Make the dough: Make sure you're working in a cool workspace — your hands, surface, and kitchen should all be as cold as possible. Keep the butter and flour in the fridge until you're ready to use them.

In a medium bowl, combine the flour, salt, and sugar.

Add the cold butter and quickly cut it into the flour mixture, using your thumbs to flatten the butter in your palms. Continue until the mixture resembles coarse oatmeal.

Add the ice water and knead just until incorporated. Transfer the dough to a cold work surface and knead gently until the shaggy dough just holds together in a ball. If the dough is crumbly when squeezed, add up to 2 tablespoons more ice water, a little at a time, until it holds together. Don’t worry if there are visible flattened streaks of butter in the dough — this will create flakiness when baked.

Divide the dough into two balls, flatten each into a 1-inch-thick disc, and loosely wrap in plastic wrap.

Refrigerate the dough for at least 30 minutes, preferably overnight.

Place a rimmed baking sheet in the oven and preheat to 425F.

Make the filling: In a medium bowl, combine orange juice and granulated sugar. Add the rhubarb and strawberries and toss until well coated. Set aside.

Assemble the gallette: Remove one disc of dough from the fridge and place it on a floured work surface or between two sheets of parchment paper. Allow it to warm slightly, then roll it out into a circle about 16 inches wide. The edges do not need to be perfect — rustic is beautiful!

If using a floured surface, carefully transfer the rolled dough onto a piece of parchment paper.

Using a pastry brush or the back of a spoon, spread a thin layer of tahini over the surface of the dough, leaving a 1½-inch border around the edge.

Sprinkle the almond flour evenly over the tahini layer.

Add the flour to the rhubarb-strawberry mixture and toss gently to combine. Pile the fruit over the almond flour. The fruit will cook down, so mound it about 2 inches high in the center.

Fold the dough edges over the fruit, letting the folds naturally overlap.

Brush the folded edges with beaten egg, then sprinkle with raw sugar and sesame seeds.

Carefully remove the hot baking sheet from the oven and transfer the parchment paper with the galette onto it.

Immediately place the baking sheet back in the oven and reduce the temperature to 375F. Bake for 30–40 minutes, until the crust is golden brown and the fruit is bubbling. If the crust starts to darken too much, cover the edges loosely with foil.

Make the Halva Cream: While the galette bakes, whip the cream in a stand mixer fitted with the whisk attachment (or in a bowl with a hand mixer) until soft peaks form.

Gently fold in the crumbled halva using a flexible spatula.

Serve the galette warm or at room temperature, with a generous spoonful of halva cream.

The galette can be stored in an airtight container in the refrigerator for up to 2 days.