Preheat the oven to 350°F. Line a baking sheet with baking paper.

Prepare crust: Whisk together sugar, flours, flax and salt. Using a large spoon mix in coconut oil and almond milk. Using your hands, form dough into ball.

Turn dough out onto a lightly floured work surface. Sprinkle a little flour on both dough ball and the rolling pin, and roll dough out into a circle roughly 12 inches in diameter (it does not need to be perfect).

Lay pastry dough onto the prepared baking sheet.

In a large bowl gently toss strawberries with lemon juice, cornstarch, and sugar.

Arrange strawberries in a pinwheel pattern on dough circle, starting in the middle, forming concentric circles (feel free to just pile fruit in center if prefered).

Fold crust over the edges of fruit forming a rim about 2 inches wide all the way around.

Bake at 350°F for 45 to 50 minutes until golden brown and crisp.

Allow tart to cool slightly before slicing and serving warm or at room temperature.