Strawberry Basil Galette

Steps

1. Whisk together flour and salt in a large bowl. Add cold cubed butter and work into the flour with fingertips or a pastry cutter until mixture resembles coarse crumbs with small bits of butter visible.
2. Gradually add ice-cold water, one tablespoon at a time, mixing just until dough comes together. Shape into a disk, wrap, and refrigerate at least 20-30 minutes.
3. Toss strawberries with sugar in a bowl; set aside.
4. Mix ground almond meal with chopped basil in a small bowl until well combined.
5. Preheat oven to 400°F (200°C).
6. On a lightly floured surface, roll chilled dough into a rough 12-inch circle. Transfer to a parchment-lined baking sheet. If dough is too firm, let sit 5-10 minutes to soften before rolling.
7. Sprinkle basil-almond mixture over the center of the dough, leaving a 2-inch border.
8. Arrange strawberry mixture in an even layer over the almond mixture.
9. Fold the edges of the dough over the fruit, pleating as you go. Smooth any cracks with wet fingers.
10. Whisk egg yolk with milk and brush over the dough edges.
11. Bake at 400°F (200°C) for 35-40 minutes, until crust is golden and fruit is bubbling.
12. Let cool completely before slicing and serving.