1) Mix together the spelt flour, icing sugar and a pinch of salt. If working with a food processor, pulse the butter through the flour a few times, until you get a crumble like mixture. If you’re not using a food processor, work the flour, sugar, salt and the butter into a crumble like mixture with your fingertips. Add the cold water and bring everything together into a dough. Don’t overwork the dough as this will cause the gluten to develop and you’ll end up with a chewy pastry. You want the pastry to be short and flaky. Wrap the dough in cling film and chill in the fridge for at least an hour before using.

2) Whilst waiting, prepare the filling. Chop the strawberries into small pieces, add the sugar, vanilla extract and the cornstarch. Mix well and set the mixture aside for 10 minutes. Transfer the mixture into a saucepan, bring it to a boil and cook it until the mixture thickens (this shouldn’t take long). Remove the saucepan from the heat and set aside.

3) After an hour, remove the dough from the fridge, unwrap it and divide into two equal portions. Roll each portion into a thin wheel, diameter of about 25cm. Spoon half of the strawberry filling onto the dough, 3cm away from the edges. Gradually fold the dough edges up to form ‘a bowl’ so that the strawberry filling doesn’t leak out.

4) In a cup, whisk the egg, add the cream and mix well. Glaze the pastry all around, then sprinkle it with some cane sugar before baking in the preheated oven at 180C / 160C fan for 30 – 35 minutes.

5) Remove galettes from the oven, decorate with fresh mint and flaked almonds, cut into portions and serve. Enjoy!