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1. To make the pastry, mix the semolina, flour and salt together in a bowl, then add the butter and rub the mixture until it resembles breadcrumbs.
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2. Combine the egg and water in a small bowl then add them to the flour mixture, mixing until a dough forms. Briefly knead the dough on a floured surface, then wrap in cling film and refrigerate for half an hour.
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3. Meanwhile, preheat the oven to 180u00b0 Celsius.
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4. In a saucepan, brown the butter over medium heat for about five minutes, whisking occasionally, until the butter solids start to brown.
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5. Whisk together the sugar and lemon juice in a bowl, then add in the melted butter and set aside.
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6. Dust a work surface with a mixture of semolina and flour, then roll out the pastry into a rectangle that's roughly the size of your baking tray (the rectangle doesn't have to be perfect). Lay the pastry onto a 25x35cm baking tray which has been lined with baking paper.
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7. Sprinkle the pastry with a pinch or two of semolina, then arrange the strawberries on top, leaving a 3 centimeter border around the edges.
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8. Fold the edges of the pastry over towards the center and pinch, creating a rough raised border around the strawberries. Then brush the edges with some milk to ensure they brown nicely.
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9. Whisk the sugar, lemon and butter mixture again briefly, then pour over the strawberries.
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10. Bake in the oven for 40 minutes, rotating halfway through, until crust is golden brown.
