Strawberry Galette

Two different types of galettes in france.  What we're making here is a rustic tart with crusty crust.  A galette can also mean a buckwheat crepe.  When I was at Mont St Michel I ordered a galette au fromage thinking I'd be getting a cheese tart instead it was a buckwheat cheese crepe.  Ahhhh, c'est bon.

What you need

• flour
• butter (cold)
• water
• sugar
• salt
• strawberries
• almonds
• egg

Mix flour, sugar, salt, (I toss in a pinch of baking powder too) and cut in your cold cold butter.  Don't be afraid to leave pea sized chunks of it.
Mix in a couple tablespoons of cold cold water until you have a big firm ball
Put that in the freezer
Grind up some almonds (or you can buy them pre-ground - geesh)
Slice up your strawberries into a bowl and add whatever your heart desires
sugar, a dash of OJ, Cointreau, some different berries, rasins, prunes
Take your cold cold ball-o-dough and start to roll it out on a floured surface
Try to keep it as circular as possible - but hey, it's rustic... it can be any shape it wants to be
When you have it as thin as you can manage without it falling apart, put it on a piece of parchment paper on a cookie sheet
In the centre, away from the edge, pour in your ground almonds and spread kinda flat
On top of the almonds, plop the mound of your strawberry mix
Start folding the edge of the pastry partly covering the mound overlapping as you go until you've made folds completely around the tart
Beat the egg and brush it all over
Pour the remaining part of the egg into the opening on top
Bake it at 350 until it's nice and brown
Let cool before you start to eat this baby