# What You Need:
→ Pastry
01 - 1 1/4 cups all-purpose flour
02 - 2 teaspoons granulated sugar
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, cold and cubed
05 - 3 to 4 tablespoons ice water
→ Frangipane
06 - 1/2 cup almond flour
07 - 1/4 cup granulated sugar
08 - 2 tablespoons unsalted butter, softened
09 - 1 large egg
10 - 1/2 teaspoon vanilla extract
11 - 1/4 teaspoon almond extract
12 - Pinch of salt
→ Strawberry Filling
13 - 2 cups fresh strawberries, hulled and sliced
14 - 2 tablespoons granulated sugar
15 - 1 tablespoon cornstarch
16 - 1 teaspoon fresh lemon juice
→ Assembly
17 - 1 tablespoon whole milk or heavy cream for brushing
18 - 1 tablespoon coarse sugar for sprinkling
# Directions:
01 - In a mixing bowl, combine flour, sugar, and salt. Cut in the cold butter cubes using a pastry cutter or fingertips until the mixture resembles coarse breadcrumbs. Gradually add ice water one tablespoon at a time, mixing gently until the dough just comes together. Form into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
02 - In a small bowl, cream together almond flour, sugar, and softened butter until well combined. Add the egg, vanilla extract, almond extract, and salt. Beat until the mixture is smooth and fully incorporated. Set aside.
03 - In a separate bowl, combine sliced strawberries with sugar, cornstarch, and lemon juice. Toss gently to coat evenly. Allow the mixture to rest while preparing the pastry.
04 - Set oven temperature to 400 degrees Fahrenheit. Line a standard baking sheet with parchment paper and set aside.
05 - On a lightly floured surface, roll the chilled pastry dough into a 12-inch circle approximately 1/8 inch thick. Carefully transfer to the prepared baking sheet.
06 - Distribute the almond frangipane evenly over the center of the pastry circle, leaving a 2-inch border around the edges uncovered.
07 - Distribute the macerated strawberries in a single layer over the frangipane filling, arranging them in concentric circles or your preferred pattern.
08 - Fold the pastry border inward over the strawberries and frangipane, creating rustic pleats. The center fruit should remain partially exposed. Brush the folded pastry edges with milk or cream and sprinkle generously with coarse sugar.
09 - Place in the preheated oven and bake for 35 to 40 minutes until the pastry crust achieves a deep golden brown color and the filling is visibly bubbling at the edges.
10 - Remove from oven and allow the galette to cool for 10 to 15 minutes on the baking sheet. Transfer to a serving platter and slice into wedges while still warm or at room temperature.
