Sourdough Discard Strawberry Galette

Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Set aside.

In a large bowl, combine the granulated sugar and lemon zest and rub together with your fingertips. Add the strawberries and cornstarch. Cut open the vanilla bean* lengthwise, then scrape out the vanilla bean seeds and add to the mixture (discard the pod). Mix to combine.

After the dough has chilled, transfer one of the disks to a lightly floured work surface. Roll the dough into a 12-14 inch round. Gently transfer the dough by rolling it over your rolling pin and onto the prepared baking sheet. At this point, you can leave the edges of the dough rough for a more rustic galette, or trim them to be straight for a more polished finish.

Pile the strawberry mixture and its juices into the center of the dough, leaving a 2-inch border of dough. Fold the border over the fruit, crimping as you move around the circle, and making sure there are no cracks or low points in the dough edge (the juices will leak through if there are!).

Brush the edge of the crust with the egg wash, then sprinkle with the turbinado sugar. Bake for 35-40 minutes until the crust is golden and the strawberries are bubbling. If juices leak out ("springing a leak"), that's ok! Let the galette cool on the baking sheet for at least 30 minutes, then transfer to a serving plate or board. Serve with vanilla ice cream or whipped cream (optional).