Individual rustic strawberry tarts are packed with flavor from balsamic glaze and fresh basil. Ideal for Mother's Day brunch or your next summer party.
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1 cup all-purpose flour
1/4 teaspoon salt
1/4 cup cold Land O Lakes® European Style Butter, cut into chunks
2 ounces (1/4 cup) cold cream cheese, cut into chunks
1 teaspoon apple cider vinegar
2 to 4 tablespoons Land O Lakes® Heavy Whipping Cream
1/4 cup water
1 tablespoon cornstarch
1/3 cup sugar
1 1/2 cups quartered strawberries
1 large Land O Lakes® Egg, beaten
1/2 cup Land O Lakes® Heavy Whipping Cream, sweetened, whipped
4 teaspoons balsamic glaze
1 tablespoon fresh basil leaves, chopped
Combine flour and salt in bowl. Cut in butter and cream cheese with pastry blender or fork until mixture resembles coarse crumbs. Stir in cream, vanilla, and vinegar with fork just until flour is moistened.
Shape dough into ball. Divide dough into 4 pieces. Flatten slightly; wrap each piece in plastic food wrap; refrigerate 30 minutes.
Heat oven to 425°.
Meanwhile, combine cornstarch and water in small saucepan. Add sugar; bring to boil over medium heat. Add strawberries; cook until mixture is thickened. Remove from heat.
Remove dough from refrigerator; roll each piece into 7-inch rounds. Place each round onto baking sheet. Place about 1/4 cup strawberry mixture into center of each dough round. Fold edges over filling, leaving middle uncovered. Brush each galette with egg wash. Bake 10-12 minutes or until golden brown on edges.
Remove from oven; let cool on pan 5 minutes before serving. Top each with whipped cream, balsamic glaze, and basil.
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