(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Whisk the flour, sugar, and salt together in a medium sized bowl. Using a fork, cut the Country Crock® Plant Butter into the flour until it resembles coarse crumbs. Add the water and mix well. Add more water if the dough seems dry.
Place the dough on a lightly floured surface and work the dough into a ball. Flatten the dough into a thick disk and wrap with plastic wrap. Refrigerate your dough for 1 hour.
Combine all the filling ingredients in a medium sized bowl. Cover and refrigerate until needed.
Line a large baking sheet with parchment paper and set aside. On a lightly floured surface roll out the dough into a 12-inch circle.
Using a slotted spoon, spoon the strawberry mixture, avoiding any liquid, into the center of the dough. Gently fold the edges of the dough over the filling, overlapping the dough as you fold.
Press gently to seal the edges. Brush the crust with the egg wash and sprinkle with Turbinado sugar.
Refrigerate the galette for 20 minutes and preheat your oven to 425 degrees F.
Bake the galette for about 20 minutes or until the filling is bubbling and the crust is golden. Let it cool for 10 minutes before serving. Garnish with fresh basil.
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