Take your butter and cut it into about ½" pieces. Place in a small bowl and put in the freezer for at least 30 minutes.
Mix together flour and salt in a medium-large bowl.
Dump frozen butter into flour mixture. Using a pastry cutter, cut butter into flour until it is about pea size bits.
Add 1 tbsp of vodka and 4 tbsp of ice water. Mix until dough comes together, adding extra tbsp of water if needed. Dough should come together but not be wet.
Pat dough into a 5-6" disc and wrap in plastic wrap. Place in the refrigerator for at least 4 hours.
While dough is chilling, cut strawberries into halves or quarters depending on size.
Place strawberries in a bowl, and add brown sugar and balsamic vinegar and mix, coating the berries. Let mixture sit for at least 30 minutes.
Preheat oven to 375°F
When dough has sufficiently chilled, take out and place on a floured countertop. Roll dough out until about ⅛" thick. Dough should be mostly round but does not need to be perfect.
Optional - Sprinkle dough with about 1 tsp of semolina flour. This can help prevent the bottom of the galette from getting soggy.
Place rolled out dough onto a parchment lined baking sheet.
Spoon berries onto the center of dough, leaving about a 1-2" border around the edges.
Take a piece of the edge and fold over, towards the center. Take the section next to it and repeat around until your galette has a crust.
Brush the crust with beaten egg yolk, and sprinkle with demerera/turbinado sugar.
Bake on center rack of oven for about 50-60 minutes, until crust is golden brown.
Remove from oven and allow to cool for about 1 hour. This will let the juices thicken and absorb back into the berries. Serve room temperature or warm.
