# 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, optional
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:
01 - In a mixing bowl, combine flour, sugar, and salt. Cut in the cold cubed butter until the mixture resembles coarse breadcrumbs. Add ice water one tablespoon at a time, mixing gently until the dough just comes together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
02 - In a small bowl, cream together almond flour, sugar, and softened butter. Add the egg, vanilla extract, almond extract if using, and salt. Mix until the filling is smooth and well combined. Set aside.
03 - In a bowl, toss the sliced strawberries with sugar, cornstarch, and lemon juice. Allow to macerate for 5 minutes, then set aside.
04 - Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
05 - On a lightly floured work surface, roll the chilled dough into a 12-inch circle. Transfer carefully to the prepared baking sheet.
06 - Spread the almond frangipane evenly over the center of the dough, leaving a 2-inch border around the edges.
07 - Distribute the macerated strawberry slices evenly over the frangipane layer.
08 - Fold the pastry border up and over the filling, creating natural pleats as you work around the galette. Brush the exposed pastry with milk or cream and sprinkle with coarse sugar.
09 - Bake for 35 to 40 minutes, until the crust is golden brown and the filling is gently bubbling at the edges.
10 - Allow the galette to cool slightly before slicing. Serve warm or at room temperature, optionally accompanied with whipped cream or vanilla ice cream.
