Strawberry Galette

Combine flour, sugar, salt and vanilla bean seeds in the bowl of a food processor. Cut chilled butter into small cubes and add them into the food processor. Pulse until combined, about 10 times. Cut frozen butter into small cubes and add into the food processor and pulse just until a coarse meal with a few larger chunks of butter forms.

Add ice water into the food processor and pulse just until a dough forms, about 10 times. Turn out dough onto a counter top and form dough into a disk. Place disk between two large pieces of plastic wrap and roll it out into a 1/2-inch thick round. Seal it in the plastic wrap and chill at least 45 minutes or up to 2 days (can also be wrapped in plastic, then wrapped in foil and frozen up to a month).

When dough is fully chilled, unwrap it and roll it out on a floured surface into a 1/4-inch thick round. Cut dough into a 10-inch circle and discard scraps (or bake them separately for a snack). Transfer dough disk to a lightly floured sheet of parchment paper that you have placed on a baking sheet. Put the baking sheet into the refrigerator and chill dough for 30 minutes.

Heat oven to 350 F. In a large bowl toss hulled and sliced strawberries with sugar and cornstarch. Immediately place strawberries onto the chilled dough, slightly overlapping them in concentric circles, and leaving a 1-inch border along the edges of the dough. Carefully fold up the dough around the sides (some of the berries in the center will still be showing). Chill for 15 minutes.

Combine the egg yolk and water in a small bowl. Once chilled remove the pan from the fridge. Brush dough with egg wash, then sprinkle with 2 teaspoons sugar. Sprinkle chilled butter pieces over berries.

Bake until golden brown and filling is bubbly, about 45 minutes. Remove pan from oven, set it on a rack and allow galette to cool to room temperature.

Serve with fresh whipped cream and top with snipped fresh basil just before serving, if desired.

Recipe adapted from Martha Stewart Living.