Gluten Free Galette | Strawberry Filling

5 from 7 votes

Prep Time : 20

Cook Time : 25

This buttery, crisp gluten free galette is filled with fresh sliced strawberries, brushed with some extra sweetness and baked to perfection!

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When fresh strawberries are in season, this rustic, simple gluten free galette with strawberry filling is the perfect way to let the berries shine. Make the entire tart ahead of time and freeze it raw, then pop it in the oven right before serving.

When fresh strawberries are in season, this rustic, simple gluten free strawberry galette is the perfect way to let them shine.

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

How to make this light and flaky gluten free galette

My favorite pie crust to use in this strawberry gluten free galette is our extra flaky gluten free pie crust, made with a bit of sour cream. Simply make the pie crust recipe as far ahead of time as you'd like, and wrap it in plastic wrap and store it in the refrigerator.

Once you find yourself with a pound of fresh, juicy, bright red strawberries and a few minutes to spare, wash, dry and hull the berries. Sliced thickly so they don't disappear as they bake in the oven, 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 white vinegar.

Roll out the pie crust, brush the bottom with honey then pile the strawberries in the center. Wrap the pie crust around about 1/4 of the filling, then brush again with honey, sprinkle with some coarse-grained sugar and bake.

Fresh strawberries are at their peak, so let's bake them into a beautiful gluten free galette.

Coat the gluten free galette crust with coarse sugar

The recipe instructions call for coating the pie crust with honey right before placing the strawberries on top, and then the edges after folding them over the filling. You may have to heat the honey briefly in the microwave (or on the stovetop) briefly to thin it out before brushing it with a pastry brush.

The purpose of brushing the crust with honey along the edges is to help it brown gently. The reason to brush the crust with honey before adding the strawberry filling is to help seal it so the crust becomes flaky and perfect in the oven, without ever getting soggy.

Any honey that drips over the sides and onto the parchment paper will likely burn in the oven, but it's absolutely fine. You can easily brush away any burnt bits before slicing and serving the tart.

How to make your own simple syrup for brushing

Instead of honey or Lyle's Golden Syrup for brushing, you can make your own simple syrup. It can be stored in a sealed container in the refrigerator for at least a week, if not more. And it's perfect for making cocktails.

To make the syrup, simply place 1 cup (200 g) of granulated sugar and 8 fluid ounces of lukewarm water in a medium-sized saucepan and whisk to combine well. Heat the mixture over medium heat, stirring constantly, until all of the sugar dissolves.

Continue to heat the mixture, stirring occasionally but watching closely, until it 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. You can store any leftovers in a sealed container in the refrigerator for about 10 days.

Gluten free galette: ingredients and substitution suggestions

Gluten free dairy free galette

The only dairy in this recipe is in the pie crust. If you'd like to make a pie crust without dairy, just follow the instructions in the linked gluten free pie crust recipe notes for making a dairy free pie crust.

Tapioca starch/flour

Tapioca starch (also called tapioca flour) is my favorite starch to add to the strawberry mixture, as it helps the liquid in the strawberries to gel slightly without ever becoming glue-like. You can also use cornstarch, though, or arrowroot. Even potato starch would work.

Strawberries

If you'd prefer to make this galette with a different fruit, I recommend trying it with another berry, like raspberries or even blueberries. Ripe stone fruits like peaches, nectaries or plums should also work well, but only if the flesh is soft enough that it's similar in texture to berries so it bakes about as quickly as berries do in the oven.

If you're using harder fruit with less moisture, like apples, try slicing the apples thinly so they bake at a similar rate to berries. Otherwise, the fruit may not be quite tender enough when the pastry crust is done baking.

If you think that your fruit seems very wet, try draining a little bit of the liquid before adding the starch, or try adding a bit more tapioca starch by the half-teaspoonful before filling the pastry and baking.

FAQs

Why is my gluten free galette soggy?

