Start the crust by stirring together flour and salt in a medium bowl.

Cut butter into very small cubes.

Using two knives or a pastry cutter, cut the butter into the flour until dough has a sandy texture, and the butter is in no-bigger-than-pea-sized chunks. You can also use your fingers, but do this quickly, as warm fingers will start to melt the butter in the dough.

Pour in water, little by little, and stir with a fork until dough comes together (you may not need all the water).

Pat dough into a round disk, then wrap in plastic wrap. Chill for at least 4 hours (24 hours is ideal).

Rinse the strawberries and pat dry.

Trim strawberries, then cut into bite-sized chunks.

Add strawberries to a bowl and stir in sugar, cornstarch, and vanilla extract. Let sit while you roll out the galette dough.

Flour a large cutting board or clean countertop.

Remove the dough from the refrigerator, and place on the board.

Roll out dough in the shape of a circle, until it is about ⅛-inch thick. It will be around 12 inches in diameter.

Carefully move dough to a small baking sheet or large plate lined with a piece of parchment paper.

Sprinkle almond flour in a circle in the middle of the dough, leaving a 2-inch border around it.

Arrange the strawberries over the almond flour. Including a bit of the syrup that was created as the strawberries sat in the sugar is fine, but don’t feel like you need to add all of it, as it can make your galette soggy.

Now, moving in a circle, fold up the edges of the galette dough, making sure to leave about half of the circle of strawberries uncovered.

Make an egg wash by whisking egg with 1 tablespoon of water and a pinch of salt.

Using a pastry brush, brush the galette dough with the egg wash.

Move plate or baking sheet into the refrigerator and chill for 30 minutes.

Meanwhile, put a large baking sheet into the oven, and preheat to 400 degrees.

When galette has been chilled, carefully transfer it (on its parchment paper) onto the hot baking sheet.

Bake for 35-40 minutes, until filling is bubbling and crust is golden brown.

Let cool 15 minutes before slicing. (This will help the galette to firm up again, so that you can cut a slice without the filling running off.)

Serve with powdered sugar or whipped cream, if desired.