For the crust, combine flour and salt in the bowl.
Add the butter and coconut oil (in solid state)
and using a wooden spoon mix until it resembles coarse meal. You can otherwise use a food processor to do this.
In a smaller bowl, whisk together yogurt, water, and lemon juice. Pour over flour mixture
and use hands or a wooden spoon to form dough into a ball.
Wrap in plastic and store in freezer for 20 minutes.
While that's chilling, wash, dry, hull and slice the strawberries. Set aside.
To prepare filling, whisk together almond meal, flour, and 1/4 cup sugar in a small bowl.
Preheat oven to 400F. Line a baking sheet with parchment paper and set aside. On a well floured surface, roll the chilled dough into a 12-inch circle, trimming edges until smooth. Transfer dough to lined baking sheet. But given I am lazy, I simply placed the dough on top of the parchment and rolled the dough out to cover my 12 inch pan.
I rolled it out a bit and then using my fingers extended it to the ends of the pan :). Howz that for making something rustic! ;)
Leaving a 2-inch border, spread the almond meal mixture evenly over dough.
Arrange strawberries over the mixture and dust with sugar.
Fold over the edges of dough, pleating to make it fit. Whisk together egg yolk and water, if using. Brush over the crust