1 recipe gluten free pie crust
Honey or Lyle’s Golden Syrup (warmed slightly), for brushing
2 pounds fresh strawberries, washed and hulled
1 tablespoon white balsamic vinegar (or other mild white vinegar)
3 tablespoons (27 g) tapioca starch/flour
1/4 cup (50 g) granulated sugar
1/8 teaspoon kosher salt
Coarse sugar for sprinkling (optional)
Preheat your oven to 375°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside. Divide the pie crust recipe in half, wrap each piece tightly in plastic wrap and place the pieces in the refrigerator.
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.
Remove the first piece of pie crust from the refrigerator. 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 a large piece of parchment paper, and then to a rimmed baking sheet. 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 piece of pie crust and the remaining filling.
Place the baking sheets in the preheated oven. Bake until the strawberries are softened and the crust is lightly golden brown, about 35 minutes. Remove the galettes from the oven and allow them to cool on the baking sheet until the filling is mostly set. Slice and serve immediately.
Originally published on the blog in 2012. Photos, video, most text all new. Recipe simplified slightly.