Simmer strawberries, sugar, thyme, ginger, tapioca, salt and 2 tablespoons of water in a small saucepan, stirring frequently, until berries are mushy and thick. 

Mash berries with a fork or potato masher and cook until very thick and jammy.

Chill completely.

Strawberry Topping:

In a small bowl, toss berries, sugar and tapioca starch together. Set aside.

Pulse almond flour, tapioca, sugar, salt and evoo in a food processor. Add 1 egg and process until mixture pulls together.

Flatten dough into a disc and wrap in parchment paper. Chill for 1 hour or overnight.

Preheat oven to 375°F. 

Roll dough between 2 sheets of parchment paper to ¼ inch thickness. Remove top sheet of parchment and place bottom parchment and flattened dough on a baking sheet.

Schmear strawberry filling in the center of dough, leaving 1½ inch from the edge without filling.

Arrange strawberry topping on top of filling. Fold galette edges toward center, leaving a 3-inch opening. The dough will crack and resist this treatment. Pinch it back together and show it who’s boss!

Whisk remaining egg and brush it on dough, then sprinkle 1 tablespoon of sugar on top. Bake at 375°F for 25 minutes until golden brown. Cool completely before cutting and serving.