1 tablespoon unsalted butter cold cut into small pieces
Steps:
Make the basil cream
Combine cream basil and sugar in a double boiler 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 24 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- use splatterguard
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 Sift flour salt and sugar in a food processor to combine Cut in butter and pulse until mixture forms coarse crumbs
Add ice water and mix 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 want perfect even center slices for the concentric rings 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 egg yolk and water o male eggwash 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
