Love eating pie but hate all the effort that goes into making a perfect-looking one? Me too! I made this recipe just for people like us! This gluten free strawberry galette basically is a pie - minus all of the hard labour that goes along with making it look perfect.
This dessert is relaxed and easy. With only 7 ingredients, it will become your go-to pastry. (Sorry, fancy apple pies!)
What is a galette?
A galette sounds super fancy, but it’s really not. It’s a free-form pie or tart that can hold a sweet or savoury filling. Baked on a cookie sheet instead of on a pie plate, the dough is rolled out flat and the edges folded over the filling to make a beautiful, rustic dish.
What is the difference between a galette and a pie?
A galette and a pie have a few subtle differences. A galette is much flatter than a pie, since the pastry is folded over the edges of the filling. Galettes only use one crust, where pies can typically use 2 crusts. The dough is very similar; however, a galette is much easier to put together (in my opinion).
Why should you make a galette?
Galettes are beautifully simple. If you dislike the fussiness of baking a pie but want that deliciously crumbly and flaky crust for your dish - a galette is the way to go. You don’t have to worry if your crust is rolled out into a perfect circle, or even if your edges start to crack. It’s all a part of the imperfect galette appeal!
Galettes are incredibly versatile, so you can add whatever filling you like. This gluten free galette recipe is sweet instead of savoury and if you don’t have strawberries on hand, you could easily substitute for any other kind of berry or your favourite stone fruits. (Peaches or cherries would be amazing!)
Another bonus is the minimal ingredients needed to make this: just 4 for the crust and 3 for the filling.
Tips for making a great gluten free strawberry galette
Here are some quick tips on how to make a great gluten free galette that will amaze your loved ones and your tastebuds.
- Don’t force perfection! Your dough doesn’t have to be perfectly round or free from cracks and tears. If you need to, get in there and use your fingers to pinch things back together. It adds to the relaxed vibe of this dessert!
- Use an all-purpose flour that contains xanthan gum. Xanthan gum helps hold the dough together, which normally would have been taken care of by gluten. If you don’t have an all-purpose flour that contains xanthan gum, I highly recommend buying some and adding it separately. (Recommended amounts will be on the packaging.)
- Make sure your butter and your water are cold before adding. This ensures your dough is going to be flaky and delicious once baked. Chilling the dough in the fridge for 30 minutes also helps to keep this crust as flaky as possible.
- Only handle the dough as much as needed. Overworking the dough in the food processor, or by hand, will result in a tougher, less flaky crust.
The ingredients for this gluten free strawberry galette are super straightforward and simple.
- All-purpose gluten free flour: any brand will do. I always use one containing xanthan gum, to help hold things together.
- Butter: make sure it’s cold, which will help get a flakier pastry when cooked. If it becomes warm from too much handling, just pop it into the fridge or freezer for a few minutes.
- Coconut sugar: if you don’t have coconut sugar on hand, refined sugar can be substituted.
- Strawberries: slice into quarters. Don’t have any on hand? Blueberries work well, too!
- Maple syrup: to add a little extra (natural) sweetness to the strawberries.
- Lemon juice: adds a bit of tartness to balance out the sweet strawberries and maple syrup.
How to make a gluten free strawberry galette
To make this galette, you’re going to start with making the dough.
After combining your dough ingredients in the food processor, you’ll be letting it chill in the fridge for 30 minutes. While that is happening, you can get to work making the filling by combining the strawberries, lemon juice, and maple syrup in a bowl.
After the dough is chilled, you’re going to roll it out onto a well-floured surface. Let me emphasize the well-floured part since I’ve lost way too many gluten free doughs to count from sticking to countertops. Sprinkle a bit of flour on top of your dough, as well, so you don’t have it bunching up around the rolling pin as you’re working.
If your dough is being annoyingly sticky and you’re finding it’s lost its ‘chill’ (literally and figuratively), it’s easily fixed. Just roll the dough into a ball, chill in the fridge for about 20 minutes and try to re-roll it out.
Once you have a beautiful, but not necessarily circular, dough that’s about 10-11 inches in diameter, you can add your filling. Fold the edges of the dough over and pop into the oven for about 40 minutes.
Voila - you just made a galette!
What to serve with a gluten free galette
This gluten free strawberry galette stands well on it’s own, but there’s always room for a little extra sweetness! After allowing the galette to cool a bit, cut it into pieces resembling pizza slices and top with your favourite whipped cream or ice cream!
Gluten Free Strawberry Galette
- 2 cups all-purpose gluten free flour
- ½ cup cold butter cut into ¾ inch cubes
- 5 tablespoons cold water
- ⅓ cup coconut sugar
- 3 cups strawberries cut into quarters
- 3 teaspoon maple syrup
- 1 tablespoon lemon juice
- To make the crust, combine all-purpose gluten free flour and coconut sugar in a food processor. Pulse a few times to blend.
- Add the butter to the food processor and pulse several times until mixed. Add cold water 1 tablespoon at a time and pulse in between each addition. You’ll know your crust is ready when it forms into pea-sized balls and looks crumbly.
- On a piece of parchment paper the size of the baking sheet you’re going to use, dump out the crust dough out from the food processor. Shape the dough into a 5-6 inch diameter disc. It will be really crumbly when you first start.
- Wrap the crust dough disc in the parchment paper and refrigerate for 30 minutes.
- While the crust is in the fridge, preheat your oven to 375℉.
- To make the filling, combine the strawberries, maple syrup and lemon juice into a medium-sized bowl. Mix until all the berries are coated.
- Once the crust dough is done in the fridge, roll it out on a well-floured surface. Roll the dough until you make a 10-11 inch circle. Your circle doesn’t have to be perfect - this galette is ready to rock a rustic vibe! If the dough breaks, just pinch it back together with your fingers (and don’t stress).
- Line a baking sheet with your piece of parchment paper and carefully plate the crust dough on top. If the dough tears, pinch it back together with your fingers.
- Spread the strawberries into the middle of the dough. Fold the edges of the crust dough over the berries, joining the overlapping sections as you go.
- Bake in the oven for about 40 minutes until the crust is golden brown and the strawberries are lightly bubbling.
- To make it vegan: use vegan butter