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Rustic Strawberry Tart

Rustic Strawberry Tart

Do you only eat fruit during its growing season? I try to. Absence totally makes the heart grow fonder and all that. So by the time it’s strawberry season, I’m ready willing and able. I’m all in!

Strawberry Season sounds like the time of year that you’re allowed to shoot strawberries. But that’s just not cool. You should never shoot strawberries.

They’re too beautiful to be shot. Except with a camera. Eat them instead.

And while we’re at it, I’d like to make a case for using my recipe for Basic Gluten-Free Pastry Crust, and having some on hand at all times. I made a how-to video about it (my only blog video to date. perhaps I’m traumatized?), so you can’t say you don’t know how.

Making pastry crust is super speedy and simple. And it freezes really well. Whip some up (just takes a few minutes), then refrigerate it and use it throughout the week. Oooh you saw some good-lookin’ strawberries today, so roll out that pastry crust and make a strawberry galette. No excuses! Making some chili for dinner, or maybe serving soup? Divide it into single-servings, top with pastry crust and bake it off.

Ordinary becomes extraordinary. Just like that.

That’s one of the secrets to cooking and baking Gluten-Free Quick & Easy. Kitchen shortcuts don’t have to mean processed foods.

Brush the top with Simple Syrup (easy to make by adding equal parts sugar and water to a saucepan and simmering for about a minute) and you’ve really got something special. Mini Weck Jar optional (but encouraged).

Strawberries know how to make their own sauce beautifully. Draw out their moisture by adding a dash of salt, a bit of sugar and some mellow and sweet balsamic vinegar. Perfect. And perfectly easy.

Rustic Strawberry Tart
Recipe Type: Galette
Author: Nicole @ Gluten-Free on a Shoestring.com
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 4
Rustic gluten-free galette with fresh strawberries
Ingredients
  • [url href=”http://glutenfreeonashoestring.com/pastry-crust-how-to-with-video/”]Gluten-free Pastry Crust Recipe[/url], chilled
  • Simple Sugar (1 cup (200g) granulated sugar + 8 fl. ounces cool water)
  • 2 pounds fresh strawberries, washed and hulled
  • 1 tablespoon white balsamic vinegar
  • 3 tablespoons (24g) cornstarch
  • 1/4 cup (50g) granulated sugar
  • 1/8 teaspoon kosher salt
  • Coarse sugar for sprinkling (optional)
Instructions
  1. Preheat your oven to 400 degrees F. Line a rimmed baking sheet with unbleached parchment paper and set it aside. Divide the pie crust recipe into four equal parts, and return the pieces to the refrigerator.
  2. Make the simple syrup. Place the granulated sugar and water in a medium-sized saucepan and whisk to combine well. Heat the sugar water over medium heat, stirring constantly, until all of the sugar dissolves. Continue to heat, stirring occasionally but watching closely, until the mixture begins to boil gently. Boil for about 60 seconds, and remove from the heat. The simple syrup should be clear and slightly thickened but still pourable. Set the simple syrup aside to cool.
  3. Slice each hulled strawberry in cross-section from top to bottom in four slices each. Place the strawberry slices in a large bowl, add the balsamic vinegar and toss to combine. Add the cornstarch, 1/4 cup grantulated sugar and the salt, and mix gently to combine. Set the bowl aside to allow the juices to be drawn out of the strawberries while you roll out the pie crust.
  4. Remove the first piece of pie crust from the refrigerator. Roll it between two sheets of unbleached parchment paper into a round about 12 inches in diameter, a bit more than 1/8 inch thick. Repeat with the remaining pieces of pie crust.
  5. Divide the strawberry mixture evenly among the 4 rounds of dough, piling the strawberries toward the center and leaving about a 1 inch border all around the perimeter. For each round, fold the dough toward the center, and over half the strawberry mixture in overlapping pleats (see photo). Use a pastry brush to coat the entire surface of each liberally galette with the simple sugar. Store any remaining cooled simple syrup in an air tight container in the refrigerator for about 10 days.
  6. Sprinkle each galette with the optional coarse sugar, and place all 4 galettes on the parchment lined baking sheet. Place the baking sheet in the freezer for about 10 minutes, or until firm.
  7. Remove the baking sheet from the freezer and place in the center of the preheated over. Bake until the strawberries are softened and the crust is golden brown, about 30 minutes. Remove from the oven and allow to cool on the baking sheet for a few minutes. Transfer the galettes to a wire rack to cool completely before serving.
Notes

Balsamic vinegar has a delicate sweetness that brings out the flavor of the strawberries. You can use brown if you don’t have white balsamic.
If you have never rolled out gluten-free pastry crust, watch the how-to video before starting.

Love,
Me

P.S. Tomorrow, we make ‘Nilla Wafers with Cup 4 Cup Gluten-Free Flour. Get all up in that.

P.P.S. Like the blog? You’ll love My Cookbook. Thank you so much for your support. It means the world to me. For real.

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  • Bethany

    I’m already totally in love with the pastry crust…but allergic to strawberries :-( would raspberries and/or rhubarb produce the same magical dessert? We made tarts with jam and left over bits of crust from a quiche this weekend and they lasted about 45 seconds!

