Strawberry Galette with Basil Whipped Cream

This is an awesome, delicious recipe!  The basil adds a nice touch and complement to the strawberry.  Best the same day it is made:)  This is from Martha Stewart's Pies and Tarts book, which I am currently in love with but will eventually have to give back to the library!

First you must make your pate brisee, which is the crust and totally worth making at home.  Actually, I'm not even sure that you can buy this at the store!

2.5 c all purpose flour
1 t salt
1 t sugar
2 sticks butter, cold, cut into small pieces
1/4-1/2 c ice water

I did mine in the food processor.  It can be done by hand with a whisk and fork, but is much easier in the FP!  Pulse flour, sugar, and salt until well combined.  Throw in butter and pulse until the mix resembles coarse meal.  Add 1/4 c water and pulse.  You want the dough to just start coming together in small balls.  If necessary, add more water 1 T at a time.

Dump dough on lightly floured surface and make into a round with hands.  Wrap with plastic wrap, leaving about a 1/2 in or so gap in the plastic wrap around the edges.  Roll out the dough inside the plastic wrap into a disk about 1/2 in thick or so.  Refrigerate 1 hour or up to 1 day.  Can be frozen up to 3 months, thaw in fridge before using!

Now on to the recipe:)

3/4 c heavy cream
1/3 c basil leaved, patted dry and chopped
1/4 c plus 3 T sugar
3/4 c mascarpone cheese
Flour, for dusting
Pate Brisee
About 3 cups strawberries (One pound)
2 t cornstarch
1 T cold unsalted butter, cute into small pieces
1 Large egg yolk
1 T water

In double boiler bowl (I make my own with a bowl and a boiling pan of water), combine cream, basil, and 2 T sugar.  Set bowl above simmering water and stir until sugar dissolves, about 4 minutes.  Cover and refrigerate at least 1 hour.  Strain out basil and put cream in mixer bowl.  Add mascarpone and beat until medium peaks form.  Refrigerate until ready to top galette.

On a lightly floured surface, roll out dough to about 1/4 in thick.  Cut out a 10 inch circle and put on baking sheet.  Put in the fridge for 30 minutes.

Preheat oven to 350.  Cut strawberries lengthwise, feeding ends to your children.  Mix strawberries with cornstarch and 1/4 c sugar.  Starting 1 inch from edge, ay in concentric circles on dough, overlapping strawberries.   Fold edge of dough over berries.  Refrigerate 15 minutes.

Dot berries with butter.  Make egg wash with egg yolk, 1 T water.  Brush on edges of crust.  Sprinkle 1 T sugar around crust.  Bake 40-45 minutes until golden brown.

Top each slice with delicious basil whipped cream!