Remove the stems from your strawberries and slice them thinly.Add them to a small mixing bowl and toss with sugar, lemon juice, and balsamic vinegar. Allow to rest to the side while you make the crust. This is called macerating! Make the crust by dicing up the butter and add it to a bowl with the flour, sugar, and salt.
Using a pastry cutter, a fork, or your clean hands, work the butter into the crust quickly so you don't warm the butter too much. You want the mixture to be crumbly with pea-sized bits of butter or smaller.
Mix in the orange juice and apple cider vinegar with a wooden spoon until it comes together.
Generously flour a countertop surface and roll out the dough into a thin circle. It can be as rustic as you want. Galettes are not about perfection! It should be roughly 1/8 inch thick.
Strain the strawberries and add them to the center of the galette, keeping about 2 inches clear around the edges. Bring the edges up and over the sides to make that classic galette shape.
Slide the galette onto parchment paper and onto a baking sheet. Pop the whole thing in the fridge or freezer while you preheat your oven.
Preheat the oven to 375 degrees F.
Mix one egg with a tablespoon of water. Brush the egg wash on the top of the crust and dust with raw dermerra sugar.
Bake the cold galette for about 45 minutes, or until golden brown.
Allow to fully cool and congeal. Enjoy with freshly made whipped cream!