Strawberry pie with basil – a simple pastry no egg with lots of juicy strawberries and fresh basil leaves – this is a perfect dessert for the breakfast. The dough iskneaded with very cold water and cold butter, so it does not require long kneading.
What kind of combination is this: strawberries and basil? By the way, molecular cuisine requires also adding the black pepper, but I take care of your nerves. Basil goes extremely well with strawberries – it has a cold, fresh taste, which is complemented by juicy and sweet strawberries.
Sift the flour twice in a large bowl. Add sugar and a pinch of salt to the flour, mix. Cut very cold butter into small cubes (it would be even better to hold it for a couple of hours in the freezer). Put the butter into the flour; quickly grind into crumbs. Add water, quickly kneading the dough. Roll the dough into a ball. Wrap in cling film, chill in the refrigerator for 30 minutes.
Wash the strawberries, remove the leaves, and cut the berries in half. Sprinkle strawberries with 3 tablespoons of sugar. Sprinkle strawberries with starch through a strainer. Gently mix the strawberries with a spoon, leave for 10-15 minutes. Put the berries into a colander, leave to drain.
Put the dough on a sheet of baking paper sprinkled with flour, tenderize the dough with a rolling pin. Roll the dough to a thickness of about 7 mm in the center and slightly thinner to the edges. Put the strawberries on the dough, leaving about 5-6 cm from the edges. Sprinkle the strawberries with 2 tablespoons of sugar. Lift the edge of the paper and gently close the galette. Bake the galette for about 45-50 minutes at 180C. Leave to cool completely, garnish with basil leaves.
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Strawberry Pie with basil - a simple pastry no egg with lots of juicy strawberries and fresh basil leaves - this is a perfect dessert for the breakfast
Sift the flour. Add sugar and a pinch of salt, mix. Cut butter into cubes. Put the butter into the flour; quickly grind into crumbs. Add water, quickly kneading the dough. Roll the dough into a ball. Wrap in cling film, chill in the refrigerator for 30 minutes.
Cut strawberries in half. Sprinkle with 3 tbsp of sugar. Add starch through a strainer. Mix, leave for 10-15 minutes. Put the berries into a colander, leave to drain.
Put the dough on a sheet of baking paper sprinkled with flour. Roll to a thickness of about 7 mm in the center and thinner to the edges. Put the strawberries on the dough, leaving about 5-6 cm from the edges. Sprinkle the strawberries with 2 tbsp of sugar. Close the galette. Bake the galette for about 45-50 minutes at 180C. Leave to cool completely, garnish with basil leaves.
