Preheat oven to 425

Place flour, salt, sugar in bowl of food processor. Pulse a couple of times to blend. Scatter butter and shortening over flour mixture. Pulse 8-9 times, mixture should be crumbly with visible pieces of butter. Reserving 1 T of water. add ice water to flour-butter mixture through chute. Process until dough begins to come together (5 seconds). If it doesn't add reserved tablespoon of water. Process only until dough begins to clump or barely come together.

Remove dough from processor and place on a lightly floured surface or parchment paper. Using the heel of your hand push dough away as if smearing it (fraisage) this spreads the fat particles and incorporates it in the dough.

Gather dough into disc and chill for approximately 30 minutes to an hour.

Meanwhile prep filling. Pick through berries and remove stems. Slice larger strawberries in half or thirds. Combine berries in a large bowl and add sugar, lemon, cornstarch and pinch of salt. Set aside while you roll the dough out.

Roll dough on parchment paper into an 16 inch circle about 1/8" thick, you may have too much dough, trim excess. Doesn't have to be perfect, this is a rustic tart. Place fruit in the center, leaving 2-3 inch margin. Fold dough over fruit. Brush dough with milk or egg wash (1 egg yolk mixed with the teaspoon of water) and sprinkle with sugar.

Silde tart and parchment onto a baking sheet. Bake for 30-40 minutes until the edges are golden brown. Allow galette to cool for at lest 15 minutes before serving.

Serve with whipped cream or ice cream. EAT.