Strawberry Basil Galette with a Strawberry Balsamic Drizzle

Ingredient Spotlight. Our Basil Infused Olive Oil is fragrant and green, the herbal counterpoint that keeps the fruit from tasting one-note. Our Strawberry Dark Balsamic Vinegar reduces into a jammy, ruby syrup — a spoonful concentrates the whole berry patch and gives the finished galette its shine.

Ingredients

• 1½ cups strawberries, sliced
• 1 pie crust
• 1 Tbsp fresh basil, chopped · 2 Tbsp all-purpose flour · 1½ Tbsp sugar · 1 Tbsp fresh lime juice
• 1 egg, beaten with 1 Tbsp water
• 2 Tbsp Basil Infused Olive Oil
• 1 cup Strawberry Dark Balsamic Vinegar · 1 tsp salt

Instructions

1. Heat oven to 350°F and line a sheet pan with parchment. Bring the Strawberry balsamic and salt to a boil, then simmer until reduced by half and syrupy. Cool.
2. In a bowl, toss the strawberries with the basil, flour, sugar, and lime juice.
3. Roll the crust out flat and mound the fruit in the center, leaving a 1-inch border. Fold the edges up and over, pleating as you go.
4. Brush the pleated crust with the egg wash. Bake 30 minutes, until the pastry is deep golden and the fruit is bubbling.
5. Whisk the cooled balsamic reduction with the Basil oil and drizzle it over the warm galette just before serving.

Chef's Notes

• Keep the crust cold until it hits the oven — a chilled galette holds its shape and bakes up flakier.
• Watch the reduction closely at the end; it thickens fast and can turn from syrup to candy.

Make It Yours

• A scatter of our Everything Nut Crumbs over the fruit adds a toasty crunch beneath the berries.

Allergens: contains gluten and egg.

Come taste our Strawberry balsamic at the shop — summer keeps beautifully in a bottle.