# What You'll 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 milk or heavy cream for brushing
18 - 1 tablespoon coarse sugar for sprinkling
# How to Make It:
01 - In a large mixing bowl, combine flour, granulated sugar, and salt. Cut in the cold cubed butter using a pastry cutter or fork until the mixture resembles coarse breadcrumbs. Gradually add ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Form the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
02 - In a small bowl, combine almond flour, granulated sugar, softened butter, egg, vanilla extract, almond extract, and salt. Using an electric mixer or wooden spoon, cream the mixture until smooth and well combined. Set aside until needed.
03 - In a medium bowl, toss the sliced fresh strawberries with granulated sugar, cornstarch, and lemon juice. Let the mixture sit for several minutes to allow the strawberries to release their natural juices.
04 - Position the oven rack in the center and preheat to 400 degrees Fahrenheit. Line a standard baking sheet with parchment paper.
05 - On a lightly floured work surface, roll the chilled pastry disk into a circle approximately 12 inches in diameter and about 1/8 inch thick. Carefully transfer the rolled pastry to the prepared baking sheet.
06 - Spread the prepared frangipane filling evenly over the center of the pastry dough, leaving a 2-inch border uncovered around the edges.
07 - Distribute the strawberry mixture and its juices over the frangipane layer, creating an even arrangement while staying within the 2-inch border.
08 - Carefully fold the outer pastry border up and over the strawberry filling, creating natural pleats as you work around the galette. The center will remain partially uncovered.
09 - Brush the folded pastry edges with milk or cream using a pastry brush. Sprinkle the coarse sugar evenly over the brushed pastry edges.
10 - Bake in the preheated oven for 35 to 40 minutes, or until the pastry crust is deep golden brown and the fruit filling is bubbling slightly at the edges.
11 - Remove the galette from the oven and allow it to cool for 10 to 15 minutes on the baking sheet. Transfer to a serving plate and slice while still slightly warm or serve at room temperature with optional whipped cream or vanilla ice cream.
