Tomato Basil Fruit Galette

Serves 6 · 30 min prep · 35 min cook

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 cup plus 2 tbsp granulated sugar
• 1/4 tsp salt
• 8 tbsp cold unsalted butter
• 3-4 tbsp ice water
• 3 medium ripe late-season tomatoes
• 1 cup fresh strawberries
• 1/4 cup fresh basil leaves
• 2 tbsp honey
• 1 tsp lemon juice
• 1 tbsp cornstarch
• 1 egg
• 1 tbsp coarse sugar
• 1/2 cup mascarpone

Instructions

1. 1Preheat the oven to 400°F. Whisk flour, sugar, and salt in a bowl. Cut in cold butter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
2. 2Add ice water gradually, mixing just until a shaggy dough forms. Pat into a disk, wrap, and chill 20 minutes while you prepare the filling.
3. 3Core and thinly slice the tomatoes; hull and halve the strawberries. Gently toss both with the remaining sugar, torn basil, honey, lemon juice, and cornstarch until lightly coated and fragrant.
4. 4Roll the chilled dough on floured parchment into a 12-inch rustic circle. Transfer the parchment and dough together onto a baking sheet.
5. 5Arrange the tomato and strawberry mixture in the center, leaving a 2-inch border. Fold the edges up and over in casual pleats, tucking any escaping fruit back inside.
6. 6Brush the crust with beaten egg and sprinkle with coarse sugar. Bake 30 to 35 minutes until the crust is golden brown and the fruit juices bubble thickly in the center.
7. 7Cool on the sheet 15 minutes so the filling firms. The basil aroma will bloom as it rests and the tomatoes turn jammy-sweet.
8. 8Dollop or pipe soft mascarpone over the warm galette just before serving. Slice into wedges and present on a board so guests can pull pieces for a bright, herb-kissed weekend dessert platter.