Remove the galette dough from the refrigerator let come to room temp for 10 mins.

Roll galette dough out in a circle on a piece of parchment and transfer parchment to baking sheet or pizza pan.

Spread the frangipane in a thin layer over the dough, leaving a 1-inch border at the outside edge.

Arrange strawberry slices in a slightly overlapping ring 1 1⁄2 inches in from the edge of the dough. Working inward, arrange the remaining fruit in tightly overlapping concentric circles, each smaller than the one before, until you reach the center.

Rotate the galette while twisting and folding the overhanging dough over onto itself at regular 1-inch intervals, crimping and nudging the folded dough up against the fruit and containing them within a border that resembles a length of rope.

Brush the Galette with butter around all the edges.

Sprinkle sugar all around the edges of the dough.

Throw in oven and bake till golden brown.

Take out of oven and then let sit for 15 - 30 mins.

Top with some fresh homemade whipping cream and enjoy.