Olive Oil Crust
2/3 cup of Extra Virgin Olive Oil
1/3 cup of water
2 cups of All Purpose Flour
1 Teaspoon of salt
1lb of Strawberries, Thinly Sliced
1/4 cup of sugar
2 teaspoons of corn starch
Peach White Balsamic
Directions: Preheat oven to 350 Whisk 2/3 cup of Olive oil and 1/3 cup of water with fork for 2-3 minutes until emulsified. You will know it is ready when Olive Oil and water have become one and created a cloudy appearance. Add salt and flour continue mixing with fork. Spread on floured cutting board to finish combining by hand. Roll out with floured rolling pin to desired shape. Roll roughly into a round circle. Toss the filling ingredients omitting the balsamic.
Mix ingredients for filling excluding the Balsamic. Lay strawberries on top of gallette leaving 2 inch clear from edge. Drizzle Lightly white balsamic on strawberries. Fold over edges and place on parchment paper on baking sheet. Bake for 40 minutes until golden and flaky.