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Strawberry Rhubarb Galette

A delightful gluten-free galette featuring a sweet and tart filling of strawberries and rhubarb, wrapped in a flaky, buttery crust. Perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Gluten-Free
Calories: 280
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 1/2 cups gluten-free all-purpose flour
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed Keep cold for flaky texture.
  • 4 to 5 tablespoons ice water Add one tablespoon at a time.
For the filling
  • 2 cups strawberries, hulled and sliced
  • 1 cup rhubarb, sliced
  • 1/4 cup sugar For fruit filling.
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1 egg for egg wash

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, whisk together the gluten-free flour, sugar, and salt.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Add ice water, one tablespoon at a time, mixing until the dough just comes together.
  5. Wrap this dough in plastic wrap and let it chill in the fridge for about 30 minutes.
  6. Meanwhile, combine the sliced strawberries, rhubarb, sugar, cornstarch, and vanilla in another bowl.
Assembly and Baking
  1. Roll out the chilled dough on a lightly floured surface to form a rough circle about 12 inches in diameter.
  2. Transfer the dough to a parchment-lined baking sheet.
  3. Spoon the fruit filling into the center of the dough, leaving a border around the edges.
  4. Fold the edges of the dough over the filling.
  5. Brush the exposed crust with beaten egg for a golden finish.
  6. Bake for about 45 minutes until the crust is golden.
  7. Let it cool before slicing.

Notes

Serve warm or at room temperature with a scoop of vanilla ice cream or whipped cream. Store leftovers in an airtight container for up to two days.