This springtime stunner is gorgeous to behold—and very enjoyable to eat. Thinly sliced strawberries are laid in a concentric pattern atop a large round of pastry dough. Although the galette needs no embellishment, basil-infused cream lends a sophisticated touch to each slice.

　　

Ingredients

serves 6 to 8

　　3/4 cup heavy cream

　　1/3 cup loosely packed fresh basil leaves, patted dry and chopped

　　1/4 cup plus 3 tablespoons sugar

　　3/4 cup mascarpone cheese

　　All-purpose flour, for dusting

　　Pâte Brisée (page 322; do not divide into 2 disks)

　　1 pound strawberries, hulled (about 3 cups)

　　2 teaspoons cornstarch

　　1 tablespoon cold unsalted butter, cut into small pieces

　　1 large egg yolk, for egg wash

　　1 tablespoon water, for egg wash

　　

Step 1

Combine cream, basil, and 2 tablespoons sugar in a heatproof bowl. Set bowl over (not in) a pan of simmering water, and stir until sugar dissolves, about 4 minutes. Cover with plastic wrap, and refrigerate at least 1 hour (or up to 2 hours, for more pronounced basil flavor). Strain through a fine sieve into a bowl. Add mascarpone, and whisk until medium peaks form. Cover, and refrigerate until ready to serve, up to 2 hours.

　　

Step 2

On a lightly floured surface, roll out dough 1/4 inch thick. Cut out a 10-inch round, and transfer to a parchment-lined rimmed baking sheet. Refrigerate or freeze until firm, about 30 minutes.

　　

Step 3

Preheat oven to 350°F. Meanwhile, cut strawberries lengthwise into 1/4-inch-thick slices. Reserve end pieces for another use. Gently toss slices with 1/4 cup sugar and the cornstarch, and immediately arrange in concentric circles on dough. Start 1 inch from edge, overlapping slices slightly. Fold edge of dough over berries. Refrigerate 15 minutes. Dot berries with butter.

　　

Step 4

Whisk together egg yolk and the water. Brush dough edge with egg wash, and sprinkle with remaining 1 tablespoon sugar. Bake until crust is golden brown, 40 to 45 minutes. Transfer to a wire rack to cool slightly. Serve galette warm with basil cream.

　　Martha Stewart's New Pies and Tarts