Shortbread Dough

1. In a medium bowl, combine the flour, powdered sugar, almond meal, and salt, mixing them together with a tablespoon.
2. Then, introduce the cold, cubed butter and use your fingertips to rub it into the dry ingredients until the mixture resembles coarse sand.
3. Next, mix in the egg and knead the mixture until it forms a smooth dough ball.
4. Wrap this in cling film and chill in the fridge for 30 minutes.

Almond filling

1. Start by placing the softened butter and granulated sugar in a medium bowl, then use an electric mixer to cream them together until smooth.
2. Next, add the egg and vanilla, mixing well to combine.
3. Finally, stir in the almond meal until the mixture is evenly smooth.

Baking 

1. Heat your oven to 350°F (175°C) and prep a baking sheet with parchment paper.
2. Roll out your shortcrust pastry to about 3 mm thick into a rough circle and lay it on the prepped sheet.
3. Spread the almond mixture in the center, leaving a 2-inch (5 cm) border. Arrange the strawberry slices over the almond cream filling.
4. Then, fold the pastry edges up to create a rim around the strawberries.
5. Dust the whole galette with cane sugar. Bake it for 30-40 minutes until the edges are golden and the strawberries look juicy.
6. Let it cool off completely before transferring to a plate.
7. Enjoy it cold, topped with whipped cream or vanilla ice cream and a sprinkle of crushed pistachios.