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Strawberry Galette with Basil Crème Fraîche

Last month Olivia Williamson joined the Table team as a regular contributor to the website and magazine as a recipe developer and writer. With a background as a chef and now working in the marketing department at the inspiring Carousel in London, we are so lucky to have her as part of the team. For her first article she is sharing with us her recipe for Strawberry Galette with Basil Creme Fraiche.

If you find pastry daunting, free-form galettes are the answer. Roll it out roughly, pile high with fruit and fold in the sides as you please. There’s no pressure to be precise and neat, no demands for a lattice topping or a crimped crust. The wonky edges are the best bit, especially when they’re doused in demerara.

This recipe for 'pasta frolla' from Italian cook Artusi is my go-to for sweet pastry. You can make different variations of this throughout summer with other berries and stone fruits or try it with sliced apples and pears in the colder months. Roasting the strawberries intensifies their flavour and, while the drizzle of balsamic is totally optional, it makes for an interesting combo. The same can be said for the basil crème fraîche - try it if you fancy but if you can’t be bothered just make sure you have a tub of vanilla ice cream at the ready.

Strawberry Galette

Serves Approx. 8 people

For the pastry:

1 whole egg + 1 yolk
250g flour
110g icing sugar
125g cold butter
Zest of 1 lemon
A splash of milk, for brushing
Demerara sugar, for sprinkling

For the filling:

700g fresh strawberries, stalks removed and halved lengthways
1-2 tbsp caster sugar
1 heaped tbsp corn starch
Zest of ½ a lemon
A good drizzle of balsamic glaze (optional)

To serve:

Approx. 200g crème fraîche
A handful of fresh basil, chopped roughly



1. Whisk the egg and yolk together.

2. Put the flour and icing sugar into a bowl and chop the butter, into small pieces, into it. Use your fingers to rub everything together well until you get a crumbly mixture and there are no more visible bits of butter.

3. Mix in the lemon zest and egg until the pastry comes together in a smooth, elastic ball. Let it rest in the fridge for a minimum of 30 minutes or up to a day.

4. Meanwhile prepare filling by combining the strawberries with the sugar, corn starch, lemon zest and balsamic (if using). Toss well so that everything is well distributed and set aside for at least 15 minutes.

5. Line a baking tray with greaseproof paper and grease lightly with butter. Pre-heat the oven to 180oC (fan oven).

6. On a lightly floured surface, roll out the pastry into a rough circle the thickness of a pound coin. Transfer the rolled pastry to your prepared baking tray.

7. Spoon the strawberries onto the middle of the circle, leaving about 2 inches of pastry around the outside.

8. Fold the edges of the pastry over the strawberries then brush them with a little milk and sprinkle over a few tablespoons of demerara sugar.

9. Put the tart in the oven for 50-55 minutes until the strawberries are cooked and the pastry is golden. Timings may vary depending on your oven so keep an eye on it so as not to burn.

10. Combine the crème fraîche with the basil and chill until ready to serve. Serve warm or at room temperature with a dollop of the crème fraîche.

Words & Photography by Olivia Williamson