The combination of strawberry and balsamic holds a special, yet scary place in my heart.
While living in California in my mid-twenties, I fell in love with the idea of making food my priority. No, I didn’t strive to gain several hundred pounds and join the circus. I simply wanted to turn my passion for cooking into my profession.
I already planned most of my days around what I would be eating for my next meal, so it wasn’t a major transition.
Though I had initially moved to Hollywood with the completely original notion of becoming a movie star, I found that I enjoyed making rosemary-white-cheddar popcorn from scratch more than I liked studying lines.
Oh well.
Down the road, I ironically still made my way onto a screen as I discovered that through food television—I was able to be myself and share my enthusiasm for homemade eats. I could still thrive on that feeling of being on-camera without having to play the part of a soldier’s wife who had just discovered that her husband had been unfaithful while overseas.
Still waiting on that paycheck.
Long story short, I ditched my acting classes for full-time Food Network watching. I even interned with a local personal chef and once had to vigorously churn whipped cream by hand for forty people.
It turned into butter. I still needed some practice.
Several months before moving back to the east coast to purse my food-centric career in my home state of North Carolina, I was presented with my very first catering opportunity. It was for thirty oral surgeons and would be held at the dentist’s office where I worked as the executive assistant.
In the present day, I now have almost a decade of catering experience. When an event arises, I spend at least two weeks creating menu ideas, budgets, grocery lists, and an organized, extensive line-up of prep work to be completed several days
before.
For my very first solo catering experience, however, I did my menu writing, food shopping, and prep all within twelve hours of the luncheon.
Not to mention—everything was prepared by hand, by myself, and in my tiny one-bedroom Hollywood apartment where the kitchen was so small that the refrigerator door didn’t open all the way and my only secondary was a cat named Olive who spent all day on a heating pad.
Needless to say about that night, many Coors Lights were had and many hours of sleep were lost.
Looking back, my menu was somewhat incohesive, although I applaud my efforts and my tzatziki sauce. What does any of this have to do with strawberries and balsamic, you ask? It was at that time in my life that I began playing around with flavor combinations.
I loved taking something familiar, unraveling it, and putting it back together in an unusual, yet extraordinarily delicious way. I had recently fallen in love with the duo of tangy and sweet and I decided to make my own spin on bruschetta.
I also decided to slice, oil, and toast every crostini by hand instead of buying them pre-packaged. Live and learn, I guess.
Instead of using tomatoes, I opted for vibrant strawberries that just happened to be in season. I left out the garlic, of course, but kept the tart balsamic and floral basil as I found that the sweetness of the berries cut through the vinegar and a touch of creamy goat cheese mellowed everything out.
I’ll never forget the look on those doctor’s faces as they quietly made their way through my versatile buffet and sat down with their colorful meals. It was the first time that strangers had ever eaten my food, and I didn’t know whether to run, make a speech, or hide between the souvlaki skewers.
I spotted my boss and nervously watched as he lifted a red-speckled baguette slice to his lips. His first mouthful seemed to be met with some surprise, and I held my breath as he chewed. Suddenly, a smile spread across his puzzled face.
I looked around at the rest of my guests and each person was blissfully devouring the contents of their plates and nodding to themselves.
“I have no idea what that was,” my boss chuckled to me as I cleaned up once the crowd had scattered, “but I sure liked it.”
Obviously, I embrace catering events in a much more careful manner after that sleepy, yet successful, initial endeavor. Though I’ve changed my preparation habits and culinary strategies, I’ve continued to find ways to mingle strawberries and balsamic.
And that, ladies and gentleman, takes us to our recipe.
I’ve traded in my savory crostini slices for flaky, individual galettes. Sitting atop the individual tart: bold, citrusy strawberries that have been infused with vanilla and perfumed by balsamic vinegar.
I think it’s fair to say that these berries are living their best life.
To cut through the acidity, an airy cloud of mascarpone cream, gently torn fresh basil leaves, and a drizzle of rich, sticky, aged balsamic syrup.
Each bite is sweet, tangy, and takes me right back to that first California catering gig where I almost raised the white flag, ordered twenty pizzas, and called it a day.
Moral of the story: never give up when strawberries and balsamic are on the menu.
📖 Recipe
Strawberry-Balsamic Galettes with Basil and Mascarpone
If you need a show-stopping last course that’s not meant for sharing, reach for these glorious galettes. Each buttery, individual pastry is layered with balsamic-marinated strawberries, fluffy mascarpone cream, and fragrant, fresh basil. A zig-zag of aged balsamic puts them over the top. Keep reading for the recipe.
Ingredients
- 2 ½ cups all-purpose flour, plus more for dusting
- 3 tablespoons granulated sugar, divided (plus ¼ cup for the strawberries)
- ½ teaspoon coarse salt
- 1 stick chilled butter, chopped into ½-inch pieces
- 1 cup ice water
- 1 16-ounce container fresh strawberries, husked and thinly sliced
- 1 tablespoon balsamic vinegar
- 3 teaspoons vanilla extract, divided
- Zest of ½ lemon
- 1 large egg, beaten with 1 tablespoon water
- ½ cup mascarpone, softened
- ¼ cup powdered sugar
- 1 cup heavy whipping cream
- ¼ cup packed fresh basil, gently torn
- Balsamic syrup (for drizzling)
Instructions
- In a large bowl, mix together the flour, 2 tablespoons of the sugar, and the salt. Transfer the mixture to a food processor and then, pulsing a little bit at a time, cut in the chilled butter until it’s evenly distributed (but still in chunky pieces). Continuing to gently pulse, slowly pour in the ice water until the dough just comes together (being careful not to overmix).
- Turn the dough out onto a piece of plastic wrap, shape into a disc, and refrigerate for 1 hour. Just before using, place the dough in the freezer for several minutes.
