Summery berry and basil galette

This free-form pastry tart is as easy as pie - actually, probably easier!


Basil gives this fruity, summer dessert a twist.

Instagram: @victoriaprever


  • For the pastry: Mix the flour, sugar, and salt and rub in the butter until the mixture looks like breadcrumbs. You can do this in a food processor if you prefer, but be careful not to over mix. Add the egg and water and mix to make a dough. Add a little more water if it feels too dry to form a dough.
  • Knead lightly and briefly to form a flat disc and wrap in cling film. Chill until firm. (About 30 mins or leave until ready to bake.)
  • For the filling: Mix the berries, lemon juice, sugar, and cornflour and set aside.
  • For the the galette: Heat oven to 200°C. On a floured counter, roll the dough out into a large circle (30 – 40cm wide) and transfer to a baking parchment-lined baking sheet.
  • Spoon the berries onto the pastry, leaving a border of 4 - 6cm. Fold the border over the fruit, pleating the edge to make it fit and leaving the centre open - it will be rustic!
  • Brush the pastry edges with beaten egg and sprinkle with demerara or granulated sugar.
  • Bake for 30 to 35 minutes, or golden all over and the fruit is bubbling and juicy. Cool on a wire rack for at least 20 minutes. Serve warm or room temperature with a few micro basil leaves or shredded basil.
  • It will keep at room temperature for a few days and up to a week in the fridge.

For the pastry base:

190g plain flour

¼ tsp salt

50g golden caster sugar

110g cold, unsalted butter, cut into pieces

1 egg, beaten

1 tbsp fridge cold water


For the filling:

150g blueberries

300g strawberries, large ones halved or quartered

Squeeze of lemon juice

1 – 2 tbsp caster sugar (depending how sweet the berries are)

½ tbsp cornflour

3 tbsp ground almonds

1 tbsp caster sugar

1 small egg, beaten

1 tbsp granulated or demerera sugar


To serve:

Micro basil leaves or regular basil finely shredded

Icing sugar (optional)

Sour cream or yoghurt

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