Cut strawberries arbitrarily, marinate in honey and balsamic vinegar.
Set aside to infuse.
Preparing the dough. In the bowl of the blender load the cold butter, sour cream, salt, sugar, flour, rice flakes. I have frozen sour cream.
As a result, we get an elastic dough.
Divide dough in half. Take the baking paper, roll out the dough in a circle 5 mm thick, with a diameter of about 30 cm, there is no need to roll out smoothly.
In the middle of the dough pour almond flour mixed with sugar.
Step back from the edge of 5 cm, put the pickled strawberries (without liquid).
Raise the edges of the dough to the top, lightly pinched. Grease the dough with a brush with water. Sprinkle with almond petals on top. Put in the oven heated to 180 degrees, bake until Golden 30-40 minutes.
Ready galettes sprinkle with powdered sugar.