Strawberry Gluten Free Galette
This buttery, crisp gluten free galette is filled with fresh sliced strawberries, brushed with some extra sweetness and baked to perfection!
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 recipes gluten free pie crust ((Click through for pie crust recipe; see Recipe Notes)))
- 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 tapioca starch/flour
- 1/4 cup granulated sugar
- 1/8 teaspoon kosher salt
Instructions
- 1
Preheat your oven to 375°F.
- 2
Line a large half sheet pan rimmed baking sheet with unbleached parchment paper and set it aside.
- 3
Prepare the raw pie crusts according to the recipe instructions.
- 4
Wrap each pie crust separately in plastic wrap and place in the refrigerator while you prepare the filling.
- 5
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.
- 6
Place the strawberry slices in a large bowl, add the vinegar and toss gently to combine.
- 7
Add the tapioa starch/flour, granulated sugar, and the salt, and mix gently to combine.
- 8
Set the bowl aside to allow the juices to be drawn out of the strawberries while you roll out the pie crust.
- 9
Remove the first pie crust from the refrigerator, and unwrap it.
- 10
Roll it according to the recipe instructions into a round about 10-inches in diameter, about 1/8-inch thick.
- 11
Transfer the pie crust to the prepared half sheet pan.
- 12
Brush the entire surface of the rolled out pie crust evenly with a thin layer of honey or syrup.
- 13
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 center.
- 14
Fold the dough toward the center, and over about one-quarter of the strawberry mixture in overlapping pleats where necessary.
- 15
Brush the sides and exposed strawberries with more honey or syrup, and press gently to help the crust adhere to itself and the filling.
- 16
Sprinkle the galette with the optional coarse sugar.
- 17
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.
- 18
Place the baking sheet in the preheated oven.
- 19
Bake until the strawberries are softened and the exposed pie crust is lightly golden brown all over, about 35 minutes.
- 20
Remove the baking sheet from the oven and allow the galettes to cool on the baking sheet until the filling is mostly set.
- 21
Slice and serve immediately.