Things are getting jammy in all the best ways. The most luscious, buttery pie crust folded over sweet fresh strawberry filling mixed with flavors of honey, fresh basil and toasty pecan. Oh! And don’t forget that creamy burrata lightly cascading over hot pie filling.
This Strawberry and Burrata Galette is ready to take center stage of the dessert table and steal the whole show.
Really, it could steal the show at the breakfast table or the brunch table. If we’re really being honest, I’d have it at my lunch table too but that not terribly shocking to anyone that knows me.
How to make strawberry burrata galette
If you’ve never made a galette before I’m here to officially tell you that you should. It’s like the cheaters pie. No fancy scalloped edges, no blind baking, no pie weights. You don’t even need to own a pie pan.
Just one crust with yummy filling in the middle and the edges folded over.
I can say this with confidence because pie is typically my nemesis. This particular strawberry and burrata galette though? We’re going to walk along quiet beaches holding hands and reciting sonnets, here’s why:
- Easy, food processor pie crust
- Cultured butter adds the perfect subtle tang
- Fresh basil flavor baked into the crust
- Toasted pecans for nutty chewy flavor
- Minimal chill time
- ‘Rustic’ look is actually desired
- Golden brown edges with raw sugar sprinkle
And that’s just the crust.
TIPS FOR MAKING THE BASIL INFUSED PIE CRUST
Listen, I get it. I hated making pie crust. And I say that with the knowledge that hate is a strong word. I hated making pie crust…until now.
My dear friend Tara at Tara Teaspoon makes the most beautiful pies you ever saw in your whole life. Did you know she used to work for Martha Stewart?! I consulted her post on ‘how to make the perfect pie crust’ before starting to work on this one because while a galette boasts a rustic look, it needs to taste like a little bit of heaven.
For all the pie crust making haters out there, this one is for you because if this hater can do it, you can too.
- Chill ALL your ingredients. Per the pie guru herself. Throw that flour in the fridge too.
- After pulsing in the food processor, if it still looks dry test a small clump. If it sticks together, you’re good to go.
- Turn out the dough onto a lightly floured surface and then work it into a ball.
- Work/kneed the dough just until it comes together. The more you work it, the tougher the dough gets.
- Chill the dough before baking! (super important)
Why do you want to chill the dough before baking?
The cold temps allow the butter to harden again. During the baking process, the butter will melt from a solid state releasing moisture and creating the super flaky crust.
After turning the dough out from the food processor, you’ll want to sprinkle the chiffonade basil before forming it into a ball, so it spreads throughout the dough when it comes time to roll it out.
Why add nuts to pie crust?
Because it is delicious! Pecans are naturally on the sweeter side and toasting them brings out the most flavor. Lightly toast the pecans, letting them cool so you don’t end up with pecan butter, and grind in the food processor.
Then you just need to add the remaining ingredients and get to pulsing.
How do I use fresh herbs in pie crust?
If using a leafy herb, chop or chiffonade it first by stacking the leaves on top of each other, rolling them then slicing them thin. If you throw the whole leaves in the food processor with the ingredients, it will turn the dough slightly green.
Once the dough comes together and you turn out the dough from the found processor to a flat surface then sprinkle the herbs over top so they evenly distribute as you form the dough.
Do you need to use cultured butter?
No, just regular unsalted butter will certainly do just as fine a job. Cultured butter is my latest dairy obsession. Much like a yogurt has tang, cultured butter also has a subtle tang to it that is just super tasty in baked goods.
It does tend to run on the pricier side so it’s a nice splurge item if you’re baking something special….like strawberry galette….
What does the egg wash do?
Brushing a whole beaten egg over the pie crust will give it that bright, golden color. It will also help the coarse sugar to stick to the dough during baking for that bakery style crunch.
easy strawberry galette filling
Phew! The hardest part is over! Can we have a dance party?
Get ready for how beautifully simple the next steps are.
Trim the tops off your strawberries, halve any that are absurdly large, toss with the sugar, honey, vanilla and cornstarch then fill up that pie crust!
SEE? Easy peasy.
The honey adds a unique sweet sweetness that will also act as a binder once the galette cools. The cornstarch is your thickening agent to help make the baked filling jammy and thick.
