To make the flaky pastry, in a medium mixing bowl add 1 1/2 cup flour with 1/2 tsp salt. Stir to combine.

Using a pastry blender, cut 1/2 cup cubed vegetable shortening into the flour until combined. Slowly add 1 Tbsp of ice water into the bowl stir and add the remaining 3 Tbsps of water until incorporated.

With your hand knead the pastry together, should take about 4-5 turns, then shape into a disk, cover and chill for about 30 minutes.

Preheat the oven to 375°F.

When you are ready to bake your galette, remove the dough from the refrigerator and roll into an (approximate) 18-inch circle on parchment paper.

With the back of a spoon, spread 2 tablespoons of fresh lemon curd on the pie dough leaving about 1 inch around the edges of the dough. Set the curd topped dough to the side.

In a mixing bowl stir together, 2 cups sliced strawberries, 1 teaspoon lemon juice, 1 tablespoon sugar in the raw, 1/2 teaspoon vanilla, and 1 tablespoon cornstarch.

Pour the strawberry filling on top of the curd circle in the middle of the dough. Fold the dough in at the edge of the lemon curd and strawberry filling to make a hexagon around the strawberry filling.

Brush the edges with an egg wash and sprinkle with sugar in the raw. Bake for 40-45 minutes.

Remove the galette from the oven and allow to cool for about 30 minutes before slicing and serving.