Mix flour, sugar, and salt in a large bowl. Cut the cold butter into small cubes and add them to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until it looks like coarse breadcrumbs — this takes about 3-4 minutes of work. Don't overwork it, or your crust won't be flaky.

Make a small well in the center and crack the egg into it. Add ice water and mix gently with a fork until the dough just comes together. Form it into a disk, wrap in plastic wrap, and refrigerate for at least 15 minutes while you prep the filling.

While dough chills, toss sliced strawberries with honey, lemon juice, cornstarch, lemon zest, and chopped fresh basil in a bowl. Let this sit and macerate for 5 minutes — the strawberries'll release their juices and flavor the whole filling.

Preheat your oven to 375°F. Line a baking sheet with parchment paper and dust it lightly with flour. Remove your dough disk from the fridge and let it sit for 2 minutes so it's slightly easier to roll.

Roll the dough into a 12-inch circle on a floured surface — it doesn't have to be perfect, honestly. Transfer it to your prepared baking sheet and pour the strawberry filling into the center, leaving about 2 inches of dough around the edges for folding.

Fold the edges of the strawberry basil galette elegant up and over the filling, pleating it roughly as you go. Brush the crust with melted butter, then bake for 35-40 minutes until golden brown. My galette always sticks a little to the pan and that's totally fine.

Remove from the oven and let cool for 10 minutes on the baking sheet before sliding onto a serving platter. The filling'll be warm and bubbly at first but sets as it cools — wait until it's room temperature before slicing for the cleanest pieces.