    • Hi, Bethany,
      Of course! definitely use another fruit. Other berries that are relatively soft and mostly sweet (raspberries, blueberries) will behave in much the same way as the strawberries. Rhubarb, a personal favorite of mine, is much less sweet so you’d need to add more sugar. And since rhubarb is fibrous, you might want to actually cook it down a bit before using it. Otherwise, you might overbake the crust while trying to soften the rhubarb. Even just blanching the chopped rhubarb in boiling water for 1 minute would help.
      xoxo Nicole

  • Beautiful! Your crust looks amazing. Strawberries will be here in Oregon soon. I can’t wait!

    • I love this early point in strawberry season, when they’re really red and fresh but it’s not so hot that they spoil right away. Enjoy ’em, Gina.
      xoxo Nicole

  • Anonymous

    This will be an awesome Mother’s Day treat! Thanks Nicole for all you do to make our gluten free life more enjoyable!

    • Good point, Anon. I hadn’t thought of that. :)
      xoxo Nicole

  • Oh, now this is my kind of dessert ;) :) :) LOVE IT :) :) Love and hugs from the ocean shores of California, Heather :) :) :)

  • Leigh

    Hi Nicole
    This is a general comment. THANK YOU!!!!! I really love your cookbook and just joined your blog. My son was recently diagnosed with celiac and I love baking. Our whole house went gluten free and nothing I made was good until I found your cookbook – you are a lifesaver. I dreaded cooking. I have not tried better batter yet (live I have rural area right now), but look forward to soon. Thanks so much for a great cookbook and making baking fun and edible again!
    Thank You!!

    • Hi, Leigh,
      Hooray! You rediscovered your love of baking. And thank you so much for buying the cookbook. :) So glad it’s been useful. I don’t have Better Batter sold anywhere that close to me, but even if I did I wouldn’t buy it there most likely. I order it online on their site, since that’s by far the best price. But it sounds like you’ve found something else that works for you, so for now just keep on keepin’ on!
      xoxo Nicole

  • Patricia

    Hey Nicole,

    How important is it to put the galettes in the freezer right before baking? My baking sheets are to big for the freezer and I think transferring it somewhere else would just make a mess – right?!

    I’ve received your cookbook this week together with some Better Batter and I can’t wait to complete my first project. I do have baking experience – just not the gluten-free kind. Still very exciting!

    XO

    • Hi, Patricia,
      It is pretty important to chill the tart before baking it. I would suggest placing the tart on a sheet of parchment paper, and then placing that on whatever flat surface you have that might fit in your freezer (even a plate). Then transfer the parchment back to the baking sheet before baking.
      Sounds like you’re all set to start working. Enjoy (and thanks for picking up a copy of my cookbook!).
      xoxo Nicole

  • Patricia

    I was a good girl and I followed all the instructions to the t :-) And the result looks amazing and I’ll have one for breakfast! Good night!

  • ann

    This looked divine and I have made this type of dessert before, so I was anxious to try your recipe with the strawberries. Unfortunately it was pretty much a disaster. The strawberries which were wonderfully sweet to start with became tart after cooking. My husband asked if I had put any sugar in it at all! The only thing I did differently was to make one large one rather than four smaller ones. The combo of sugar, cornstarch and salt ended up oozing out all over the oven which was probably my fault for using a flat stone with no sides, but had I used one with sides it would have made the bottom very soggy. Maybe you could make some suggestions so this doesn’t happen to anyone else.

    • Hi, Ann,
      So sorry it turned out that way for you. That must have been frustrating. I hope the next time you try the recipe it goes much better because it is a tested recipe and will work if prepared as written. If you would like to tell me in detail what you used for ingredients and how you prepared each step, I’m happy to review it to see where you differed from the original recipe as written. There are so very many variables in baking that I can’t possibly just throw out suggestions. Let me know, and again, so sorry it didn’t work for you.
      Nicole

      • ann

        Thanks Nicole. I made the simple syrup as written. Sliced the strawberries and put the tablespoon of white balsamic and stirred to coat. Then followed step 3 exactly as stated and set aside. Rolled out pastry into one large circle, mounded strawberries coated with the sugar, salt and cornstarch combo in the center of the dough leaving about an inch or a little more and pulled them toward the center. Brushed the pastry with the sugar syrup and put in freezer for ten minutes. Then put in oven and baked for 30 minutes. Hope that helps you see if I made some kind of major mistake. :)

        • Hi, Ann,
          My guess is that your problem has something to do with your pastry crust. I would look into that.
          Nicole

          • Anonymous

            Thanks, I’ll see if that caused the problem.

  • Patricia

    It turned out terrific! I chilled the individual tarts right before baking (I put them on parchment paper and a plate and off to the freezer they went). I like how the crust has just the right amount of sweetness (it will come in handy in so many recipes!) . Thank you again and I hope you had a fabulous Sunday!! XO

    • I’m so glad it worked out for you, Patricia. Well done!
      xoxo Nicole

  • ann

    Good morning Nicole. I did want to write and tell you that I do love your blog and have learned so much about baking gluten free…..and I love your humor! So sorry if I seemed like sour grapes (or strawberries as the case may be-lol) when I wrote last night. I was a bit frustrated as you could tell. Keep up the great creativity and I’m looking forward to the new cookbook!

  • Pingback: D.I.Y. All-Purpose Gluten-Free Flour: Mock Cup4Cup — Gluten-Free on a Shoestring()

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