Mini Strawberry Basil Galettes: Your New Favorite Summer Treat

👩‍🍳 Instructions

1. 1

   In a large bowl, whisk together flour, 1 tbsp sugar, and ¼ tsp salt. Add cold, cubed butter. Using a pastry blender or your fingertips, cut butter into flour until mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
2. 2

   Gradually add 3-5 tablespoons of ice water, one tablespoon at a time, mixing until dough just comes together. Do not overmix. Gather dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
3. 3

   While dough chills, prepare the filling: In a medium bowl, combine sliced strawberries, ¼ cup sugar, cornstarch, chopped basil, lemon juice, and vanilla extract. Toss gently to coat.
4. 4

   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. On a lightly floured surface, divide chilled dough into 6 equal portions. Roll each portion into a rough 5-6 inch circle.
5. 5

   Spoon about ¼ to ⅓ cup of strawberry basil filling into the center of each dough circle, leaving a 1-inch border. Carefully fold the edges of the dough over the filling, pleating as you go, leaving the center exposed.
6. 6

   Brush the folded dough edges with the egg wash. Sprinkle turbinado sugar generously over the egg-washed crusts.
7. 7

   Transfer baking sheet to the preheated oven and bake for 25-30 minutes, or until crust is deeply golden brown and filling is bubbly. Let cool on the baking sheet for 15-20 minutes before serving.