Strawberry Galette

Instructions

Flaky Pie Crust

1. Combine flour, sugar, and salt in a food processor. Pulse briefly.

2. Add butter and shortening in 3 parts, pulsing 4-5 times each time.

3. Mix vanilla with ice water. Add to dough 3 tablespoons at a time, pulsing briefly to combine. Add more ice water if needed.

4. Form dough into a disk, wrap in plastic, and chill in the fridge for at least 3 hours or overnight.

Galette Filling

1. Press lemon zest and sugar together with your fingers in a large bowl until the sugar is moistened and resembles wet sand. Let sit for 5 minutes.

2. Add the strawberries, vanilla, lemon juice, salt, and cornstarch to the lemon sugar and gently toss together. Set aside.

3. Roll pie crust into a 14”-15” circle on a floured surface. Transfer to a parchment lined baking sheet.

4. Sprinkle almond flour over the crust leaving a 2” border.

5. Spoon strawberry mixture over almond flour. Fold border over strawberries, pinching the edges to seal.

6. Dot strawberry filling with cubed butter. Chill galette for 20 minutes in the freezer.

7. Preheat oven to 425°F. Brush crust edges with egg wash, sprinkle with turbinado sugar, and bake for 15-18 minutes until just starting to turn golden.

8. Reduce heat to 375°F and bake for 20-25 additional minutes until crust is golden and strawberries are bubbling.

9. Let the galette cool completely on a wire rack.

Vanilla Syrup

1. Stir sugar and hot water until dissolved. Add vanilla.

2. Brush strawberries with vanilla syrup as the galette cools.

3. Serve room temperature or warm topped with ice cream!