Gluten-Free, Dairy-Free Strawberry Galette (Edit recipe)

This easy and delicious galette is a great dessert to make for family or friends in the summer time. Serve it with your favorite non-dairy ice cream, and everyone will be asking for seconds! This recipe only uses half of the pie crust recipe, so save the other half to make a pie, hand pies, or even pop-tarts!

4 hours

45 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	277
Fat:	15 g
Carbohydrates:	32 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	163 mg
Fiber:	0 g
Sugars:	14 g
Calculated per serving.

by Primal Palate

Serves: 8

Ingredients

360 gram Primal Palate Gluten-free All-Purpose Flour, 3 cups spooned and leveled
1/2 tsp Xanthan Gum, in addition to what is in the blend
1/2 tsp Himalayan Pink Salt, fine salt
1/2 tsp Baking Powder
2 Tbsp Granulated White Sugar
12 Tbsp Miyoko's Plant Milk Butter (Unsalted), 3/4 cup, cubed, fridge cold, then placed in the freezer for 5 minutes.
1 whole Egg, 1 large egg
1 tsp Apple Cider Vinegar
8 Tbsp Water, ice water

Galette filling

1/2 cup Strawberry Fruit Spread, strawberry jam
6 whole Strawberries, thinly sliced
1 whole Egg, whisked
1 Tbsp Water
2 Tbsp Granulated White Sugar

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add the flour, xanthan gum, fine Himalayan pink salt, and baking powder to a food processor. Pulse to combine.
Add half of the cubbed plant-based butter to the food processor and pulse to break up the butter and coat it in the flour.
Add the remaining plant-based butter, and pulse again until you have a crumbly dough, with small chunks of butter coated in flour.
Pour the dough into a medium size mixing bowl.
Whisk the egg and apple cider vinegar together, and pour it into the mixing bowl over the dough.
Mix the egg and vinegar into the dough with your hands. At this point the dough will start to form a ball, but will still be crumbly.
Add in the 8 tablespoons of ice water to the dough, and mix again with your hands until all of the water has absorbed.
Separate the dough into two portions, and wrap each portion in plastic wrap, flattening them slightly into a round disk.
Place the dough into the fridge to chill for 1-2 hours.
When you are ready to bake your galette, take one of the portions of pie dough out of the fridge.
Preheat your oven to bake at 375 degrees.
Line your work surface with parchment paper, and dust it with a little All-Purpose Gluten-Free flour, or arrowroot flour.
Place the dough onto the sheet of parchment, and dust the top with more arrowroot flour.
Place another sheet of parchment on top of the dough, and start to roll it out with a rolling pin.
This dough may break a little as you start working with it, but once you have it rolled out, it will be very easy to work with as desired.
I just press any spots back together that crack or separate as I'm rolling it out, and go along the edges and press any cracks together so that it is nice and smooth in all areas around the edge as I'm rolling it out. Once you have reached this point, you can remove the top layer of parchment, and it should be very easy to just use the rolling pin directly on the dough.
Roll the pie dough to about 1/4 inch thick, and shaped in a circle. It can be slightly irregular.
Spread the strawberry jam into a thin layer over the pie crust using an offset spatula. I leave about an inch around the edge without jam for the crust to fold in.
Top the jam with your sliced strawberries, and then fold the outer edge in to form a crust.
Whisk your egg and 1 tablespoon of water together, and brush the crust with the egg wash.
Sprinkle the crust with granulated sugar.
Transfer the galette to a baking lined baking sheet. It should lift easily by lifting the parchment paper.
Bake the galette for 30 minutes at 375, and then turn the temperature up to 400 and bake for a remaining 15 minutes or until the crust is golden.
Allow the galette to cool for 30 minutes before slicing, so that the juice from the strawberries and the hot jam can set.