Cooking and Serving: 45 minutes | 2 8-inch galettes
Ingredients
2 recipes gluten free pie crust | Honey or Lyle’s Golden Syrup, warmed slightly, for brushing | 2 pound fresh strawberries, washed and hulled
Description
Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes | Servings: 2 8-inch galettes
Ingredients
2 recipes gluten free pie crust
Honey or Lyle’s Golden Syrup, warmed slightly, for brushing
2 pound fresh strawberries, washed and hulled
1 teaspoon white balsamic vinegar, (or other mild white vinegar)
3 tablespoons (27 g) tapioca starch/flour
¼ cup (50 g) granulated sugar
⅛ teaspoon kosher salt
Instructions
HOW TO MAKE YOUR OWN SIMPLE SYRUP FOR BRUSHING
Instead of honey or Lyle’s Golden Syrup for brushing, you can make your own.
simple syrup. It can be stored in a sealed container in the refrigerator for at.
least a week, if not more. And it’s perfect for making cocktails.
To make the syrup, simply place 1 cup (200 g) of granulated sugar and 8 fluid.
ounces of lukewarm water in a medium-sized saucepan and whisk to combine well.
Heat the mixture over medium heat, stirring constantly, until all of the sugar.
Continue to heat the mixture, stirring occasionally but watching closely, until.
it begins to boil gently. Boil for about 60 seconds, and remove from the heat.
The simple syrup should be clear and slightly thickened but still pourable. You.
can store any leftovers in a sealed container in the refrigerator for about 10.
When fresh strawberries are in season, this rustic, simple gluten free.
strawberry galette is the perfect way to let them shine.
fresh strawberries are in season, this rustic, simple gluten free strawberry.
galette is the perfect way to let them shine.
DAIRY FREE
The only dairy in this recipe is in the pie crust. If you’d like to make a pie.
DAIRY FREE
The only dairy in this recipe is in the pie crust. If you’d like to make a pie.
Notes
Tapioca starch (also called tapioca flour) is my favorite starch to add to the
strawberry mixture, as it helps the liquid in the strawberries to gel slightly
without ever becoming glue-like. You can also use cornstarch, though, or
arrowroot. Even potato starch would work.
If you’d prefer to make this galette with a different fruit, I recommend trying
it with another berry, like raspberries or even blueberries. Ripe stone fruits
like peaches, nectaries or plums should also work well, but only if the flesh is
soft enough that it’s similar in texture to berries so it bakes about as quickly
as berries do in the oven.
If you’re using harder fruit with less moisture, like apples, try slicing the
apples thinly so they bake at a similar rate to berries. Otherwise, the fruit
may not be quite tender enough when the pastry crust is done baking.
If you think that your fruit seems very wet, try draining a little bit of the
liquid before adding the starch, or try adding a bit more tapioca starch half-teaspoonful before filling the pastry and baking.
Why is my galette soggy?
Was your fruit filling especially wet? That tends to happen when your fruit is
somewhat overripe, the liquid can seep out of the pastry crust during baking.
That can create a soggy crust because there’s too much moisture. Try adding more starch to absorb the excess
moisture, or draining some of the liquid from the fruit before filling the
Why didn’t my galette crust brown in the oven?
Did you use one of my recommended flour blends to make the crust? If your all
purpose gluten free flour blend is too high in starch, it can struggle to brown
in the oven. You can try brushing the edges of the crust with an egg wash by
beating an egg with 1 tablespoon of cream, milk, or water, and brushing it on
with a pastry brush, to help it brown in the oven next time.
Is a galette the same thing as a pie?
A galette is like a rustic, open fruit pie. It’s made with a pie crust you roll
out into a round, then fold its edges over a fruit filling placed in the center.
Can I make this ahead of time?
You can assemble the entire galette raw and freeze it on the baking sheet before
it’s baked. Once it’s completely firm, wrap it tightly in a freezer-safe wrap
and return it to the freezer. Unwrap the galette and bake it right from frozen
whenever you’re ready. You may need to add a few minutes to the baking time, but
don’t defrost it first.
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STRAWBERRY GLUTEN FREE GALETTE RECIPE
Prep Time: 20 minutes mins
Cook Time: 25 minutes mins
Yield: 2 8-inch galettes
This buttery, crisp gluten free galette is filled with fresh sliced
strawberries, brushed with some extra sweetness and baked to perfection!
* 2 recipes gluten free pie crust
* Honey or Lyle’s Golden Syrup, warmed slightly, for brushing
* 2 pound fresh strawberries, washed and hulled
* 1 teaspoon white balsamic vinegar, (or other mild white vinegar)
* 3 tablespoons (27 g) tapioca starch/flour
* ¼ cup (50 g) granulated sugar
* ⅛ teaspoon kosher salt
* Preheat your oven to 375°F.
* Line a large half sheet pan rimmed baking sheet with unbleached parchment
paper and set it aside.
* Prepare the raw pie crusts according to the recipe instructions.
* Wrap each pie crust separately in plastic wrap and place in the refrigerator
while you prepare the filling.
* Slice each hulled strawberry thickly in cross-section from top to bottom.
Most of the slices should be able 1/4-inch thick, but some can be smaller.
* Place the strawberry slices in a large bowl, add the vinegar and toss gently
* Add the tapioa starch/flour, granulated sugar, and the salt, and mix gently
* Set the bowl aside to allow the juices to be drawn out of the strawberries
while you roll out the pie crust.
SHAPE AND FILL THE GALETTE.
* Remove the first pie crust from the refrigerator, and unwrap it.
* Roll it according to the recipe instructions into a round about 10-inches in
diameter, about 1/8-inch thick.
* Transfer the pie crust to the prepared half sheet pan.
* Brush the entire surface of the rolled out pie crust evenly with a thin layer
* Leaving a clean 1 1/2-inch border all around, place half of the strawberry
mixture in the center of the dough, piling the berries a bit toward the
* Fold the dough toward the center, and over about one-quarter of the
strawberry mixture in overlapping pleats where necessary.
* Brush the sides and exposed strawberries with more honey or syrup, and press
gently to help the crust adhere to itself and the filling.
* Sprinkle the galette with the optional coarse sugar.
* Repeat with the second pie crust and the remaining strawberry filling and
honey or syrup. Place the second galette on the first baking sheet a couple
of inches from the first one.
* Place the baking sheet in the preheated oven.
* Bake until the strawberries are softened and the exposed pie crust is lightly
golden brown all over, about 35 minutes.
* Remove the baking sheet from the oven and allow the galettes to cool on the
baking sheet until the filling is mostly set.
* Slice and serve immediately.
About the pie crust recipe.
This recipe calls for 2 recipes of our gluten free pie crust recipe, for 2
10-inch pie crusts. There is enough filling for 2 galettes. If you’d prefer to
make only one single galette, make only one pie crust and divide all of the
filling ingredients in half, using only one pound of strawberries.
Nutrition information is automatically calculated, so should only be used as an
When fresh strawberries are in season, this rustic, simple gluten free
strawberry galette is the perfect way to let them shine. #glutenfree #gf
fresh strawberries are in season, this rustic, simple gluten free strawberry
galette is the perfect way to let them shine. #glutenfree #gf #strawberries
When fresh strawberries are in season, this rustic, simple gluten free
strawberry galette is the perfect way to let them shine. #glutenfree #gf
fresh strawberries are in season, this rustic, simple gluten free strawberry
galette is the perfect way to let them shine. #glutenfree #gf #strawberries