Dough

1. Work the butter into the flour. Add the flour, coconut sugar, and kosher salt to a medium mixing bowl and whisk together. Add the cubed butter and, using your hands, work the butter into the dough. Start by flattening the butter cubes into the flour with your fingers, then work the butter into the flour until it’s crumbly. Once you’ve worked in all the butter, you should have a coarse, slightly yellowed mixture filled with some larger pieces of butter and some very small bits. You want to work quickly here so the butter doesn’t melt, especially if your kitchen is hot.
2. Add in the water and knead into a dough. Drizzle in the ice water (don’t get any ice, just water) and mix with a spatula to incorporate. Then switch to using your hands, kneading until a shaggy dough forms. It’ll look a bit clumpy and dry, with loose bits. Transfer the dough onto a floured work surface (aka your counter). Form and chill the dough. Pat the dough into a ½-inch thick disc, wrap it in plastic wrap, and refrigerate for 3 hours or overnight.

Strawberries

1. Macerate the strawberries. Slice the strawberries — if your strawberries are large, quarter them; if they’re small, halve them. In a mixing bowl, toss the sliced strawberries with the coconut sugar, flour, and kosher salt. Set aside for 15 minutes — as they sit, the strawberries will release water.

Frangipane

1. Make the frangipane. In a medium mixing bowl, whisk together the almond flour, coconut sugar, and kosher salt. Then add in the butter, milk, almond extract, and vanilla. Using a rubber spatula, incorporate the butter until a smooth paste forms. Cover with plastic wrap and leave on the counter.

Assemble & Bake

1. Preheat your oven to 425°F. Or see notes for an alternate bake temperature and time.*​
2. Roll out the dough. Let the pie dough sit at room temperature for about 10 minutes to soften. Unwrap the dough and place it on a large sheet of parchment paper. Use a rolling pin to beat the dough all across the surface to make it more pliable, then roll it out into a 13-inch circle. Transfer the parchment sheet with the dough to a large sheet pan.​
3. Assemble the galette. Spread the frangipane over the dough, leaving a 2-inch to 3-inch margin on all sides. Add the strawberries on top of the frangipane. Fold the crust up and over the strawberries, creating a series of evenly spaced pleats all the way around. Press gently on the pleats to help the dough adhere to itself. Then brush the crust with egg wash or milk. Wipe any excess egg wash near the bottom of the crust – it’ll burn the bottom of the galette.​
4. Bake. Bake the galette until the pastry is dark golden brown and puffy, about 30 minutes. Let the galette cool for 20 minutes before serving.