Lightly flour a piece of parchment paper and place dough on top. Lightly flour top of dough, then cover with another piece of parchment.

Using bottle or rolling pin, roll dough into a round (it doesn’t have to be perfect!) about 12" in diameter and ⅛" thick. Periodically peel back parchment and dust with more flour to prevent sticking. Slide entire sheet of parchment paper onto a rimmed baking sheet.

Sprinkle 1 Tbsp. sugar over surface of dough, leaving about a 2" border. Pile strawberries into center of dough and arrange in an even layer, leaving the same 2" border.

Sprinkle strawberries with 1 Tbsp. sugar and drizzle with remaining 2 Tbsp. butter.

Using a microplane or fine grater, grate zest of about one-half of lime over strawberries.

Cut off half of lime with no zest and squeeze juice over strawberries. Save the other half for later.

Beat remaining egg in a small bowl with fork until no streaks remain. Brush egg wash around border of pastry (you won’t use it all).

Using edges of parchment to help lift, fold empty border of dough up and over strawberries, working your way around in roughly 2" sections, overlapping folds as needed. Press all the way around to secure folds and keep dough in place. It might crack or tear in places, but don’t worry! Just pinch it back together.

Brush top of border with remaining egg wash and sprinkle with remaining 1 Tbsp. sugar.

Bake galette until crust is browned around the edges and juices from strawberries are syrupy and actively bubbling, 40–45 minutes. If some juices escape and end up on the parchment paper, don’t worry—the parchment will prevent the tart from sticking. Let cool at least 20 minutes.

Beat cream with a large whisk in a medium bowl until voluminous, thick, and starts to hold tracks of whisk. Hold whisk upright and look for the “peak” of cream that forms on the end. It should droop and slump over—these are “soft peaks,” which are what you want!

Grate zest from remaining half of lime over cream and serve with tart.