Strawberry Balsamic Galettes with Black Pepper Crust

Steps

1. Make the crust: whisk the flour, 15 g of the sugar, the salt and half the black pepper in a large bowl.
2. Add the butter and rub or cut it in until the pieces are the size of peas, with some larger flakes left.
3. Drizzle in the ice water a little at a time, tossing with a fork until the dough just holds together when squeezed.
4. Divide the dough in half, press each half into a flat disk, wrap and chill for at least 1 hour.
5. Near the end of chilling, heat the oven to 400°F (200°C) and line two baking sheets with parchment.
6. Make the filling: in a bowl, toss the strawberries with 85 g of the sugar, the balsamic, the cornstarch, the lemon zest, the vanilla and the remaining half of the black pepper. Let it sit 10 minutes.
7. Roll each dough disk into an 11-inch round about 1/8 inch thick and set one on each baking sheet.
8. Spoon half the strawberry filling into the center of each round, leaving a 2-inch border, and leave the juices that pool in the bowl behind.
9. Fold the border up over the edge of the fruit in overlapping pleats, leaving the center open.
10. Brush the folded crust with the egg and sprinkle the crust with the remaining 20 g of sugar.
11. Bake 40 to 45 minutes, until the crust is deep golden and the filling bubbles thickly in the center.
12. Cool the galettes on the sheets for at least 45 minutes so the filling sets, then cut each into 6 slices.