Brown Butter Strawberry Galette

Method

1. In a large bowl, whisk the flour, granulated sugar and fine salt. Add the cold butter and toss to coat. Using your fingertips, work the butter into the flour until you have a mix of pea-sized pieces and a few flatter, almond-sized shards — those are the ones that make it flaky.
2. Drizzle in 3 tablespoons of ice water and stir with a fork until the dough begins to come together. Add a little more water as needed, then turn it out and gently press into a 1-inch-thick disk. Wrap and chill for at least 1 hour, or up to two days.
3. Make the brown butter. In a light-colored saucepan, melt the 4 tablespoons of butter over medium heat. Swirl frequently and cook until the milk solids turn a deep golden brown and smell like toasted hazelnuts, about 4 minutes. Pour into a bowl and cool to room temperature.
4. Whisk the cooled brown butter with the egg yolk, cream, brown sugar and vanilla until smooth. This is your custard layer — set aside.
5. Heat the oven to 400 °F. In another bowl, toss the strawberries with the cornstarch and lemon zest.
6. Roll the dough out to a 12-inch circle on a sheet of parchment. Slide it onto a baking sheet. Spread the brown-butter custard over the center, leaving a 2-inch border. Pile the strawberries on top.
7. Fold the edges of the dough up and over the fruit, pleating as you go. Brush the crust with a little extra cream and shower it generously with turbinado sugar.
8. Bake for 40–45 minutes, until the crust is deeply golden and the custard is set in the center. Cool for at least 20 minutes — the juices need a moment to settle. Finish with flaky salt, and serve warm with a small scoop of vanilla ice cream.