Make the dough.

1. Click the link above for the recipe.

Make the filling.

1. In a large bowl, toss together strawberries, sugar, cornstarch, salt, lemon zest and vanilla.
2. Note: the berries will release juice as they sit. When filling the galettes, you don’t want them to be super liquidy, so you’ll want to leave any extra juice in the bottom of the bowl.

Assemble the galettes.

1. Grease the mini pie pans with butter (or line a baking sheet with parchment paper). Remove the dough from the fridge and divide into four equal balls. Roll each ball out on a lightly floured surface into 8-inch rounds. Transfer the dough into the pie pans, lightly pressing to fit to the pan (or lay them flat on the parchment paper).
2. Making sure to leave any excess liquid behind, spoon the strawberry mixture into the center of the dough (leaving about 1-inch on each side). Gently fold the crust over part of the strawberries. This is supposed to look “messy” and rustic, so basically don’t try too hard.

Make the egg wash.

1. In a small bowl, whisk together the egg white and water. Brush liberally on the galette crust. Sprinkle the crust with sugar.
2. Bake at 400F for 30-35 minutes or until crust is golden brown. Serve warm with ice cream or whipped cream.