# Ingredient List:
→ 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
# Directions:
01 - In a mixing bowl, combine flour, sugar, and salt. Cut cold butter into small cubes and incorporate into the flour mixture using a pastry cutter or fingertips until the texture resembles coarse breadcrumbs. Gradually add ice water, one tablespoon at a time, mixing gently 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, sugar, and softened butter. Cream together until well blended. Add the egg, vanilla extract, almond extract, and salt, stirring until the mixture reaches a smooth, spreadable consistency.
03 - In a separate bowl, combine sliced strawberries with sugar, cornstarch, and lemon juice. Toss gently to coat all pieces evenly and allow to macerate for 5 minutes.
04 - Preheat the oven to 400 degrees Fahrenheit. Line a standard baking sheet with parchment paper for easy removal.
05 - On a lightly floured work surface, roll the chilled pastry dough into a 12-inch circle approximately 1/8 inch thick. Transfer the pastry to the prepared baking sheet.
06 - Distribute the frangipane mixture evenly over the center of the pastry, leaving a 2-inch border around the edges untouched.
07 - Arrange the macerated strawberry slices in concentric circles or your preferred pattern over the frangipane layer.
08 - Gently fold the pastry border over the filling, creating natural pleats as you work around the circle. The center should remain exposed. Brush the folded pastry edges with milk or cream and sprinkle evenly with coarse sugar.
09 - Bake in the preheated oven for 35 to 40 minutes, until the pastry develops a deep golden-brown color and the filling begins to bubble slightly at the edges.
10 - Remove from the oven and allow the galette to cool for 5 to 10 minutes before slicing. Serve warm or at room temperature with optional accompaniments.
