Wash, hull, and halve (or quarter, if very large) 2 cups of fresh strawberries.

In a bowl, toss the berries with 1/3 cup sugar, 1 tablespoon cornstarch, 1 teaspoon vanilla extract, 1–2 tablespoons lemon juice, and a pinch of salt.

Let this macerate for 10–15 minutes — the sugar will pull out juices and the cornstarch will help thicken the filling as it bakes.

If using ready-made dough, thaw according to package directions and roll it out into a rough 10–12 inch circle on a lightly floured surface.

If making dough from scratch, cut cold butter into flour until pea-sized bits form, add a splash of ice water until the dough just comes together, and chill for 30 minutes before rolling out.

Transfer the rolled dough to a parchment-lined baking sheet.

Spoon the macerated strawberries into the center, leaving a 2-inch border all around.

Gently fold the border up and over the fruit in pleats, overlapping as needed.

Brush the folded crust edge with the beaten egg or milk.

Sprinkle the crust with coarse sugar for sparkle and crunch.

Preheat oven to 400°F (200°C).

Bake the galette for 20–30 minutes, until the crust is golden and juices are bubbling.

If the crust edges brown too quickly, tent with foil for the remaining bake time.

Let the galette cool for at least 15 minutes on a wire rack so the filling sets.

Serve warm with a scoop of vanilla ice cream or a dusting of powdered sugar.