Make the Sweet Shortcrust Dough

1. In a medium bowl, combine the flour, powdered sugar, almond meal, and salt.
2. Add the cold butter and rub it into the dry ingredients with your fingertips until the mixture resembles coarse crumbs.
3. Add the egg and gently mix until a smooth dough forms. Do not overwork the dough.
4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Prepare the Almond Cream

1. In a medium bowl, beat the softened butter and sugar until smooth and creamy.
2. Add the egg and vanilla extract and mix until fully incorporated.
3. Stir in the almond meal until you have a smooth almond cream.

Assemble and Bake

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Roll the chilled dough into a rough 10 to 12-inch (25–30 cm) circle, about ⅛ inch (3 mm) thick.
3. Spread the almond cream over the center, leaving a 2-inch (5 cm) border.
4. Arrange the sliced strawberries evenly over the almond cream.
5. Fold the edges of the pastry over the filling, pleating as needed to create a rustic galette.
6. Sprinkle the crust and strawberries with turbinado sugar (or coarse cane sugar).
7. Bake for 30 to 40 minutes, until the crust is golden brown and the strawberries are tender and bubbling.
8. Let the galette cool before transferring it to a serving plate. Serve with whipped cream or vanilla ice cream and, if desired, a sprinkle of chopped pistachios.