1. In a mixing bowl whisk flour, sugar, and salt, add cold butter and cut in with a pastry cutter until pea sized

2. Stir in sourdough discard and cold water until dough holds together, form into a disk and chill for 30–45 minutes

3. In a separate bowl combine strawberries, sugar, cornstarch, lemon juice, vanilla, and salt

4. Roll chilled dough into a 10–12 inch circle on a floured surface and transfer to a parchment-lined baking sheet

5. Spoon strawberry filling into center leaving a two-inch border and fold edges over filling, pleating as needed

6. Brush crust with beaten egg and sprinkle with coarse sugar

7. Bake at 400°F for 30–40 minutes until crust is golden and filling bubbles

8. Cool galette for 10 minutes, brush warm jam over fruit for shine, slice and serve