Strawberry Almond Galette

• 2 lbs strawberries, hulled and halved, divided
• 1 tsp lemon juice
• 3 Tbsp sugar
• 1½ cups blanched almonds
• 1½ cups plus 1 Tbsp powdered sugar
• 1 egg
• ¼ tsp salt
• 1 tsp almond extract
• 1 pie crust, rolled out to a 12-inch circle

Preheat oven to 375 F. Line a baking sheet with parchment paper.

In a saucepan, combine two-thirds of the strawberries with the lemon juice and sugar. Cook over medium heat for 12 minutes. Cool.

Place the almonds, 1½ cups powdered sugar, egg, salt and almond extract in a food processor; process for 2 to 3 minutes. On waxed paper, roll out the almond paste to an 9 to 10-inch circle.

Place the pie crust on the prepared baking sheet. Place the almond paste on top of the pie crust, removing the wax paper. Spread the strawberry compote over the galette and fold 2 inches of the crust over the filling all the way around. Top with the remaining strawberries and bake for 25 minutes until golden brown. Dust with 1 Tbsp powdered sugar. Makes 6 to 8 servings.