For the crust, we used the recipe from Sally’s Baking Addiction.**
1 Pint of Strawberries
1/4 Cup of Sugar + 1 Tablespoon for Dusting
Juice of ½ Lemon
Zest from ½ Lemon
1/2 Tsp Almond Extract
1 Large Egg
Prepare the crust via the recipe link.** Chill the crust for at least 2 hours.
Slice the strawberries and put into a medium bowl
Add 1/4 cup of the sugar, lemon juice, lemon zest and almond extract
Set strawberries aside.
Slice your crust in half. You will have enough to make two galettes.
Dust your workspace with flour.
Make your dough into two balls, then roll them out into a circle. The dough should be about ⅛ of an inch or so. Thin but not TOO thin.
Pile half of the fruit filling onto the dough, slightly mounding it in the center and leaving 2 inches of dough around the edge. Fold the rim of the dough up and over the edge of the filling, overlapping the dough as you go around and pleating the dough so that it stays in place.
Beat one egg. This is your egg wash. Use a kitchen pastry brush to coat the crust part of the galette
Dust with a tablespoon of sugar
Bake at 375 for 30-35 minutes (or until golden brown).
We grated the butter instead of cubed it for a more uniform crust. Feel free to do either that or what it says in the original recipe.
You can use any fruit as long as it is the same amount (1 pint).