FILLING

• Wash and slice strawberries (about ¼” thick), and place them in a bowl
• Add sugar, lemon zest, and juice
• Stir and set aside to macerate for at least 30 minutes
• In a separate bowl, stir together powdered sugar, goat cheese, and vanilla extract

CRUST

• In a bowl, stir together your flour and salt. Rub your cold butter into your flour until you have a chunky, sand-like consistency
• Add in your water, mix together, and then compress the dough into a ball. The dough will seem dry at first, but as you press it, it will start to come together.
• Place your dough ball between two large pieces of parchment paper and roll it to a ⅛” thick circle, making sure your dough is an even thickness throughout. Don’t roll it any thinner, or it will likely burst from the strawberry liquid when baking!
• Gently peel the parchment back from the top layer, lay it back onto the dough, flip all of it over, and repeat with the bottom (now top) layer of parchment.
• Cover your dough with the other piece of parchment paper and place your flat crust in the fridge for 15 minutes

BAKING

• While your dough chills, place a strainer over a pot and drain your strawberries. You want to lose some of that liquid to prevent your galette from leaking when baking
• Remove the dough from the fridge and lay it on top of an upside-down baking sheet. Peel the top piece of parchment paper off the dough
• Add your strained strawberries to a bowl and toss with cornstarch. Stirring until completely covered, and you no longer see any powdery dry spots (it should just look kind of milky)
• Smear the goat cheese mixture evenly in the center of the dough, leaving a 1-1.5” border
• Lay the strawberries in a circle over the goat cheese, stacking one slightly over the other, in a spiral towards the center
• Carefully fold your crust over the edge of your strawberries, leaving the middle open. As you fold it in, work in a circle to fold one section over the next so you don’t have any gaps. If your dough cracks a little, just pinch or smear it together
• Place your prepped strawberry galette into the fridge to chill for 15 minutes
• Preheat your oven to 400°F
• In a bowl, whisk together your egg with a splash of milk or cream until combined. Remove your galette from the fridge, brush the crust with your egg wash, and sprinkle with coarse sugar
• Bake for 43-45 minutes until the crust is a deep golden brown
• While the galette bakes, bring the reserved strawberry liquid in the pot to a simmer. Stirring often, reduce the liquid by half to create a nice syrup. Pour into a bowl and set aside for later
• Remove the galette from the oven and let it rest on the baking sheet for 15 minutes. Transfer the galette, with the parchment paper, to a wire rack to cool completely. You want the galette close to room temperature to give any liquid inside enough time to thicken before slicing
• Gently brush the exposed fruit with the strawberry syrup, slice, and enjoy!