Sourdough Strawberry Galette

Combine the dry ingredients in a mixing bowl. Add the cold, cubed butter and use your fingers to smash into pea-sized pieces.
Pour in the sourdough discard and toss with a fork until clumps form. Drizzle in the ice water and continue to toss until you have large clumps with craggily bits.
135 g All-purpose flour, 40 g Cornmeal, 1 TBS Granulated Sugar, ¼ tsp Kosher Salt, 113 g Unsalted Butter, 100 g Sourdough Discard, 35 g Ice Water
Dump the shaggy, dry dough out onto a clean work surface and use a bench scraper to chop the dough to distribute the liquid. Knead gently with your hands to bring the dough together until you have a cohesive round, adding any dry bits on top while kneading.
Flatten into a thin disc and wrap in plastic wrap to chill for 2 hours and up to 3 days.

Preheat the oven to 375ºF (191ºC) and line a large baking sheet with parchment paper.
Let the chilled dough rest for 5 minutes at room temperature to become pliable. On a lightly floured surface, use a rolling pin to roll the galette dough out into a 14-inch circle. Transfer to the lined baking sheet and refrigerate or freeze the dough while you make the filling.
Rub the lemon zest and sugar together with your fingers in a mixing bowl to release essential oils and become fragrant.
Stir in the cornstarch and sliced strawberries to completely coat the strawberries.
100 g Granulated Sugar, 1 TBS Lemon Zest, 1 ½ lbs Strawberries, 2 TBS Cornstarch
In a small bowl, beat an egg with a splash of water to make the egg wash.
Brush 2 inches of egg wash around the edges of the galette dough and arrange the strawberry filling in the middle to the edges.
Fold the edges of the galette dough up and over the filling to form the rustic, free-form pie. Pinch corners and patch any holes to minimize leaking. Brush the crust with egg wash and sprinkle raw sugar on top for a sparkly crust.
1 Egg, 1 TBS Raw Sugar
Bake for 45 minutes until the middle of the filling is bubbling and the crust is dark golden brown.
Cool for at least 30 minutes before slicing.