Rosemary Pie Crust

1. In the bowl of a food processor, combine your flours, sugar and salt.
2. Pulse quickly to combine.
3. Add in your cold butter pieces and pulse several times until crumbles form.
4. Next, add in 4-5 tablespoons of ice cold water and pulse again. You may need another tablespoon or two. You want the mixture to form crumbles but not a sticky paste. Add in your chopped rosemary at the end.
5. When the dough forms, dump onto a sheet of wax paper (it will still be crumbly). Form together and wrap and place in fridge to firm up for 30 minutes to an hour.

Galette

1. Preheat your oven to 425 degrees.
2. Begin by rolling out your prepared dough into a large circle, about 9-10" onto a sheet of parchment paper. Place parchment with dough onto a sheet pan.
3. Next, combine your semolina and sugar and spread evenly on the dough, leaving a border around the edges to fold.
4. Spread your prepared jam on top of the semolina mixture.
5. Next, place your sliced strawberries on top of the jam and sprinkle with your coarse sugar.
6. Fold edges of the galette all around to form a crust. Brush the crust with an eggwash (1 egg + splash of water whisked).
7. Finally, sprinkle the crust with your seasoned salt and bake on prepared baking sheet for 20-25 minutes until crust is golden and berries are soft and juicy.
8. Remove from oven, sprinkle with additional chopped rosemary and let cool, slice and enjoy!