Mango and Thai Basil Galette
When it comes to summer desserts, few things can rival the combination of juicy mangoes and fragrant Thai basil. A galette, a free-form tart with a rustic charm, is an excellent canvas to showcase these vibrant flavors.
Equipment
- baking sheet
- parchment paper
- peeler
Ingredients
For the Filling:
- 2 ripe mangoes peeled, pitted, and thinly sliced
- 2 tablespoon chopped Thai basil leaves
For the Crust:
- 1 premade pie crust
- 1 egg beaten for egg wash
- 1 tablespoon sugar
For Serving:
- Fresh Thai basil leaves
- Vanilla ice cream optional
Instructions
Preheat the oven and prepare the filling:
- Preheat your oven to 400°F.
- Mix the thai basil with the mango.
Assemble the galette:
- Transfer the rolled-out dough onto a parchment-lined baking sheet.
- Arrange the mango slices in the center of the dough as desired, leaving a 2-inch border around the edges.
- Gently fold the edges of the dough up and over the mangoes, pleating as necessary to create a rustic look.
Brush and bake:
- Brush the exposed edges of the galette crust with egg wash.
- Sprinkle the coarse sugar over the crust.
- Bake the galette in the preheated oven for 35-40 minutes, or until the crust is golden brown and the mangoes are soft and bubbly.
Serve and enjoy:
- Once baked, remove the galette from the oven and let it cool for a few minutes.
- Garnish with fresh Thai basil leaves for an extra pop of flavor and aroma.
- Serve the Mango and Thai Basil Galette warm or at room temperature, accompanied by a scoop of coconut or vanilla icecream!