A “Rustic” Strawberry Galette
As I mentioned earlier, Martha Stewart is my hero. I’ve admired her since I was very, very young. Preschool to be exact. One of my Dad’s favorite stories to tell is the one about my demanding Martha’s show to be recorded on VHS while I was at day care. When I returned home in the afternoon, Mom and I watched the recorded shows. As she did laundry and cleaned, I sat three feet from the television, with my eyes transfixed.
Do yourself a huge favor this spring and listen to Martha. Go out and find those itty bitty baby berries and make this galette. If you’re fortunate enough to have a cheap road-side stand like I do, make a quick stop. I tagged this recipe two years ago! I knew that any old out of season berries wouldn’t cut it, so I waited for perfection.
This recipe is a project. You won’t get finished in an hour. If you’re like me, you may not even finish it two hours. However, if you choose to take on the challenge, you’ll create a true restaurant quality, sophisticated dessert. The taste is best described as a more mature strawberry pop tart. The pastry is buttery and crumbly and the filling is sweet, but not too sweet. Personally, I could hardly tasted the basil in the whipped cream, only a hint. (After tasting the galette again, one day later, I’ve changed my mind. The basil flavor is now quite pronounced.)
Thirteen years later, I’m still a fan of Martha, and her crazy, perfectionist ways. The fact that her magazine called this galette “rustic” really blows my mind. Is French pastry rustic? How about a basil-infused whipped cream? Flash fried, sugar-coated leaves? Concentric and overlapping strawberry circles? Maybe I have no idea what “rustic” means. But what do I know? I’m just a Kentucky girl.
I made a major change, some may say a, “no-no,” when making the pastry. I reduced the amount of butter from two sticks to one-and-a-half sticks, because I’m frankly afraid of what two entire sticks of butter would do to my loved ones. Nobody missed the extra butter, and I still achieved a crumbly texture and a buttery taste. I also used a half cup of whole wheat flour because I ran out of white - forced healthfulness!