For the crust:

  1. Place flour, sugar and salt in the bowl of a food processor and pulse to combine.
  1. Add the butter to the flour mixture and pulse until pea-sized chunks of butter are left. Do not over-process. 
  1.  Whisk together egg and cream in a small bowl. Add egg mixture to the flour mixture in the food processor and pulse until the dough comes together. 
  1. Press dough into a disk, wrap in plastic wrap and chill for at least one hour and up to 2 days. 

For the galette:

  1. Remove dough from plastic wrap and place on a lightly floured surface. Roll into a 12” circle that is a ¼” thick. Place rolled dough onto a baking sheet lined with parchment.  
  1. Add strawberries, sugar, cornstarch and lemon juice to a medium bowl. Toss to coat. 
  1. Roll out almond paste into a 12” circle and place on top of the galette crust. 
  1. Using a slotted spoon, scoop the strawberry filling on top of the crust leaving a 3” rim around the edge. Fold the 3” edge over the strawberries and crimp to secure. 
  1. Whisk the egg and cream together in a small bowl. Brush the edge of the crust with the egg wash and sprinkle with turbinado sugar. Bake at 400°F for 30 minutes. 
  1. Remove from the oven and cool on a wire rack for at least 30 minutes.  
  1. Sprinkle with fresh basil and serve with whipped cream or ice cream, if desired. 

Recipe by Garnish with Lemon.