Preheat your oven at 350 degrees F (180 degrees C).
In a bowl of your electric mixer add the Spelt Flour (150 gram), Whole Wheat Flour (100 gram), Butter (100 gram), Cane Sugar (30 gram), Water (70 gram), and Salt (1 pinch) to make the dough.
With the paddle attachment, mix until you get a smooth and soft mixture. Wrap it in plastic wrap and place it in your fridge for at least 4 hours, or overnight.
The following day, wash and slice your Fresh Strawberry (300 gram), mix them with the juice of half a Lemon (1/2), Cane Sugar (1 tablespoon), and some Fresh Thyme Leaves (to taste), Set aside.
Roll out the dough into a circle, not too thin as this won’t grow when cooking.
Spread the Strawberry Jam (250 gram) in the center, leaving about 1-inch from the edge. Cover with the strawberries. Save the marinated juices for later.
Fold in the edges. Brush them with a mix of Egg (1) and a splash of milk then sprinkle with some Granulated Sugar (to taste).
Bake in a preheated oven at 350 degrees F (180 degrees C) for 40 minutes. Start on the lower rack and move it up to middle-high for the last 10 minutes.
Let the galette cool down and serve it up lukewarm or at room temperature. Ideally, with a dollop of vanilla ice cream.