- Meanwhile, make the strawberry filling. In a large bowl, toss the strawberries with ¼ cup of the sugar, the balsamic vinegar, 1 teaspoon of the vanilla extract, the lemon zest, and a pinch of salt. Allow the mixture to marinate at room temperature.
- Preheat the oven to 425° F and line several baking sheets with parchment paper.
- On a floured surface, divide the pastry dough into 2 halves and then divide each half into 8 even-size pieces. The dough should be slightly sticky with visible chunks of butter. Using your hands and additional flour as necessary, gently flatten each piece into a thin, rustic circle, about 6-inches in diameter and ⅛-inch thick.
- Place the pastry circles onto the parchment paper and (using a slotted spoon so you get as little liquid as possible), evenly distribute a small portion of the strawberries into the center of each one. Reserve several marinated strawberries for finishing the dish as well as the marinating liquid. Gently fold up the edges of the pastry dough, creasing to keep the strawberries in place.
- Brush the edges of the galettes with the egg wash, sprinkle with the remaining 1 tablespoon sugar, and then bake until the pastries are golden-brown about 20-25 minutes.
- Meanwhile, make the mascarpone cream. In a large bowl, whisk the mascarpone, powdered sugar, and remaining vanilla extract until blended. In the bowl of a stand mixer, beat the heavy whipping cream until stiff peaks appear. Fold in the mascarpone mixture.
- Transfer the baked galettes to a wire rack to cool and then evenly garnish with a spoonful of the strawberry marinating liquid, several of the reserved marinated strawberries, a drizzle of the balsamic syrup, a dollop of the mascarpone cream, and the freshly torn basil. Serve immediately.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 281Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 63mgSodium: 186mgCarbohydrates: 26gFiber: 1gSugar: 9gProtein: 4g
Chef’s Tips
- You can easily snag aged balsamic at any grocery store, but making your own sticky syrup is a snap. To prepare: reduce balsamic vinegar in a pan until thick and syrupy—just be mindful that the scent in your kitchen will be slightly overwhelming.
- If you took the initiative to make your own balsamic syrup, enhance it with other flavor additions like vanilla extract, woody maple syrup, or sweet, citrusy orange-blossom honey. Try drizzling your creation over a summer salad with fresh mozzarella and heirloom tomatoes.
- Does mascarpone cream sound delicious but feel like extra work since you already made pastry dough from scratch? Swap in store-bought vanilla bean (or strawberry) ice cream for a similar creamy texture. Even easier than that? Crack into the Cool Whip.
Step by Step Instructions with Photos:
Step 1 – Make the Galette Dough
Measure the dry ingredients and chop the butter.
In a large bowl, mix together the flour, 2 tablespoons of the sugar, and the salt.
Transfer the mixture to a food processor and then, pulsing a little bit at a time, cut in the chilled butter until it’s evenly distributed (but still in chunky pieces).
Continuing to gently pulse, slowly pour in the ice water until the dough just comes together (being careful not to overmix).
Turn the dough out onto a piece of plastic wrap and (using additional flour if necessary) shape into a disc. Refrigerate for 1 hour.
Step 2 – Marinate the Strawberries
While the dough is hardening in the fridge, make the strawberry filling. Husk and thinly slice the strawberries.
In a large bowl, toss the strawberries with ¼ cup of the sugar, the balsamic vinegar, 1 teaspoon of the vanilla extract, the lemon zest, and a pinch of salt. Allow the mixture to marinate at room temperature.
Step 3 – Roll out the Dough and Make the Pastry Circles
Preheat the oven to 425° F and line several baking sheets with parchment paper. Place the dough in the freezer for several minutes so it will be easier to work with.
On a floured surface, divide the pastry dough into 2 halves and then divide each half into 8 even-size pieces. The dough should be slightly sticky with visible chunks of butter.
Using your hands and additional flour as necessary, gently flatten each piece into a thin, rustic circle, about 6-inches in diameter and ⅛-inch thick.
Step 4 – Fill and Bake the Galettes
Beat the egg with 1 tablespoon of water.
Place the pastry circles onto the parchment paper and (using a slotted spoon so you get as little liquid as possible), evenly distribute a small portion of the strawberries into the center of each one. Reserve several marinated strawberries for finishing the dish as well as the marinating liquid.
Gently fold up the edges of the pastry dough, creasing to keep the strawberries in place.
Brush the edges of the galettes with the egg wash, sprinkle with the remaining 1 tablespoon sugar, and then bake until the pastries are golden-brown about 20-25 minutes.
Step 5 – Make the Mascarpone Cream
While the galettes are baking, make the mascarpone cream. In a large bowl, whisk the mascarpone, powdered sugar, and remaining vanilla extract until blended.
In the bowl of a stand mixer, beat the heavy whipping cream until stiff peaks appear.
Fold in the mascarpone mixture.
Step 6 – Cool and Garnish the Galettes
Transfer the baked galettes to a wire rack to cool and then evenly garnish with a spoonful of the strawberry marinating liquid, several of the reserved marinated strawberries, a drizzle of the balsamic syrup, a dollop of the mascarpone cream, and the freshly torn basil. Serve immediately.
Brighten your Day with Balsamic.
If you thought that balsamic vinegar was just for salads, this recipe will prove you wrong. The intense flavor is a fantastic partner for fruits, cheeses, and so much more.
For another herby twist, substitute fresh mint for the basil. These vibrant pastries are meant to be individual, but that doesn’t mean you have to stop at just one.
Go on. Have a third. I won’t tell.
Stick more strawberries in your life by giving these sweet recipes a shot:
Creamy Strawberry Avocado Smoothie
Strawberry Feta Salad
Fresh Summer Berry Salsa
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