Tart can be made several hours ahead. Let sit at room temperature. Once fully cooled, droop a piece of plastic over top.

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If you like to bake—or even if you just think you might like to bake—we strongly encourage you to visit the baking aisle of any grocery store and pick up a roll of parchment paper. This oven-safe, heatproof paper is coated with silicon, giving it nonstick properties that are essential for lining cake pans, baking cookies and filled pastries, and in the case of this recipe, easily rolling out soft dough.

Strawberry–Graham Galette

graham crackers (about 3.7 ounces)

kosher salt

all-purpose flour, plus more for rolling

sugar, divided

large eggs

(1 stick) unsalted butter, melted, cooled, divided

strawberries, hulled, sliced

lime (½ teaspoon finely grated zest and 1 teaspoon fresh juice)

very cold heavy cream