Second Helping: Herbal Strawberry Galette

This galette is a celebration of summer, a last explosion of bright berry flavor tucked into a here-comes-fall pastry crust. I couldn't decide between yesterday's Rosemary Fig Galette and this version for a potluck playdate at Anna's. So I made both -- because these free-form pies are that easy.

Herbal Strawberry Galette

A simple sugar paste with lemon verbena leaves added a lovely touch to this simple dessert. You can use the same technique with any herbs you like. Like yesterday's fig galette, this makes a small pie to feed six comfortably. Double the recipe if you wish.

1/2 single pie crust (use a refrigerated crust, your favorite recipe, or this pâte brisée recipe)
2 cups sliced strawberries
2 tablespoons herbal sugar paste
water
1 tablespoon sugar

Preheat oven to 400 degrees. Combine strawberries and sugar paste in a large bowl, and let sit for about 10 minutes.

Line a baking sheet with parchment paper. Roll out dough into a roughly 8" round or square and set on the parchment paper. Lay out strawberry slices in the center of the dough, leaving a 1 1/2- to 2-inch border. (With a round, you can invert a bowl in the center and press lightly to mark where the fruit will go. With a square, try marking the corners with pieces of fruit.) Carefully fold up the edges, pleating where necessary.

Lightly brush the edges of the dough with water and sprinkle with sugar (or rub with additional sugar paste). Bake for 20 to 28 minutes, until dough is golden brown and crispy.

Herbal Sugar Paste

I started off with lemon verbena sugar paste from Jerry Traunfeld's The Herbfarm Cookbook. The technique would work well with other herbs such as mint, lemon balm, and basil.

1 part lightly packed leaves
2 parts sugar

Process sugar and leaves in a food processor until they form a paste. Store any leftovers in the freezer.