries, hulled (about 3 cups)
2 teaspoons cornstarch
1 tablespoon cold unsalted butter, cut into small pieces
1 large egg yolk, for egg wash
1 tablespoon water, for egg wash

1. Combine cream, basil, and 2 tablespoons sugar in a heatproof bowl. Set bowl over (not in) a pan of simmering water, and stir until sugar dissolves, about 4 minutes. Cover with plastic wrap, and refrigerate at least 1 hour (or up to 2 hours, for more pronounced basil flavor). Strain through a fine sieve into a bowl. Add mascarpone, and whisk until medium peaks form. Cover, and mascarpone, and whisk until medium peaks form. Cover, and refrigerate until ready to serve, up to 2 hours.
2. On a lightly floured surface, roll out dough ¼ inch thick. Cut out a 10-inch round, and transfer to a parchment-lined rimmed baking sheet. Refrigerate or freeze until firm, about 30 minutes.
3. Preheat oven to 350°F. Meanwhile, cut strawberries lengthwise into ¼-inch-thick slices. Reserve end pieces for another use. Gently toss slices with ¼ cup sugar and the cornstarch, and immediately arrange in concentric circles on dough. Start 1 inch from edge, overlapping slices slightly. Fold edge of dough over berries.
   Refrigerate 15 minutes. Dot berries with butter.
4. Whisk together egg yolk and the water. Brush dough edge with egg wash, and sprinkle with remaining 1 tablespoon sugar. Bake until crust is golden brown, 40 to 45 minutes. Transfer to a wire rack to cool slightly. Serve galette warm with basil cream.