Go Back
Strawberry and Basil Galette | mylittlelarder.com

Strawberry and Basil Galette

Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Servings 4
Author My Little Larder



  • 2 cups plain all-purpose flour
  • 1/2 cup icing sugar
  • zest of 1 lemon
  • 125 g/4.4oz 1 stick cold butter, cubed
  • 2 free-range egg yolks lightly beaten
  • 3 Tbsp ice cold water


  • 500 g/1lb strawberries sliced
  • 1/3 cup unrefined caster sugar
  • 1 tsp vanilla bean paste or seeds from 1 vanilla bean pod or 1 tsp vanilla extract
  • zest and juice of 1/2 lemon
  • 1/3 cup almond meal


  • 1 free-range egg
  • 2 Tbsp raw or demerara sugar
  • small handful fresh basil leaves


  1. Place flour, icing sugar, lemon zest and butter in a food processor. Pulse until combined and mixture resembles fine breadcrumbs.
  2. Add egg yolks and water and pulse until just combined. Mixture should resemble large clumps of wet sand. Do not over mix or your pastry won’t be flaky. Tip out the mixture onto a piece of cling film and gently bring together into a disk and place in the refrigerator for 1 hour.
  3. Preheat oven to 180C/350F on fan bake. Line a baking tray with baking (parchment) paper.
  4. In a medium bowl mix together the strawberries, lemon zest and juice, caster sugar and vanilla. Set aside.
  5. Remove the pastry from the refrigerator. Divide into four even pieces. Roll each piece out into a circle on a lightly floured surface until the dough is about 3mm/0.1in thick it will be around 18-20cm/7-8in in diameter.
  6. Divide the almond meal between the pastry circles and pile up in the centre 12cm/5in. Divide about 3/4 of the strawberry mixture between the four pastry circles and spoon it onto the almond meal. Gently fold up the edges of the fruit and pleat it to stop all the juices running out. Check for any holes and gently mend these as you don’t want any of the juices running out and burning. Divide the remaining fruit and fill the remainder of the tart with these (it’s best to do it like this as it makes folding up the pastry easier then they’re not completely full).
  7. In a small bowl lightly beat the egg together with 1 Tbsp of water then brush onto the pastry edges using a pastry brush. Sprinkle over the raw sugar then place in the oven and bake for 15-20 minutes or until the pastry is turning golden brown.
  8. Once cooked remove from the oven and carefully transfer the tarts to a wire rack to cool. Doing this now will help keep the base of the tart nice and crunchy and prevent it going soggy. Allow to cool slightly (or completely, depending on your preference), scatter over the basil leaves and serve with a big dollop of vanilla ice cream, whipped cream or mascarpone. Best eaten on day of making.