5 from 3 reviews

Strawberry Rhubarb Galettes in Flaky Gluten-Free Pastry

By Alanna Taylor-Tobin on Apr 27, 2016 (updated Apr 22, 2024) / 48 Comments Jump to Recipe

Strawberry rhubarb galettes sound fancy, but they're actually simpler to make than pie! Use my flaky gluten-free pie pastry for a treat everyone can enjoy.

This recipe makes 9 mini-galettes, or it can make one large galette (see this gluten-free peach galette recipe for the method) If you love rhubarb recipes, you're going to adore these delicious little galettes!

These strawberry rhubarb galettes can be made gluten-free with my oat flour pie crust, shown here in all its flaky glory!

I'm listening to Gregorian chants while I edit photos of these flaky little strawberry rhubarb galettes. Choral music often helps me focus, but today it seems especially fitting because biting into one of these sweet treats, especially when warm from the oven and smothered in drippy vanilla ice cream, is a religious experience.

Crisp crust shatters against tender fruit, and flavors emerge one after another: floral vanilla, tart rhubarb, sweet berries, earthy oat and millet flours, all forcing you to take another bite, then another, before you can stop yourself.

tray of Strawberry Rhubarb Rose Galettes {gluten-free} — Make mini galettes, shown here, or see my recipe for gluten-free plum galette to make one large galette.

Ingredients

I use my flaky gluten-free pie pastry for these galettes, which I developed for my gluten-free cookbook Alternative Baker. It uses a blend of gluten-free flours (sweet rice, oat, and millet) to build a smooth dough that's easy to work with.
- For grain-free galettes, use this almond and cassava flour pie dough. Or use my spelt flour pie crust for a gluten-full option.
Strawberries and rhubarb make up the bulk of the filling. Swap any berry you like such as raspberries, blueberries, or blackberries. But don't skip the rhubarb!
Sugar sweetens the filling and cornstarch thickens the juices from the fruit. Feel free to use maple sugar or coconut sugar for refined sugar-free.
Lemon zest and juice plus a little salt sharpen the flavors.
Vanilla bean (or extract) adds lovely floral notes.
Rosewater optionally adds a beautiful perfumed flavor if you're feeling adventurous!
Brushing the crust with beaten egg and sprinkling with coarse sugar makes a shiny, flaky crust.

How to Make Strawberry Rhubarb Galettes

This recipe makes 9 mini-galettes.

Rhubarb slices — Prep the rhubarb by trimming away any leaves, which are toxic, and slicing the stalks thinly on the diagonal.

box of strawberries — Cut the tops off the strawberries.

strawberry halves — And cut the strawberries in halves or quarters.

bowl of strawberries — Toss the fruit with sugar, cornstarch, lemon zest and juice, vanilla, and salt.

Strawberry Rhubarb Rose Galettes {gluten-free} on tray pre cooking — Cut rounds of gluten-free pie pastry into 6-inch rounds and fill with the fruit.

Strawberry Rhubarb Rose Galettes {gluten-free} pre cooking — Fold up the edges, pressing them to stay closed. Brush with beaten egg and sprinkle with sugar.

Strawberry Rhubarb Rose Galettes {gluten-free} on parchment — Bake until golden, bubbly, and crisp.

fork and Strawberry Rhubarb Rose Galettes {gluten-free} — Serve warm or at room temperature with ice cream if you wish.

Tips for Perfect Galettes

I've made three batches of these galettes in the last week, and along the way I've jotted down some extra tips and tricks to working with galettes:

