makes one 9-inch tart 
Mint and strawberries usually arrive in the garden around the same time, so it only makes sense to eat them together. Herbaceous mint leaves elegantly complement the bright sweetness of strawberries and they both shine when wrapped in a flaky pastry crust. While not overly sweet, this light, rustic tart is the perfect early summer dessert and tastes even better if eaten while sitting on the front porch with a glass of iced tea nearby.
CRUST
1¼ cups all-purpose flour
1 teaspoon sugar, preferably organic whole cane sugar
¼ teaspoon fine sea salt
6 tablespoons cold unsalted butter, cut into cubes
4 to 6 tablespoons ice-cold water
FILLING
2½ cups sliced strawberries
¼ cup fresh mint leaves, chopped
¼ cup sugar, preferably organic whole cane sugar
1 tablespoon organic cornstarch
1 teaspoon vanilla extract
1 tablespoon unsalted butter
1 large egg, beaten, for wash
Make the crust: In a large bowl, combine the flour, sugar, and salt, then cut in the butter using a pastry blender or two knives (you can also use a food processor) until the mixture resembles coarse crumbs. Add 4 tablespoons of the water and mix, adding the remaining water if necessary, until the dough comes together and forms a ball. Press it into a disc, taking care not to overwork the dough. Wrap the disc in plastic wrap and chill in the refrigerator for at least 1 hour.
Make the filling: In another large bowl, combine all the filling ingredients except the butter and allow the flavors to meld for at least 20 minutes. Drain off any liquid that accumulates in the bottom of the bowl.
Preheat the oven to 400°F.
Generously flour the countertop, remove the disc from the plastic wrap, and roll it into a 12-inch circle on a piece of parchment. Spread the strawberry filling in the center of the circle, leaving 2 inches of dough uncovered around the outer edge. Dot the top of the filling with the butter to give it a glossy shine when it comes out of the oven.
Fold the edges up one section at a time, overlapping as you go. Brush the edges of the crust with the egg, and place the parchment with the tart onto a baking sheet or stone. Bake for 30 minutes, or until the crust is golden brown and the filling is bubbly. Cool for 30 minutes and serve at room temperature.