In a little bit, I’ll turn the corner on 50, and no one could blame a gal for a little self-reflection.
Preheat oven to 400°F. Line a baking sheet with parchment paper. When the strawberries are ready, lightly flour your work surface and roll out the disk of galette dough into a rough circle about 11” wide and 1/8 inch thick, moving it around to make sure it doesn’t stick. Roll up the dough around your rolling pin and transfer it to baking sheet.
Sprinkle about 2 tablespoons of the ground almond-tapioca mixture over the center of the dough, leaving a 2-3” border. Arrange the strawberry slices in concentric circles over the ground almonds, overlapping the berries as you go. Try to get as little of the juices on the dough as possible – you’ll use them later to make a syrup. Sprinkle with a few slivered almonds. Fold the border of dough up over the filling, allowing the dough to pleat as you work your way around the galette. Because you’re folding a wide edge of dough onto a smaller part of the circle, it will pleat naturally–just go with it. This is meant to be rustic. Dip a pastry brush in water, lightly brush crust, and then sprinkle with the teaspoon of sugar. (I like to use sugar in the raw for this – it gives a nice crunch when baked.) Bake the galette for 30 to 40 minutes, or until the pastry is golden and crisp. Slide the parchment paper to a cooling rack and let the galette rest on the paper for 5 minutes. Slip a spatula under and remove the tart from the paper.
As the galette cools, pour the juices from the berries into a microwavable bowl. Add the reserved teaspoon of balsamic vinegar and heat about 4-5 minutes on high at 1-minute intervals and stirring in between. Spoon the syrup over the berries on the tart. Let cool for another 5 minutes.
Serve warm or at room temperature. The galette is best eaten the day it is made.Calories: 260 per serving (4 servings)