Preheat your oven to 400 degrees. Prepare a lined baking sheet with parchment paper or a non-stick baking mat.
Remove the pastry dough balls from the refrigerator, transfer to a lightly floured work surface and, using your rolling pin, roll it out to a circle (roll to whatever size you desire keeping in mind you will fold over the outer edges of the crust to form the galette, leaving a 2-inch border all around.) Transfer the rolled out pastry dough to your baking sheet. Make sure you are assembling the galette on your baking sheet, otherwise it will be difficult to transfer it after the filling is in.
Using a small bowl, combine the ground almond flour and the sugar and divide it between each galette. Using your fingers, sprinkle on about a tablespoon of the almond flour mixture directly on top of the pastry dough in the center. Spoon in the strawberry filling on top of the almond flour mixture in an even layer and then gently fold over the pastry border, overlapping the edges as much as possible and gently pressing the folds together. (I think the almond flour adds some flavor and helps to absorb the strawberry filling. It's delicious!)
Whisk the egg yolk with the water in a small bowl and brush the egg wash over the edges of the crust. Sprinkle on the turbinado sugar over the entire top of the galette and crust edges.
Bake for about 35 to 40 minutes, or until the crust is a lovely golden brown and is cooked completely. (You can bake both at the same time depending on the size of your galettes and oven space). Allow to cool slightly, slice and enjoy!