Have a ruler handy to measure the dough rounds. If you roll them too thin, they won't have enough thickness to hold in the juices from the fruit. Too thick, and they'll be difficult to shape.
A 6" plate or bowl makes a handy template for trimming the dough into even rounds. Just place it, top down, on the dough round and use a pizza wheel to trim away the excess dough.
Wait until the last minute to add the sugar mixture to the fruit mixture. The sugar draws out the juices in the berries, and when you spoon the juicy fruit onto the galettes, it will want to run all over the place. So have everything else ready to go – egg wash, oven temp, chilled dough rounds, parchment-lined baking sheets – before you toss the fruit with the sugar.
Hold back some of the fruit to tuck into the galettes after you shape them.
Keep your dough cool, but not too cold. You want the butter to stay firm – it's the steam rising from distinct layers of butter that gives it flaky layers. But too cold, and the dough will crack when you fold it up around the fruit. Cracking means more room for all those glorious juices to run out onto the pan, where they will burn and cement the galette to the parchment paper, neither of which we want. So take care to let your dough rounds soften enough to become pliable, then work quickly to keep them cool.
When pleating round galettes like these, they'll look tidiest if the pleats all go in the same direction. But it's more important to work quickly to keep the butter in the dough cool.
Remove the galettes from the baking sheets onto a cooling rack as soon as they come out of the oven; any drippy juices that have caramelized on the pan will cause the parchment paper to stick as they cool, and that is super annoying.

rows of Strawberry Rhubarb Rose Galettes {gluten-free}

Galettes Without Regrets

As much as I love pie, galettes have a few advantages over a full-sized pie. First, they're smaller and more portable, easy to wrap up and take on a picnic or to a party. Secondly, they have a higher crust-to-fruit ratio for you crust lovers out there. And third, you don't have to wait as long for them to cool. Cut into a still-warm pie, and you'll find yourself swimming in fruit soup. But galettes cool within minutes meaning pie in your face sooner.

I brought three strawberry rhubarb galettes to our upstairs neighbors and their seven-year-old daughter, and within moments they sent the following: "Wow, that went fast. We had to restrain ourselves and save one for Mila's breakfast." Then Mila asked for the recipe.

With a scoop of ice cream melting over the top, a bite of these warm galettes is as transcendent as a thousand angels singing in a church with really amazing acoustics. (Or maybe that's just my Spotify station...)

Strawberry Rhubarb Rose Galettes {gluten-free} with forks

Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this strawberry rhubarb galette recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.

Strawberry Rhubarb Rose Galettes {gluten-free}

5 from 3 reviews

Strawberry Rhubarb Galettes in Flaky Gluten-Free Pastry

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Strawberry rhubarb galettes sound fancy, but they're actually simpler to make than pie! Use my flaky gluten-free pie pastry for a treat everyone can enjoy.

Alanna Taylor-Tobin

Prep Time: 15

Cook Time: 30

Chilling time: 1

Total: 45

Servings: 9 servings

Ingredients

Crust:

¼ cup plus 2 tablespoons ice water, more as needed (90 ml)
¼ cup plus 2 tablespoons well-shaken buttermilk (90 ml) (or more ice water)
¾ cup sweet white rice flour (110 g)
½ cup GF oat flour, plus extra for rolling the dough (55 g)
¼ cup plus 2 tablespoons millet flour (50 g)
¼ cup plus 2 tablespoons cornstarch (45 g)
3 tablespoons tapioca flour (25 g)
4 tablespoons finely ground white chia seed (25 g)
1 ½ tablespoons organic granulated sugar (20 g)
¾ teaspoons fine sea salt
12 tablespoons cold, unsalted butter, sliced 1⁄4" (6 mm) thick (170 g)

Filling:

¾ cup organic granulated sugar (150 g)
1 vanilla bean, split lengthwise and scraped (or 1 teaspoon vanilla extract, added with the lemon juice)
zest of 1 medium lemon
1 ½ tablespoons cornstarch (12 g)
big pinch fine sea salt
12 ounces rhubarb, trimmed, sliced ¼" thick on the diagonal (scant 3 cups) (340 g)
12 ounces strawberries, stemmed, halved or quartered (scant 3 cups) (340 g)
1 tablespoon lemon juice (15 ml)
1 egg, beaten well, for egg wash
coarse sugar such as demerara or turbinado, for sprinkling (or more organic granulated sugar)
vanilla ice cream, for serving

Instructions

Make the crust:

