Tomato Basil Fruit Galette

In French kitchens, a galette is a free-form tart with edges casually folded over the filling. This late-summer version pairs ripe cherry tomatoes and strawberries with torn basil and a balsamic finish.

Serves 6 · 30 min prep · 40 min cook

Estimate for one serving

• 298 cal
• 4g protein
• 38g carbs
• 15g fat

Every recipe here is free to read.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 cup plus 2 tbsp granulated sugar
• 1/2 tsp salt
• 8 tbsp cold unsalted butter
• 3-4 tbsp ice water
• 2 cups ripe cherry tomatoes
• 1 cup fresh strawberries
• 1/4 cup fresh basil leaves
• 1 tsp lemon zest
• 1 tbsp cornstarch
• 1 tbsp balsamic glaze
• 1 egg
• 1 tbsp turbinado sugar
• for serving whipped cream

Instructions

1. 1Whisk flour, granulated sugar, and salt in a bowl. Cut cold butter into cubes and work it in with a pastry cutter until the mixture resembles coarse meal with visible butter pieces.
2. 2Add ice water a little at a time, mixing lightly until the dough just comes together. Form into a disk, wrap, and chill 30 minutes so it firms and becomes easy to roll.
3. 3Meanwhile preheat the oven to 400°F. Halve the cherry tomatoes and strawberries; tear the basil leaves into small pieces. Toss the fruit and basil with remaining granulated sugar, lemon zest, cornstarch, and a drizzle of balsamic glaze until lightly coated and fragrant.
4. 4Roll the chilled dough on a floured surface into a 12-inch rustic circle. Transfer to a parchment-lined baking sheet.
5. 5Pile the tomato-strawberry mixture in the center, leaving a 2-inch border. Fold the dough edges up and over the filling in casual overlapping pleats, pressing lightly to seal.
6. 6Beat the egg with a teaspoon of water and brush the crust thoroughly. Sprinkle the crust with turbinado sugar for caramelized crunch.
7. 7Bake 35-40 minutes until the crust is richly browned and the fruit juices are thick and bubbling through the open center. Cool on the sheet 20 minutes so the filling firms enough to slice cleanly.
8. 8Transfer to a serving board, cut into wedges, and finish each slice with a dollop of lightly sweetened whipped cream. Present the whole galette on a platter so guests can admire the jewel-toned late-summer fruit before digging in.