Recipe | Strawberry, Basil, & Feta Galette


Before you read and then make this recipe, you had better sit down and prepare yourself. FOR AWESOMENESS. I'm serious people. This recipe is my new favorite, and I plan on making up some reason to have people over just so I can make it again. I could eat this whole thing in about five minutes. Don't believe me? Come over and I'll make two because I'll eat the one in five minutes (or less). No joke. It's just this good. 

I am obsessed with the goat cheese feta that I used in this dish, I buy it fresh fresh a stand at


 and put it on almost everything I cook, and now something that I bake! Goat cheese has a very strong flavor, so be very careful not to be heavy handed when adding your goat cheese to the dish, it can quickly over power the dish when really the star of the dish should be the strawberries. The basil and feta are there as supporting actors to help boost the delicious flavors of the fresh strawberries. 

And before we get to the recipe, can we just talk about the crust? We can? Thanks. This is my new, go-to, basic pie crust recipe. It is buttery and flakey and the bit of brown sugar in it, adds the perfect touch of sweetness to balance out a slightly tart filling. This crust can also be used in a simple summer fruit pie or another type of summer galette, whether it's sweet or summery. Leave a link below if you use the crust for another recipe, I'd love to see how it works for you.


Strawberry, Basil, & Feta Galette



Prep Time:

 25 minutes          

Bake Time:

 30 minutes          

Total Time:

 55 minutes


pie crust

8 Tbsp butter, cold and cubed

3 Tbsp water, cold

1/2 Tbsp brown sugar

1 cup all-purpose flour

1/4 tsp salt


1/2 lb strawberries, sliced

1/2 Tbsp basil, chopped

zest and juice from 1 lemon

1/2 cup sugar

4 Tbsp arrowroot

1/4 cup goat's milk feta cheese


1. Preheat the oven to 400° and prepare a baking sheet by greasing it with butter and sprinkling flour on top. 

2. Make the pie crust. In the bowl of an electric mixer, using the beater attachment, beat the cold butter until it is starting the cream and then add in the cold water followed by the sugar. Then add the flour and salt and once the ingredients are slightly combined, switch to the dough hook. Beat with the dough hook until the dough comes together. It will be slightly sticky but should not stick to your fingers, so add more flour, a Tablespoon at a time, if needed.

3. Place your dough on a floured surface and shape into small ball. Using a rolling pin, roll the dough out to about 1/4" thickness. Place on prepared baking sheet and set aside.

4. Make the filling. In a large bowl, toss together strawberries, basil, lemon juice and zest, sugar, and arrowroot. Lastly, gently mix int he goat cheese.

5. Place the filling into the center of the previously prepared pie crust. Flatten out the filling into a thin layer until you have 1" - 1 1/2" of pie crust left around the edge. Fold the crust over top of the filling to create the galette. The less even each section is when you fold it over, the more rustic it will look.

6. Place your galette in the preheated oven for 30-35 minutes, until the filling is bubbly and crust is golden around the edges. Can be served hot or cold but tastes best warmed up.