This gluten-free Strawberry Rhubarb Galette is the most delicious rustic fruit pie you can imagine! A crisp free-form crust filled with sweet strawberries and tart rhubarb is just as tasty as strawberry-rhubarb pie, without the fuss!
This gluten-free Strawberry Rhubarb Galette is a perfect dessert to satisfy your pie cravings when you don't want to fuss with pastry. In fact, the more rustic it looks, the better!
A galette is a French pastry, made with a single free-form crust. It's meant to look rustic. Galettes can be savory, like this Potato Galette with Bacon and Cheese and this Gluten-free Spinach Artichoke Galette, or they can be sweet, like this Blueberry Lemon Ginger Galette, or today's fruit galette.
A fruit galette is a casual dessert with a crisp crust and a sweet filling. If you're an amateur baker, this recipe is for you. This strawberry-rhubarb galette tastes like you've been working on it in the kitchen all day, and yet it's quick to assemble and pop in the oven.
It's very difficult to mess up this dessert! So let's get started a make a gluten-free strawberry rhubarb galette today.
For the pastry: the dough needs chilling time, so make it a few hours ahead of time or even the night before. It will last in the fridge for 3-4 days. You'll need almond flour, tapioca flour, salt, cold butter, an egg and a teaspoon of honey.
For the filling:
strawberries: fresh. You'll be slicing these and you'll need about 2 ½ cups.
rhubarb: fresh, or frozen and very well-drained. Press out excess moisture with a cloth or paper towel.
sweetener: granulated sugar or 0-calorie sweetener like Lacanto Monkfruit
cornstarch: for thickening the filling
orange: orange zest and a little freshly squeezed orange juice adds a little flavour
vanilla: pure vanilla extract
egg wash: just whisk an egg with a little water to make an egg wash to brush on the crust before baking
Here's a quick overview of what you'll do. Check the detailed ingredients and instructions in the recipe card below.
Begin by making the pastry. It need chilling time, so you'll need to make it about four hours in advance, or even the day before. It will last for 3 - 4 days in the refrigerator.
When you're ready to make your galette, remove the chilled dough from the fridge and let it sit on the counter while you make the filling. Slice strawberries, chop rhubarb, toss with sweetener, orange zest and juice, vanilla and cornstarch.
Next you'll roll out the dough. Gluten-free pastry tends to be a little sticky. This recipe, however, is my new favourite! Using a combination of almond flour and tapioca flour made it relatively easy to work with.
Parchment paper will be your best friend in this recipe. Use it to roll out the pastry, then later to help fold over the edges of the galette to enclose the filling.
Transfer the pastry round together with the parchment paper underneath it to a baking sheet.
Pile the filling in the center of the pastry round, leaving a 2-inch border all around. Then gently (with the help of the parchment paper underneath, fold the pastry over the filling, overlapping it and creating pleats as you work.
If the pastry tears, it's easily repaired. Pinch it back together with your fingers, or return the pie to the fridge for a few minutes to chill it again.
Remember, this is not a perfect strawberry-rhubarb pie: it's a rustic, casual French galette! It will taste every bit as delicious when it comes out of the oven with a crisp golden crust and a sweet strawberry filling.
How to store a galette
Once completely cooked, store any leftover galette covered in the refrigerator. Gently reheat it in a 375-degree oven for about 10 minutes to warm it up slightly before serving.
Gluten-Free Blueberry Lemon Ginger Galette
Egg Wash for Pastry
- 1 egg mixed with 1 tablespoon water
- 1 tbsp turbinado sugar or granulated sugar (optional)
- 2 ½ cups blueberries, fresh or frozen (thawed and drained)
- 1 tsp lemon zest
- 1 tbsp lemon juice, freshly squeezed
- 1 tsp fresh ginger, finely grated
- ⅓ cup sugar, or 0-calorie sweetener. Increase to ½ cup if you like a sweeter dessert.
- 2 tbsp cornstarch
- Combine almond flour, tapioca flour, salt and cubed butter in a food processor. Pulse until butter is in pea-sized pieces.
- Add egg and honey and continue to pulse until dough comes together. Don't overprocess.
- Turn dough out on to a piece of plastic wrap. Form into a disc 6 - 8 inches in diameter, wrap tightly and and refrigerate for 2 hours or overnight.
- Toss blueberries with sugar or other sweetener, cornstarch, lemon juice and zest and grated ginger.
- When ready to bake, remove pastry dough from the refrigerator and let stand at room temperature for a few minutes to soften slightly. Roll out dough on a sheet of parchment paper. Top with another sheet, if necessary, or a sheet of plastic wrap. Roll the dough into a round about 12 inches in diameter, working quickly. If the dough begins to tear or becomes a little sticky, return it to the refrigerator to chill for a few minutes.
- Carefully slide pastry and the bottom layer of parchment paper together on to a baking sheet.
- Mound the blueberry filling into the center of the pastry round, leaving a 2 inch border. Using the parchment paper for support, fold the border up over the fruit, making (rough) pleats as you work around the circle. If it tears, pinch it back together with your fingers.
- Make an egg wash by whisking the egg and water together. Brush on the pastry crust and sprinkle with sugar, if desired.
- Bake at 350°F. for 30 - 35 minutes until the crust is a deep golden-brown and the fruit is bubbling.
- Remove from oven, let stand for a 5 to 10 minutes, then carefully slide the parchment with the galette on it to a rack or serving dish to cool completely. Slice and serve. Delicious on its own or with a scoop of ice cream or whipped cream!