Was your fruit filling especially wet? That tends to happen when your fruit is somewhat overripe, the liquid can seep out of the pastry crust during baking. That can create a soggy crust by preventing the crust from crisping in the oven because there's too much moisture. Try adding more starch to absorb the excess moisture, or draining some of the liquid from the fruit before filling the pastry and baking.

Why didn't my galette crust brown in the oven?

Did you use one of my recommended flour blends to make the crust? If your all purpose gluten free flour blend is too high in starch, it can struggle to brown in the oven. You can try brushing the edges of the crust with an egg wash by beating an egg with 1 tablespoon of cream, milk, or water, and brushing it on with a pastry brush, to help it brown in the oven next time.

Is a galette the same thing as a pie?

A galette is like a rustic, open fruit pie. It's made with a pie crust you roll out into a round, then fold its edges over a fruit filling placed in the center.

Can I make this gluten free galette ahead of time?

You can assemble the entire galette raw and freeze it on the baking sheet before it's baked. Once it's completely firm, wrap it tightly in a freezer-safe wrap and return it to the freezer. Unwrap the galette and bake it right from frozen whenever you're ready. You may need to add a few minutes to the baking time, but don't defrost it first.

Can I bake the galette ahead of time and store it to serve later?

No, this gluten free galette is best when served within a couple of hours of baking it. To make it ahead of time, store it frozen as described above.

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Strawberry Gluten Free Galette

This buttery, crisp gluten free galette is filled with fresh sliced strawberries, brushed with some extra sweetness and baked to perfection!

Course: Pie

Cuisine: French

Prep Time: 20

Cook Time: 25

Yield: 2 8-inch galettes

Author: Nicole Hunn

Ingredients

2 recipes gluten free pie crust (Click through for pie crust recipe; see Recipe Notes))

For the galette

Honey or Lyle’s Golden Syrup warmed slightly, for brushing
2 pound fresh strawberries washed and hulled
1 teaspoon white balsamic vinegar (or other mild white vinegar)
3 tablespoons (27 g) tapioca starch/flour
¼ cup (50 g) granulated sugar
⅛ teaspoon kosher salt

Instructions

Preheat your oven to 375°F.
Line a large half sheet pan rimmed baking sheet with unbleached parchment paper and set it aside.
Prepare the raw pie crusts according to the recipe instructions.
Wrap each pie crust separately in plastic wrap and place in the refrigerator while you prepare the filling.

Prepare the filling.

Slice each hulled strawberry thickly in cross-section from top to bottom. Most of the slices should be able 1/4-inch thick, but some can be smaller.
Place the strawberry slices in a large bowl, add the vinegar and toss gently to combine.
Add the tapioa starch/flour, granulated 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.

Shape and fill the galette.

Remove the first pie crust from the refrigerator, and unwrap it.
Roll it according to the recipe instructions into a round about 10-inches in diameter, about 1/8-inch thick.
Transfer the pie crust to the prepared half sheet pan.
Brush the entire surface of the rolled out pie crust evenly with a thin layer of honey or syrup.
Leaving a clean 1 1/2-inch border all around, place half of the strawberry mixture in the center of the dough, piling the berries a bit toward the center.
Fold the dough toward the center, and over about one-quarter of the strawberry mixture in overlapping pleats where necessary.
Brush the sides and exposed strawberries with more honey or syrup, and press gently to help the crust adhere to itself and the filling.
Sprinkle the galette with the optional coarse sugar.
Repeat with the second pie crust and the remaining strawberry filling and honey or syrup. Place the second galette on the first baking sheet a couple of inches from the first one.

Bake the galettes.

Place the baking sheet in the preheated oven.
Bake until the strawberries are softened and the exposed pie crust is lightly golden brown all over, about 35 minutes.
Remove the baking sheet from the oven and allow the galettes to cool on the baking sheet until the filling is mostly set.
Slice and serve immediately.

Notes

About the pie crust recipe.

This recipe calls for 2 recipes of our gluten free pie crust recipe, for 2 10-inch pie crusts. There is enough filling for 2 galettes. If you'd prefer to make only one single galette, make only one pie crust and divide all of the filling ingredients in half, using only one pound of strawberries.