Gluten Free Strawberry Galettes
These gluten free strawberry galettes are lighter, rustic and full of charm. They have an adaptable sweet crust filled with strawberries.
Servings: 2 galettes
Ingredients
Filling:
- 175g (6 oz) strawberries (fresh or frozen)
- 1 tbs cornflour
- 2 tbs agave (or honey)
Pie Crust (see note 1):
- 50g (½ cup) sorghum flour
- 25g (2 tbsp) brown rice flour
- 1½ tbs coconut flour
- 25g (3 tbsp) starch (corn, potato or tapioca)
- 2 tbs coconut sugar
- ½ tsp cinnamon
- 40g (3 tbsp) butter (cold and chopped into small pieces)
- 1 egg
- 1 tsp vanilla extract
- water (if required)
- two large blackberries for contrast (optional)
- coconut or brown sugar (for sprinkling)
- Greek yoghurt or ice-cream (optional)
Instructions
Filling:
- Heat the strawberries, cornflour and agave syrup (or honey) together in a pan.
- When the mixture starts to bubble, reduce the heat and let it cook for around 15-20 minutes, just until it has thickened and reduced down. Set to one side.
- Pre-heat the oven to 190°C (375°F).
Crust:
- In a large bowl, mix all the flours (see note 1), starch, coconut sugar, and cinnamon together
- Chop the butter into small pieces and add to the dry ingredients, rubbing it in until it resembles breadcrumbs.
- Beat the egg and add the vanilla extract.
- Stir the egg mixture into the dry ingredients until just combined.
- Leave the mixture for a few minutes to see whether any water is required (coconut flour soaks up liquid like a sponge, which is not always apparent when it is initially added).
- The mixture should pull together as a workable dough - if it is crumbly, add a teaspoon of cold water one at a time, just until the right consistency is achieved.
- Divide the mixture into two roughly equal bits (see note 2) and roll each one out on baking paper sprinkled with a little sorghum flour (you may need to place another piece of the top if it becomes too sticky). Don't worry about rolling it out nice and accurately, it's supposed to be rustic.
- Place the strawberries in the middle part of the pastry, leaving a gap all the way around. Make sure there isn't too much juice, as this will make the pastry soggy (I poured some off and used it to drizzle over Greek yoghurt before serving).
- Gently pull the outer edges up over the fruit (again, it doesn't have to be perfect). If you are using the gluten free flours I've mentioned, you might find that some cracks or holes develop, just pinch the pastry together to seal them. Pastry made with regular or spelt flour will not have this issue.
- Top each one with a large blackberry (entirely optional, but it gives the galettes a little contrast in colour).
- Sprinkle with a little coconut sugar and bake for around 25-30 minutes, until the pastry has browned and the fruit mixture is bubbling.
- Remove from the oven and allow to cool for a while before serving (they also taste great cold). Pour over a little Greek yoghurt or ice-cream and some of the retained strawberry juice. Enjoy!
Notes
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.
- These galettes were made using a mixture of gluten free flours. You can use spelt, regular, or a combination of gluten free flours, measuring 80g / ⅔ cup (you may need to adjust the amount of water used).
- I made two small galettes. However, you could just as easily make one large galette.
