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1
Blend flour, sugar and salt in processor.
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2
Add chilled butter and cut in using on/off turns until mixture resembles coarse meal.
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3
Add 2 tablespoons ice water and vanilla extract and process until moist clumps form, adding more water by teaspoonfuls if dough is dry.
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4
Gather dough into ball; flatten into rectangle.
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5
Wrap dough in plastic and refrigerate at least 1 hour.
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6
(Can be prepared 2 days ahead.
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7
Let soften slightly at room temperature before rolling out.)
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8
Preheat oven to 375F.
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9
Roll out dough on floured sheet of parchment paper to 16x8-inch rectangle.
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10
Transfer dough on paper to large baking sheet.
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11
Fold 1-inch border of dough over to form edge on all sides.
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12
Fold 1/2 inch of edge over on all sides again, forming thick raised edge; press slightly to adhere.
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13
Pierce crust and raised edges all over with fork.
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14
Freeze crust 15 minutes.
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15
Whisk egg yolk with 2 teaspoons whipping cream in small bowl.
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16
Brush egg glaze over crust edges.
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17
Bake crust 15 minutes.
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18
Brush edges again with egg glaze.
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19
Bake crust until golden brown and baked through, about 15 minutes longer.
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20
Cool crust completely on baking sheet.
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21
Bring 6 tablespoons cream to simmer in small saucepan.
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22
Remove from heat.
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23
Add bittersweet chocolate and whisk until melted and smooth.
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24
Let stand until cool, thick and spreadable, about 45 minutes.
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25
Spread chocolate over bottom of crust.
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26
Stir white chocolate and remaining 1 tablespoon cream in top of double boiler set over barely simmering water until melted and smooth.
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27
Remove from over water.
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28
Cool slightly.
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29
Drizzle over bittersweet chocolate in galette.
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30
Using tip of knife, swirl white chocolate into dark chocolate to marbleize.
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31
Let stand at room temperature until chocolate sets, at least 1 hour and up to 6 hours.
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32
Stir red currant jelly and 1 tablespoon water in small saucepan over medium heat until mixture boils.
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33
Remove from heat.
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34
Arrange strawberry halves in border around edge of chocolate filling.
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35
Brush some of jelly glaze over strawberries.
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36
(Can be made 3 hours ahead.
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37
Let stand at room temperature.)
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38
Slice galette crosswise.
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39
Garnish with fresh mint sprigs, if desired.
