Strawberry & Rhubarb Gluten Free Galette
STRAWBERRY & RHUBARB GALETTE WITH GLUTEN FREE DOUGH AND HONEY, MINT AND LEMON ZEST
I’ll never not turn down a galette. Mixed berry is my favorite, but this time I wanted to try rhubarb. Not just try it in a galette, but for the first time, because I’ve never had it before.
I know, by this time in my life and heavily involved with recipe creation and digital content on social media, you would think I’d have cooked with rhubarb before. It’s always so trendy.
I drizzled a lot of honey and mint with lemon zest because it’s my favorite toppings for a galette.
Recently I’ve adopted a pretty strict low FODMAP diet. I’ve always had problems in the past, but it’s becoming a terrible issue and way more frequent. So gluten free doughs for me. Which is totally fine. It just so happens that these fruits are too.
I also use raw cane sugar to sprinkle over the egg wash on the galette crust before and after baking.
STRAWBERRY & RHUBARB GALETTE RECIPE
Ingredients
1.5 cups Bob’s Red Mill Gluten Free Flour
1/4 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
6 tablespoons chilled, diced unsalted butter
1/2 cup cashew yogurt (I use Forager’s brand)
ice water to add in to dough if needed ( I maybe added an 1/8th cup as I mixed)
1/2 pound rhubarb, sliced about 1/4 inch and cut in halves
6 oz chopped strawberries, stems removed
1/3 cup almond butter
1/4 cup strawberry preserves
1/4 cup raw cane sugar, or as much as needed to sprinkle over galette crust and fruit
1 egg , whisked for egg wash ( I just add in a little water)
zest of 1 lemon
2 tablespoons chopped fresh mint leaves
1/4 cup honey to drizzle
Instructions
In a large bowl, sift the flour and add to it baking powder, salt and cinnamon. Stir well.
Add the chopped, chilled butter and toss in the dry ingredients. Try to get the butter cubes flattened with your thumbs and forefingers.
With your hands, add in the cashew yogurt and mix until dough is a bit crumbly, adding the ice water to make it ball up easier.
Knead the dough until the ball is formed, flatten into a disc shape, and stick in the refrigerator for at least 30 min in plastic wrap.
While the dough is chilling, cut your rhubarb and strawberries, setting them on a paper towel with a bit of the raw cane sugar sprinkled on top to get out any sweating.
After 30 minutes, roll out your dough to about 1/4” thick, should be around 12” in diameter. When you fold it, it should be around 7”. Make sure you add more gluten free flour to the counter, it is so much easier to roll when not sticky. It also doesn’t break at the edges.
Set oven to 375°F. Line a large baking tray with parchment and spray it.
Gently add the rolled out dough to the baking tray parchment.
Spread the almond butter in a thin layer with about 2” on the edges spared. Do this with the strawberry preserves on top.
Layer the rhubarb and strawberries however you want. I did the rhubarb first in a chevron V pattern first, then drizzled the strawberries on top and in any gaps.
Fold the bare edges of the dough, a little bit at a time, going to the next piece in a counter clockwise way to make it easier. All you do is keep folding a little bit more over the last flap of dough. You’re essentially making a pizza crust over the filling. There will be creases!
Brush the egg wash over the dough of the galette. Then sprinkle the raw cane sugar over the entire galette, with more being on the dough to get a nice golden brown.
Place in oven for 35 minutes. Should be perfectly cooked.
Let cool for 20-30 minutes. It will be piping hot.
Drizzle the honey, sprinkle the lemon zest and chopped mint to serve!
