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.

Gluten Free Galette | Strawberry Filling

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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.

Thanks for stopping by!

Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!