I’ve mentioned before how I prefer making a free form galette to other tarts simply because there isn’t that pressure to be precise and neat. A crack in the crust or a wonky edge adds to the rustic feel of it all.
This recipe for pasta frolla from Italian cook Artusi is now my go-to for sweet pastry. I’m sure I’ll be making variations of this throughout summer with other berries and stone fruits but on this occasion I had a shedload of strawberries leftover from work so I decided to put them to use here. These particular strawberries were actually not that tasty but roasting them intensifies their flavour dramatically. The drizzle of balsamic is completely optional but they are a good combo so try it out if you fancy. That goes for the basil crème fraîche too. Try it if you like but if you can’t be bothered just have a tub of vanilla ice cream at the ready.
Strawberry galette with basil crème fraîche
Approx. 8 people
For the pastry:
1 whole egg + 1 yolk
110g icing sugar
125g cold butter
Zest of 1 lemon
A splash of milk, for brushing
Demerara sugar, for sprinkling
For the filling:
700g fresh strawberries, stalks removed and halved lengthways
1-2 tbsp caster sugar (depending on how sweet your strawberries are)
1 heaped tbsp corn starch
Zest of ½ a lemon
A good drizzle of balsamic glaze (optional)
Approx. 200g crème fraîche
A handful of fresh basil, chopped roughly
Whisk the egg and yolk together.
Put the flour and icing sugar into a bowl and chop the butter, into small pieces, into it. Use your fingers to rub everything together well until you get a crumbly mixture and there are no more visible bits of butter.
Mix in the lemon zest and egg until the pastry comes together in a smooth, elastic ball. Let it rest in the fridge for a minimum of 30 minutes or up to a day.
Meanwhile prepare filling by combining the strawberries with the sugar, corn starch, lemon zest and balsamic (if using). Toss well so that everything is well distributed and set aside for at least 15 minutes.
Line a baking tray with greaseproof paper and grease lightly with butter. Pre-heat the oven to 180oC (fan oven).
On a lightly floured surface, roll out the pastry into a rough circle the thickness of a pound coin. Transfer the rolled pastry to your prepared baking tray.
Spoon the strawberries onto the middle of the circle, leaving about 2 inches of pastry around the outside.
Fold the edges of the pastry over the strawberries then brush them with a little milk and sprinkle over a few tablespoons of demerara sugar.
Put the tart in the oven for 50-55 minutes until the strawberries are cooked and the pastry is golden. Timings may vary depending on your oven so keep an eye on it so as not to let it burn.
Combine the crème fraîche with the basil and chill until ready to serve. Serve warm or at room temperature with a dollop of the crème fraîche.