Strawberry Galette with Chocolate Crust

Crust ingredients:
  • 3/4 cup flour
  • 1/4 cup cocoa powder
  • 2 tablespoons sugar
  • pinch salt
  • 4 tablespoons cold butter, cut into pieces
  • 1/4 cup cold water
Filling ingredients:
  • 1 1/2 cups sliced strawberries
  • 2 tablespoons sugar
  • 1 tablespoon flour
  • juice and zest from 1/2 lemon
  • 1 teaspoon vanilla extract
extras: additional cocoa powder, for rolling; 1 egg yolk & 1 tablespoon water, for 
             brushing; superfine sugar, for sprinkling

-Process flour, cocoa, sugar and salt until blended.  Add butter (pieces).  Process until
 the butter looks like pea-sized gravel.  Pour water in, and process until the dough comes
 together.  If it looks dry, sprinkle in a bit more (about 1 tablespoon) water.
-Flatten the dough into a disc (about 6 inches in diameter), and wrap with plastic wrap.
 Refrigerate until chilled (at least 2 hours, up to overnight).
-After the dough has chilled: preheat your oven to 350 degrees.  Line a baking sheet
 with parchment.
-Place filling ingredients into a medium bowl and stir until combined.
-Remove the dough from the refrigerator.  Sprinkle your counter (or marble slab) with 
 cocoa powder. Place the dough onto the counter and sprinkle the surface of the dough 
 with a bit more cocoa powder.  Roll the dough into a 10 to 12-inch circle (the edges will
 be rough--don't stress about this!).  
-Move the crust onto the parchment-lined baking sheet (I find it easier to move if I fold it 
 first, then unfold it once it is on the baking sheet).
-Spread the strawberry filling onto the center of the crust, leaving about a 1 1/2 inch 
 border of crust around the edges.
-Fold the edges in, starting on one edge and then moving around the circle, pleating
 as you go around.
-Whisk the egg yolk with 1 tablespoon of water and brush onto the crust.  Sprinkle with 
 about a tablespoon of superfine sugar.
-Bake for 38 to 40 minutes. until the crust is cooked.  Serve warm, topped with whipped
 cream or vanilla ice cream.