Place chopped dates in a heat-proof bowl and add enough boiling water to cover. Allow to soften; 10 minutes. Drain and discard water.
In a high-sided, heavy-bottomed pot, combine 2 cups (288 grams) of roughly chopped strawberries, dates, ¼ cup (54 grams) of the Redpath® Dark Brown Sugar, and lime juice. Using an immersion blender (or a small food processor), process until smooth.
Place mixture over medium-high heat and bring to a boil while constantly stirring to ensure fruit does not burn. Reduce heat to medium-low. Cook until the strawberry-date jam is thickened; 20 minutes. The spread should be thick enough that when a spatula is run across the bottom of the pot, the trail/bottom of the pot should be visible for several seconds before slowly coming together again. Remove from heat and transfer to a dish to cool completely.
Preheat oven to 425°F (218°C). Line two baking sheets with parchment paper.
After the galette dough has chilled, remove from the fridge and transfer to a lightly floured work surface or parchment paper. Lightly dust the surface of the dough with more flour (place a second piece of parchment over the dough if rolling between parchment paper sheets), and begin rolling the dough. Working from the centre outwards, roll the dough to a ¼- to ⅛-inch thickness. Ensure dough is not sticking to the work surface.
With a 6-inch round cutter (or using a bowl or lid of a pot with the help of a sharp paring knife), cut out 9 pieces. Scraps can be rerolled and cut out again, though the resulting dough will be slightly tougher.
With a sharp paring knife, cut each round in half. Place the 18 half discs onto the prepared baking sheets and into the fridge to chill while preparing the remaining strawberries.
In a small bowl, whisk together the remaining 2 tablespoons (27 grams) of the Redpath® Dark Brown Sugar, tapioca starch, and salt until thoroughly combined.
Slice the remaining strawberries into rounds or thin slices. Transfer to a bowl.
Remove the galette discs from the fridge. Place about 2 teaspoons of the cooled strawberry-date spread into the centre of each half-round until it is all evenly divided. Spread the mixture, leaving about ½-inch of untouched dough around the filling.
Sprinkle the sugar/starch mixture over the sliced strawberries. Sprinkle in the lime zest. Toss strawberries until evenly coated.
Divide, and overlap strawberries on the spread. With a small pastry brush, lightly brush the edges of the half discs with water. Starting on the straight edge, fold the dough over the edge of the filling. Press down on the two “points” sealing the dough over the strawberries. Starting from one of the points, fold and press the edge towards the center of the galette. When you reach the top of the arc, start at the other point until you meet at the top. Repeat process with remaining galettes. Shape and “bend” dough into a crescent moon shape. Place galettes into the fridge to chill; at least 10 minutes.
In a small bowl, whisk together egg with water (or milk).
Remove chilled galettes from the fridge. With a pastry brush, lightly brush the galette dough (not the filling) with the egg wash. If desired, sprinkle the galettes with the Redpath Simply Raw™ Turbinado Sugar.
Place the galettes into the preheated oven. Immediately lower temperature to 400°F (204°C). Bake until galettes are deep golden brown and the filling is bubbling; 25 to 30 minutes.
Remove and allow galettes to cool on the pan on a wire cooling rack for 20 minutes before transferring to a serving plate. Serve warm or at room temperature.