Lilac Strawberry Galette

Instructions

1. Make the crust — Whisk flour, sugar, and salt together in a large bowl. Add cold, cubed butter and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs with pea-sized butter pieces. Drizzle ice water in 1 tablespoon at a time, mixing with a fork until the dough just comes together. Form into a disc, wrap in plastic, and refrigerate at least 1 hour (or up to 2 days).
2. Make the filling — In a large bowl, toss sliced strawberries with sugar, cornstarch, lemon juice, and lemon zest until combined. Let sit for 10–15 minutes.
3. Preheat oven — Preheat oven to 400°F. Line a large baking sheet with parchment paper.
4. Roll out the dough — On a lightly floured surface, roll the dough into a rough 12-inch circle (about ⅛-inch thick). Transfer to the prepared baking sheet.
5. Assemble — Drain any excess liquid from the strawberries. Arrange the strawberry filling in the center of the dough, leaving a 2-inch border. Fold the edges of the dough up and over the filling, pleating as you go. Press gently to seal.
6. Egg wash — Brush the folded dough edges with the beaten egg. Sprinkle the crust with coarse sugar.
7. Bake — Bake for 35–40 minutes until the crust is deep golden brown and the filling is bubbling.
8. Cool — Let cool on the pan for at least 15 minutes before slicing. Best served warm with whipped cream or vanilla ice cream.