In a medium saucepan, cook strawberries with champagne, lemon juice, sugar, vanilla and mint leaves over medium-high heat. Bring to a boil, then reduce to a simmer over medium-low heat. Cook for 1 hour, stirring occasionally. Remove from heat and add to a blender or food processor. Puree until smooth.

While the jam is cooking, in a large bowl, mix together flour, sugar and salt. Using your hands, mix in half of the butter, squeezing the cubes between your fingers, until the mixture resembles a coarse meal. Add in the remaining butter, squeezing the cubes between your fingers once again, until the largest pieces of butter are approximately the size of a pea. Drizzle water over the dough and bring together, kneading 3 to 4 times. Note: you may not need to use all the water depending on where you live so use a little at a time until it comes together. Flatten the dough into a disk, wrap tightly in plastic wrap and cool in the refrigerator for 30 minutes.

When ready to bake, preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper.

Roll out the galette dough into a 14” round. top with 1/4 cup jam and a layer of strawberries and roll up edges of crust Arrange the fruit in the center of the dough, leaving about a 1 to 2-inch edge of dough all the way around.

Fold the pastry edge up and over the filling, pleating the dough in evenly spaced folds, pressing to seal as you work your way around. Brush the pastry border and edges with the melted butter. Sprinkle the edges generously with turbinado sugar.

Bake for 40 minutes. Transfer the galette with the parchment paper onto a rack to cool for approximately 15 minutes before serving. Garnish with fresh chopped mint leaves.