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.
113 g Unsalted butter
Mix together flour and salt in a medium-large bowl.
200 g AP Flour, 5 g Salt
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.
1 tbsp Vodka, 4-5 tbsp Ice water
Pat dough into a 4-6" 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.
600 g Strawberries
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.
25 g Dark brown Sugar, 2 tbsp Balsamic Vinegar
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.
1 tsp Semolina flour
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.
1 Egg yolk, 2 tbsp Turbinado/Demerera Sugar
Bake on center rack of oven for about 40-50 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 warmed, excellent with vanilla ice cream. Store any leftover, covered in refrigerator for up to 3 days. Enjoy!