Combine the ice water and buttermilk in a measuring pitcher and chill until needed. In a large bowl, combine the sweet rice, oat, and millet flours with the cornstarch, tapioca flour, ground chia seed, sugar, and salt. Scatter the butter pieces over the top, and work in with a pastry blender or your fingertips until the mixture resembles gravel, with lots of butter chunks the size of peas and almonds.
Drizzle the buttermilk mixture into the flour mixture 1 tablespoon at a time, tossing the dough with a flexible silicone spatula to moisten evenly. Add just enough water for the dough to hold together when you give it a squeeze, and add it directly to the dry floury bits that like to hang out on the bottom of the bowl; you may not need all of the mixture, or you may need to add more ice water.
At this point you can do one of two things:
-Knead the dough in the bowl 10-20 times to bring it together.
-Dump the dough out onto the counter and fraisage by dragging portions of the dough across the counter with the heel of your hand (this makes for a flakier dough).
Either way, gather the dough up into a ball (a metal bench scraper helps if using the fraisage method) wrap it loosely in plastic wrap, and flatten it into a disk. Chill the dough 30 minutes.
Optionally, for extra flake, roll the dough out on a lightly floured surface, dusting on top and underneath the dough as you work to prevent sticking, until it is a scant 1/4" thick; the dimensions don't matter. Fold the dough into thirds like you're folding a letter, then fold again into thirds. The dough may crack, and this is ok. Wrap the dough and chill until cold, at least 30 minutes and up to 1 day.
On a lightly floured surface, press and roll the dough into a square, then cut the square in thirds both ways to make 9 squares. Roll each square into a circle 6" in diameter and 1/8" thick. Use a pizza wheel to trim the dough into an even round, and stack the rounds on a plate, dusted with a bit of flour to prevent sticking. Chill until cold, 30 minutes, or wrap and chill up to 1 day.
Position racks in the center and upper third of the oven and preheat to 425ºF. Line two large, rimmed baking sheets with parchment paper.

Make the filling:

Place the sugar in a medium bowl. Add the vanilla seeds and lemon zest and rub with your fingertips until the sugar is moistened. Whisk in the cornstarch and salt. In a large bowl, combine the prepared rhubarb and strawberries and toss with the lemon juice.
Lay the dough rounds on the prepared baking sheets and let stand for a few minutes to soften a bit. Have the egg wash and coarse sugar standing by. Working quickly so the fruit doesn't lose too much juice, toss the fruit mixture with the sugar mixture to coat. Divide the mixture among the dough rounds, mounding it in the center and leaving 1" on all sides; you may not need all the fruit at this point. Fold up the edge of each dough round around the fruit, leaving a 2" window in the center and pleating the dough as you go, and press down to flatten slightly. Tuck in some of the extra fruit, and spoon over any juices left in the bowl. Brush the edges of the dough with the egg wash and sprinkle with the sugar.
Bake the galettes until the dough is golden and crisp and the fruit is bubbling, rotating the pans top to bottom and front to back halfway through, 30-35 minutes total. While still hot, remove the galettes from the baking sheet to a cooling rack. Let cool to warm, then serve with whipped cream or ice cream, if you like.
The galettes are best the day of baking but extras will keep at room temperature for up to 1 day or refrigerated airtight for up to 3 days. Reheat before serving for best results.

Notes

Adapted from Sweeter Off the Vine: Fruit Desserts for Every Season, by Yossi Arefi.

If you have some, you can add 1 tablespoon rosewater along with the lemon for a beguiling flavor.

I use a 1 1/2 times batch of my flaky gluten-free pie dough to make 9 galettes. See the original post for step-by-step photos of the fraisage and turning process.

Feel free to use your favorite pie dough recipe in its place, or use 3/4 of this recipe if gluten isn't an issue. You'll need enough dough for 1 1/2, 9" single crust pies.

Nutritional values are based on one of nine servings.

Nutrition

Calories: 384kcalCarbohydrates: 51gProtein: 5gFat: 19gSaturated Fat: 10gCholesterol: 60mgSodium: 218mgPotassium: 251mgFiber: 4gSugar: 22gVitamin A: 550IUVitamin C: 26.2mgCalcium: 92mgIron: 1.2mg

Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

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Comments

5 from 3 votes (1 rating without comment)