# Required Ingredients:
→ 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 milk or heavy cream for brushing
18 - 1 tablespoon coarse sugar for sprinkling
# How-To Steps:
01 - In a mixing bowl, combine flour, granulated sugar, and salt. Cut in cold cubed butter using a pastry cutter or fork until the mixture resembles coarse breadcrumbs. Gradually add ice water one tablespoon at a time, mixing gently until the dough just comes together. Shape the dough into a disk, wrap with plastic wrap, and refrigerate for at least 30 minutes.
02 - In a small mixing bowl, combine almond flour, granulated sugar, softened butter, egg, vanilla extract, almond extract, and salt. Cream the ingredients together until the mixture is smooth and well combined. Set aside.
03 - In a bowl, toss the sliced fresh strawberries with granulated sugar, cornstarch, and lemon juice. Let the mixture macerate for 10 minutes to release the natural juices. Set aside.
04 - Preheat your oven to 400 degrees Fahrenheit. Line a standard baking sheet with parchment paper and set aside.
05 - On a lightly floured work surface, roll out the chilled pastry dough into a 12-inch circle approximately 1/8 inch thick. Carefully transfer the pastry circle to the prepared baking sheet.
06 - Spread the frangipane cream evenly over the center of the pastry circle, leaving a 2-inch border around the edges uncovered.
07 - Arrange the macerated strawberry slices in a single layer over the frangipane base, maintaining even distribution.
08 - Fold the pastry border up and over the strawberry filling, creating rustic pleats as you work around the galette. The center fruit should remain partially exposed.
09 - Brush the folded pastry edges with milk or heavy cream using a pastry brush. Sprinkle the coarse sugar evenly over the brushed pastry.
10 - Bake in the preheated oven for 35 to 40 minutes until the pastry crust is deep golden brown and the filling begins to bubble at the edges.
11 - Remove the galette from the oven and allow it to cool on the baking sheet for 5 to 10 minutes. Transfer to a serving plate and slice into wedges. Serve warm or at room temperature.
