In a mixing bowl, add the flour. Take the cold butter straight from the fridge, lightly coat it in the flour, then grate it on the large holes of a box grater directly into the bowl with flour.

Add the baking powder, salt, sugar, cottage cheese, and the egg.

Knead the dough by hand until it comes together, then shape it into a ball. Wrap the dough in plastic wrap and refrigerate for about 30 minutes.

After the resting time, remove the dough from the fridge and place it on a sheet of parchment paper. Roll the dough out with a rolling pin into a rough circle.

Slice the strawberries in half and toss them with the sugar and cornstarch until evenly coated.

Arrange the strawberries in the center of the rolled-out dough, leaving a border around the edges, then fold the edges of the dough up and over the fruit.

Bake in a preheated oven at 350°F (180°C) for 35–40 minutes, until the crust is golden and the strawberries are bubbling.

Let the galette cool completely before slicing so the filling can set and does not run out. Dust with powdered sugar before serving.