Instructions

• In a large bowl, combine 1½ cups all-purpose flour, ¼ cup finely ground white cornmeal, 1 tablespoon granulated sugar, and ¼ teaspoon salt.
• Add 1 stick (8 tablespoons) unsalted butter, cubed. Using a pastry cutter (or two forks), cut the butter into the dry ingredients until the mixture resembles coarse sand with some pea-sized pieces of butter remaining.
• Gradually add the ice water (¼ cup/60 ml total, divided), 1 tablespoon at a time, tossing the mixture after each addition, until the dough just comes together but is not wet. You may not need all the water.
• Gather the dough into a rough disk, wrap it in plastic wrap, flatten slightly, and chill in the refrigerator for 30 minutes to 1 hour.
• Preheat the oven to 400°F (200°C). Position a rack in the middle of the oven. Line a baking sheet with parchment paper.
• Between two sheets of parchment paper, roll the chilled dough into a 12-inch circle. Transfer the rolled dough (on the bottom piece of parchment) to the prepared baking sheet. Peel off the top sheet of parchment.
• In a bowl, combine 3 cups sliced strawberries, 1 tablespoon lemon juice, 1 tablespoon granulated sugar, and 2 tablespoons cornstarch. Toss gently to coat the fruit evenly.
• Pile the strawberry mixture in the center of the dough, leaving a 2 to 2½-inch border all the way around. Fold the dough border over the filling in overlapping sections, pressing gently to seal; the center should remain exposed.
• Whisk 1 egg with 1 teaspoon water to make the egg wash. Brush the folded crust edges with the egg wash.
• Bake the galette on the middle rack for 30–35 minutes, until the crust is deep golden brown and the filling is bubbly. Remove from the oven and transfer the galette (on the parchment) to a wire rack.
• While the galette cools completely, mix 1 tablespoon strawberry jam with 1 teaspoon water. Once cooled, carefully brush this glaze over the strawberries. Serve warm or at room temperature.