For the Dough

First, start by making the dough. Heat the oven to 350°F. On a baking sheet, toast the pecans until fragrant and slightly darkened, 10 to 15 minutes. Transfer to a food processor and pulse until coarsely ground. Add flour, sugar, salt, and cinnamon and pulse just to combine. Add butter and pulse until mixture resembles coarse meal.

Transfer mixture to a large bowl and drizzle with 4 tablespoons ice water. Mix, adding another tablespoonful of water if needed, until the mixture just starts coming together in a dough. Pat dough into a 6″-diameter disk and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour.

For the Filling

While the dough rests, make the rhubarb compote. In a medium pot over medium-high heat, warm the rhubarb, honey and 1 cup of water until boiling. Cook, stirring halfway, until the rhubarb completely breaks down and the liquid is reduced to ¼ cup, 15 to 20 minutes. Let cool.

In a large bowl, toss the strawberries with the sugar and let sit 10 minutes.

Heat the oven to 375°F. Roll out dough on a lightly floured surface to a 12″ round and then carefully transfer to a parchment-lined baking sheet.

Spread the rhubarb compote out in center of dough, leaving a 2-inch border. Add half of the strawberries and the goat cheese. Fold over the edges, overlapping slightly. Brush the dough with heavy cream and sprinkle with sugar.

Transfer to the oven. Bake galette until the crust is dark golden brown and filling is bubbling, 45 to 50 minutes.

Remove from oven and let cool slightly. Top with remaining fresh strawberries and garnish with mint. Serve on its own or with a dollop of ice cream or whipped cream.