This Rustic Strawberry Galette is a deceptively simple, incredibly delicious summer dessert you will serve all season long.
9-inch refrigerated pie crust 2cups fresh strawberries, sliced 3 tablespoons sugar (more if the berries are tart) 1 tablespoon cornstarch zest of 1 lemon 1 teaspoon vanilla
1 egg white 1 teaspoon water
In a medium-sized bowl, toss the strawberries, sugar, cornstarch, lemon zest and vanilla; let sit and macerate for about 15 minutes.
Meanwhile, preheat the oven to 375 degrees and line a baking sheet with parchment paper.
Unfold the refrigerated pie crust onto the prepared baking sheet and lay flat.
Using a slotted spoon, take care to leave any released liquid from the strawberries behind. Spoon the mixture into the center of the flattened dough, leaving a 2-inch border. Gently fold up and overlap the crust over part of the strawberries, pinch to seal where necessary.
Whisk the egg white and water together and brush generously over the crust. Sprinkle with sugar. Bake until the strawberries are soft and the crust is a golden brown; 35 to 40 minutes.
Remove from the oven and let sit for 5-10 minutes before slicing.