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Last Updated on June 1, 2025 by becky
This mini galette recipe pairs basil and strawberries for a fresh take on the classic open-faced fruit pie. Made with shortcrust pastry, these tiny tarts are easy to assemble and bake. Pair with a scoop of homemade vanilla ice cream for a simple dessert celebrating the best flavors of early summer!
What Inspired This Mini Galette Recipe with Basil and Strawberries?
I love lots of fruit-and-herb pairings, but it’s the combination of ripe, juicy strawberries and garden-fresh basil that absolutely screams summer to me.
In this recipe, I’ve married my love of fresh strawberries (see also: my strawberry muffins, chocolate strawberry ice cream, and strawberry rhubarb crisp!) with one of my all-time favorite bakes: the classic galette (a.k.a. a folded, freeform pie!)
It’s fun to make galettes with all sorts of fresh fruit, like blueberries and apples. as well as savory ingredients, such as figs and goat cheese. They’re traditionally pie-sized—big enough to feed a small dinner party—but in this mini galette twist, each person gets their own personal pie. (If you prefer a full-size pie, try my classic strawberry galette recipe instead.) Made by layering strawberry jam and fresh berries over discs of shortcrust pastry, then folding each portion and sprinkling it with basil and Demerara sugar, these adorable, easy-to-make desserts celebrate the best flavors of the summer season.
Ingredients for Making Miniature Strawberry Galettes
To make this mini galette recipe with basil and strawberries, begin by gathering the following ingredients:
- Strawberries – You’ll need 200 grams, or about 1 1/2 cups of thinly sliced fresh strawberries.
- Granulated Sugar – Macerating the fresh strawberries in granulated sugar creates a sweet, syrupy fruit topping.
- Cornflour – Or cornstarch, if you’re in the US. Added to the strawberries, cornflour acts as a thickening agent.
- Lemon Juice – Lemon juice adds a note of acidity to the fruit topping.
- Demerara Sugar – Demerara sugar adds sweetness and crunch. If you can’t find Demerara sugar, you can use Turbinado sugar (Sugar in the Raw) to top your mini strawberry galettes.
- Fresh Basil – You’ll need 6–7 leaves of finely chopped fresh basil. I like to use the basil from my windowsill herb garden
- Shortcrust Pastry – Or pie crust. If using frozen rather than refrigerated, thaw the pastry according to the directions on the package.
- Jam – For spreading on the pastry base. You can use store-bought strawberry jam or strawberry preserves, or homemade strawberry compote.
- Egg – Brushing the shortcrust with lightly beaten egg gives the pastry its deep, golden brown color.
Mini Galette Tips and Tricks
Carefully fold the pastry. Take your time when folding the edges of the shortcrust pastry around the strawberries. Scan for cracks or breaks in the dough, and use your fingers to seal any open spots. Sealing the cracks prevents the strawberry filling from leaking as the galettes bake. That said, don’t worry if they still leak a little bit—it’s all part of the rustic charm!
Use a tart ring. To create the round discs of pastry, I traced around a 6 inch pastry ring. You can also use a 6-inch round metal cutter. In a pinch, a dessert plate will also work as a guide.
Make-Ahead and Storage Suggestions
This mini galette recipe is best served straight from the oven. Everything comes together in about an hour, so wait until close to serving time to prepare and bake your strawberry galettes.
Wrap leftover galettes in foil, or transfer to an airtight container and refrigerate for up to three days. Eat cold, or rewarm in the microwave, or for 5-10 minutes in a 350º F / 176° C oven.
How to Enjoy This Mini Galette Recipe
A still-warm strawberry galette makes the best breakfast on a summer morning. These are also great for brunch.
To serve as a dessert, plate each galette and top with a scoop of homemade vanilla ice cream, or a dollop of whipped cream (or coconut whipped cream, for a dairy-free option.) For a more rustic presentation, use a fine mesh strainer to dust confectioner’s sugar over each galette.
Other fruit galette recipes you might enjoy:
Strawberry Galette Recipe
Blueberry Galette Recipe
Apple Galette Recipe
Fig and Goat Cheese Tart
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Mini Galette with Basil and Strawberries
Made with shortcrust pastry, these miniature galettes pair basil and strawberries for a fresh take on the classic open-faced fruit pie.
- Prep Time: 1 hour
- Cook Time: 18-20 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 5-inch round galettes
- Category: Pies and Tarts
- Method: Oven
Ingredients
200 grams fresh strawberries, hulled and thinly sliced (about 1 1/2 cups sliced berries)
50 grams granulated sugar (1/4 cup)
6 grams cornflour/cornstarch (2 teaspoons)
15 milliliters lemon juice (1 tablespoon)
One sheet pre-made shortcrust pastry, thawed according to package directions if frozen
100 grams strawberry jam, or homemade strawberry compote (3 tablespoons)
6-7 large fresh basil leaves, finely chopped, plus more to garnish
1 egg, lightly beaten
Demerara sugar, for sprinkling
Instructions
Preheat oven to 400° F / 205° C. Line a half-sheet rimmed baking tray with parchment.
In a medium bowl, combine strawberries, granulated sugar, cornstarch, and lemon juice. Set aside and allow the berries to macerate for 15 minutes, or until soft and juicy.
On a silicone rolling mat or lightly floured countertop, unroll the shortcrust pastry and use a rolling pin to roll it into a rectangle, approximately 10 x 14 inches in size. With a 6-inch pastry ring or round metal cutter, cut 2 discs. (If you don’t have a pastry ring, you can trace around a dessert plate.) Re-roll scraps and cut 2 additional discs.
Arrange discs on prepared tray.
Spread strawberry jam in the middle of each disc, allowing a 1-inch border around the outside edge.
Spoon the fresh strawberry filling on top of the jam, dividing it equally amongst the discs. Discard any excess liquid in the bottom of the bowl.
Sprinkle with the basil.
Tightly fold the edges of the pastry inward to seal in the strawberries.
With a pastry brush, brush the pastry with a thin coat of egg wash.
Sprinkle generously with Demerara sugar.
Bake in preheated oven for 18-20 minutes, or until bubbly and golden brown.
Serve warm or at room temperature.
