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1
Preheat oven to 325F.
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2
With an electric mixer on medium speed, whisk egg whites until soft peaks form.
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3
Whisk in lemon zest.
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4
Gradually add confectioners sugar, whisking until whites are glossy and hold a ribbon on surface, 6 to 7 minutes.
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5
Fold in almonds.
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6
Coat the inside of a 9-inch flan ring with cooking spray, and place on a parchment-lined rimmed baking sheet.
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7
Spoon batter into mold, and smooth top.
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8
Let stand 10 minutes.
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9
Place in oven, and prop door open about 1/2 inch, using a wooden spoon.
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10
Bake 10 minutes.
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11
Reduce heat to 300F, and close door completely.
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12
Bake until pale golden and set, about 25 minutes.
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13
Unmold, and let cool completely on a wire rack.
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14
Halve 8 to 10 strawberries lengthwise.
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15
Hull remaining strawberries, and cut each lengthwise into 4 slices.
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16
Toss slices with granulated sugar, kirsch, and lemon juice in a bowl; let stand at least 30 minutes or up to 2 hours, stirring occasionally.
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17
Heat jam in a small saucepan until loose.
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18
Brush top of galette with jam.
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19
Arrange reserved strawberry halves around edge, with hulls facing out.
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20
Working inward, arrange sliced strawberries in a circular pattern, with bottoms facing out, reserving smallest slices for center.
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21
Drizzle liquid from strawberries over top.
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22
Serve immediately, or let stand up to 2 hours to allow juices to soak into the crust.
