Strawberry Galette with Fried Basil

Pretty huh?  I made this and took the picture then misplaced the recipe.  I couldn't fine a similar recipe so I was happy when I finally found the recipe.  That's fresh basil cream with mascarpone cheese.

Read about it below.  Also, substitutions are listed.

Mascarpone Cheese

[mas-kar-POHN, mas-kahr-POH-nay] 
A rich Italian cream cheese used in tiramisu as well as other desserts. Mascarpone has a very"buttery" flavor

Substitute for mascarpone cheese   
Blend 8 ounces softened cream cheese with 1/4 cup whipping cream. OR Blend 8 ounces softened cream cheese with 1/4 cup butter and 1/4 cup cream OR Blend 8 ounces softened cream cheese with 1/8 cup whipping cream and 1/8 cup sour cream.

 

 For the Basil Cream 

3/4 c. heavy cream 

1/3 c. loosley packed fresh basil, chopped

2 T. sugar

3/4 c. mascarpone cheese

For the Fried Basil

2 c. vegetable oil

18 to 24 large fresh basil leaves

Sugar for sprinkling

 

For the Dough

2 1/2 c. all-purpose flour, plus more for the work surface

1 1/8 t. salt

1 t. sugar

8 ounces (1 cup) cold unsalted butter, cut into small pieces

1/3 c. plus 2 T. ice water 

 

For the Galette 

 (A galette is a general term used in French to designate various types of flat, round or free form crusty cakes)

1 pound strawberries, hulled

1/4 c. plus 1 T. sugar

2 t. cornstarch

1 large egg yolk

1 T. water

1 T. cold unsalted butter, cut into small pieces 

1. Make the basil cream:Combine cream, basil and sugar in a heatproof bowl.  Set the bowl over a small pan of simmering water and stir until sugar dissolves, about 4 minutes.
2. Cover with plastic wrap and refrigerate for at least 1 hour.
3. Strain through a fine sieve into a bowl. Add the mascarpone and whisk until medium peaks form.  Cover and refrigerate until ready to serve, up to 2 hours.
4. Make the fried basil:  Heat oil in a deep skillet to 325 degrees.  Fry basil, a few leaves at a time, for 12 seconds.  Watch for spattering.  Drain leaves on paper towels and let cool.  Sprinkle both sides with sugar.
5. Make the dough:  Pulse flour, salt and sugar in a food processor to combine.
6. Add butter and pulse until coarse crumbs are formed.
7. Add ice water and pulse until just combined (dough will be crumbly).
8. Shape dough into a disk, wrap in plastic, and refrigerate for at least 1 hour (or overnight.
9. Preheat oven to 350 degrees.  On a floured surface, roll dough to 1/4 inch thickness.  
10. Cut out a 10" round and transfer to a parchment-lined rimmed baking sheet.
11. Refrigerate for 30 minutes.
12. Make the galette:  Cut strawberries lengthwise into 1/4" thick slices.
13. Reserve end pieces for another use.
14. Toss slices with 1/4 c. sugar and the cornstarch, and immediately arrangs them in concentric circles on dough.  Start 1" from edge, overlapping slices slightly.
15. Fold edge of dough over berries.  Refrigerate for 15 minutes.
16. Whisk together yolk and water.  Brush dough with the egg wash and sprinkle with remaining sugar.
17. Dot berries with butter.
18. Bake until the crust is golden brown, 40 to 45 minutes.
19. Transfer to a serving plate and serve warm with basil cream and fried basil.

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