Make the dough by mixing 2 cups flour, 2 tablespoons sugar, and 1/2 teaspoon salt in a large bowl. Add 1/2 cup cold cubed butter and use a pastry cutter or fork to break it into pea-sized pieces. This creates those beautiful flaky layers.

Pour 1/4 cup cold water over the mixture and stir gently until the dough just comes together — don't overmix or it gets tough. Form it into a flat disc, wrap it in plastic wrap, and chill for at least 15 minutes while you prep the filling.

Combine 4 cups sliced strawberries, 1/4 cup brown sugar, 1 tablespoon cornstarch, 1 teaspoon orange zest, and 1 teaspoon vanilla bean paste in a bowl. Let it sit for 5 minutes so the juices start releasing — this makes your strawberry galette rustic cozy filling extra delicious.

Line a large baking sheet with parchment paper and roll out your chilled dough into a thin circle about 12 inches wide. Don't stress if it's not perfect — rustic means beautifully imperfect, trust me on this.

Spoon the strawberry mixture onto the center, leaving about 2 inches of dough around the edges. Fold the pastry edges up and over the filling in a loose, casual fold — some will overlap and that's exactly how it should look.

Brush the exposed pastry with 1 egg beaten lightly with a splash of water, then drizzle 1 tablespoon honey over the top. Bake at 425°F for 35-40 minutes until the crust turns golden brown and the filling bubbles at the edges.

Let your warm rustic tart cool for 10 minutes on the pan before transferring to a serving plate. The galette sets up just enough to slice cleanly but stays warm and perfect for eating.