Ok… but what’s the deal with burrata on a fruit pie?
Cheese…fruit…it’s not as weird of a combo as you might think. Give it a chance, I swear it’ll work out.
Burrata cheese is fresh mozzarella soaked in heavy cream and then stuffed inside a ball of fresh mozzarella. When you break it open it is just creamy, cheesy goodness.
To achieve that melty but still creamy cheese-pro level, you’ll want to wait to add the burrata until after the strawberry galette comes out of the oven. But make sure you do it right when it comes out so the heat from the galette melts the cheese.
Let it cool a smidge so the filling isn’t runny, then slice it and serve it. This strawberry burrata galette recipe is perfect for dessert – especially in the summertime! – or add it to the brunch table for a sweet offering.
If you liked this fruit and cheese combo, you might like these recipes:
- Meyer Lemon Ricotta Puff Pastry
- Strawberry and Brie Grilled Cheese
- Honey Fig + Goat Cheese Flatbread
- Blood Orange Mascarpone Tart
- Apple + Honeyed Goat Cheese Tart
If you make this be sure to take a picture, post it on your favorite social platform and tag me!
Strawberry Burrata Galette with Basil Pecan Crust
Basil and Pecan Crust
- 1 1/2 cup all purpose flour
- 1/4 cup toasted pecans finely ground*
- 1/2 teaspoons salt
- 1 1/2 sticks cold cultured butter cut in pieces
- 1 teaspoon sugar
- 3 tablespoons cold water
- 1/4 cup fresh basil thinly sliced about 10-12 large leaves
- 1 large egg beaten
- 2 tablespoons coarse sugar for sprinkling optional
Strawberry and Burrata Galette
- 4 cups fresh strawberries trimmed
- 1/2 cup granulated sugar
- 2 tablespoons honey
- 1 teaspoon pure vanilla extract
- 1 tablespoon cornstarch
- 4- ounce ball fresh burrata
Basil and Pecan Crust
- Preheat the oven to 350°F. Spread the pecans into a single layer on a sheet pan and toast for 5 minutes. Let cool completely, then transfer to a food processor and grind finely. If the pecans are too hot, you'll likely end up making pecan butter instead of ground pecans. If you have a toaster oven, toast the pecans in the toaster oven on a tray on the middle rack to avoid having to wait for the oven to preheat.
- In the food processor, combine the flour, ground pecans, salt and sugar. Add 1/2 the amount of butter, and pulse 8 to 10 times. Add the remaining butter pieces to the food processor and pulse 10 to 12 times while slowly adding cold water.
- Test the dough by pinching a small clump together. If it sticks together, the dough is ready to be formed. If it falls apart, try adding 1 to 2 more tablespoons of cold water while pulsing.
- Turn the dough out onto a lightly floured surface, sprinkle with basil and form into a disk. Kneed the dough slightly just to come together. Wrap the dough with plastic wrap and chill while preparing the strawberries.
- Trim the tops off the strawberries. If there are any really large strawberries, slice them in half. In a large bowl, combine the strawberries, sugar, honey, vanilla and cornstarch. Stir well with a rubber spatula making sure all the strawberries are coated.
- Remove the dough from the refrigerator and plastic wrap. Lightly flour a flat surface and roll out the dough. The dough should be between 1/4 inch and 1/2 inch in thickness.
- On the center of the dough, add the strawberries leaving about 2 inches of space from the edge of the pie crust. Fold the edges of the pie crust over the strawberry filling so there is about 2 inches of crust. If there are any holes in the crust edges, pinch together to prevent any of the filling escaping during baking. If any juices from the filling does escape, Brush the edges of the crust with the egg wash and sprinkle with the turbinado sugar.
- Place the galette on a sheet tray lined with parchment paper. Chill in the freezer for 15 to 20 minutes. Preheat oven to 375°F. Depending on how long it takes to preheat your oven, you may want to do this while the dough chills in the freezer.
- Remove the sheet tray with the galette from the freezer. Bake for 40 minutes. Immediately after baking, remove from the oven and top with torn pieces of burrata.
- Let cool 5 to 10 minutes before slicing and serving to prevent hot filling from running.