Strawberry-Basil Galette

Makes 1 large galette


For the pastry
2½ cups all-purpose flour
2 tablespoons sugar
1 teaspoon cinnamon
1 teaspoon salt
¾ cups (1¾ sticks) unsalted butter, cold and cut into chunks
1 large egg yolk
½ teaspoon vanilla
2 tablespoons orange liqueur

For the filling:
6 cups strawberries, stems removed and cut in half
½ cup sugar
¼ cup Cointreau
Juice and zest of 1 orange
1 cup fresh basil leaves, sliced thin


Mix together flour, sugar, cinnamon, and salt in a large bowl until combined well. Using your hands (or a food processor), add butter, and crumble into the flour until the crust mixture resembles a coarse meal. Add the egg yolk and the tequila, and mix together gently until dough is moist. Form dough into a flat disc, wrap in plastic and chill for at least 1 hour.
Meanwhile mix together strawberries, sugar, Cointreau, orange juice and zest, and the basil leaves. Let soak for at least an hour. Strain and set aside, reserving liquid.

Preheat oven 375°F.

Roll out dough on a floured surface until it forms a large circle about 16-inches in diameter. Place rolled dough on a large, thick, greased cookie sheet with sides or, better yet, a large, greased cast iron pan. Place strained berries in a big pile in the center of the dough. Fold dough up all around the pile of berries leaving a big hole at the top like a shallow volcano. Pour a little of the reserved berry liquid in the hole and reserve a little for the end. Bake for about 30 minutes or until crust is golden brown and crispy. Drizzle finished tart with the remainder of the juice from the berries.