Hey You! How've you been? I missed you since you left the Big House. It's lonely locked up in here. I was really excited when I saw your email with a recipe for Strawberry Galette, I thought I could make it for all the inmates or maybe trade it for some smokes. But damn girl, why do you gotta be so damn persnickety?
I mean a cup and 2 teaspoons of this, an 1/8 of this. Seriously girlfriend, this is some complicated shit. I know that out in the real world this is how it's done but not up in here. It stresses me out and then I don't get my meds. And what's with the fried basil? I don't have access to basil, let alone hot oil, especially after what happened with Lupe.
Do you have any idea how much I hate doing dough? I took the rolling pin and almost took out a guard because it never turns out right for me. Damn Martha, I need your help. Do you think after I get out, I can come up to Maine and you could give me some private dough lessons? Because I suck.
Hope to hear from you soon,
Martha Stewart Strawberry Galette:
FOR THE BASIL CREAM
3/4 cup heavy cream
1/3 cup loosely packed fresh basil, chopped
2 tablespoons sugar
3/4 cup mascarpone cheese
FOR THE FRIED BASIL
2 cups vegetable oil
18 to 24 large fresh basil leaves
Sugar, for sprinkling
FOR THE DOUGH
2 1/2 cups all-purpose flour, plus more for surface
1 1/8 teaspoons salt
1 teaspoon sugar
8 ounces (1 cup) cold unsalted butter, cut into small pieces
1/3 cup plus 2 tablespoons ice water
FOR THE GALETTE
1 pound strawberries, hulled
1/4 cup plus 1 tablespoon sugar
2 teaspoons cornstarch
1 large egg yolk
1 tablespoon water
1 tablespoon cold unsalted butter, cut into small pieces
Make the basil cream: Combine cream, basil, and sugar in a heatproof bowl. Set bowl over a small saucepan of simmering water, and stir until sugar dissolves, about 4 minutes. Cover with plastic wrap, and refrigerate for at least 1 hour (or up to 2 hours for a 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.
Make the fried basil: Heat oil in a deep skillet to 325 degrees. Fry basil, a few leaves at a time, for 12 seconds. (The leaves will cause the hot oil to spatter; step away from the pan while they cook.) Drain leaves on paper towels, and let cool completely. Sprinkle both sides of the leaves with sugar. (Basil can be stored at room temperature overnight.)
Make the dough: Pulse flour, salt, and sugar in a food processor to combine. Add butter, and pulse until mixture forms coarse crumbs. Add ice water, and pulse until just combined (dough will still be crumbly). Shape dough into a disk, wrap in plastic, and refrigerate for at least 1 hour (or overnight).
Preheat oven to 350 degrees. On a floured surface, roll dough to 1/4 inch thickness. Cut out a 10-inch round, and transfer to a parchment-lined rimmed baking sheet. Refrigerate for 30 minutes.
Make the galette: Cut strawberries lengthwise into 1/4-inch-thick slices. Reserve end pieces for another use. Toss slices with 1/4 cup sugar and the cornstarch, and immediately arrange them in concentric circles on dough. Start 1 inch from edge, overlapping slices slightly. Fold edge of dough over berries. Refrigerate for 15 minutes.
Whisk together yolk and water. Brush dough with the egg wash, and sprinkle with remaining 1 tablespoon sugar. Dot berries with butter. Bake until crust is golden brown, 40 to 45 minutes.
Transfer to a serving plate. Serve warm with basil cream and fried basil.
*tasting notes... My crust turned out rather well... for me. It tasted like those butter cookies you get in a tin at Christmas time. Also, I normally do not like cooked fruit desserts except for apple pie but I really liked this. I was pleasantly surprised. It tasted like really good strawberry jam. I didn't do the basil and I'm okay with that. Martha might come shank me 'cause she's hard core like that but I travel with an entourage and they are always armed.