Summer is here and markets are full of goodies. We love this season for many reasons — hot vacations, mountain trips, ice cream at every corner of the city and so many ingredients that you can use to make fast and delicious recipes. After we enjoyed strawberries in their natural form, we decided that we should also make a dessert perfect for a hot summer day.
Galettes with strawberries, basil and vanilla ice cream is the perfect recipe. You can make them smaller so they can be served individually or you can make one bigger one. Whatever you choose, the result is surprisingly delicious.



  • 2 cups all-purpose flour
  • 125 g cold butter, cubed
  • 2 egg yolks lightly beaten
  • zest of 1 lemon
  • 1 cup granulated sugar
  • 3  tablespoons ice cold water


  • 500 g fresh strawberries sliced
  • 1/3 cup honey
  • 1 tablespoon vanilla extract
  • zest and juice of 1/2 lemon
  • 5 to 10 fresh basil leaves (minced- depends on the size of the leaf)


  • 1 egg
  • icing sugar
  • small handful fresh basil leaves


Step 1: Place flour, granulated sugar, butter and lemon zest in a food processor. Pulse everything until combined and mixture resembles fine breadcrumbs.

Step 2: Add egg yolks and water and pulse again until combined. Mixture should resemble large clumps of wet sand. Do not over mix.

Step 3: Place the mixture onto a piece of cling film and gently bring together into a disk and place in the refrigerator for 1 hour.

Step 4: Preheat oven to 180C/350F on fan bake and line a baking tray with baking (parchment) paper.

Step 5: In a medium bowl mix together the strawberries, honey, lemon zest and juice, vanilla and basil. Set aside for 10 minutes.

Step 6: Remove the pastry from the refrigerator and divide it into four even pieces. Roll each piece out into a circle on a lightly floured surface until the dough is 3-5 mm.

Step 7: Divide the strawberry mixture between the four pastry circles but keep the remaining juice from the strawberries in the bowl. Gently fold up the edges of the fruit and pleat it to stop all the juices running out. Check for any holes and gently add the remaining juice from the strawberries.

Step 8: In a small bowl lightly beat the egg together with one teaspoon of water then brush onto the pastry edges using a pastry brush. Sprinkle over the granulated sugar then place in the oven and bake for 20 – 25 minutes or until the pastry is turning golden brown.

Step 9: Once cooked remove from the oven and carefully transfer the tarts to a wire rack to cool. Let it cool slightly or completely, depending on your preference.

Step 10: Garnish the mini galettes with fresh basil leaves and icing sugar and serve with a big dollop of vanilla ice cream or whatever you prefer.

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