Mini Gluten Free Strawberry Rhubarb Galettes
These delightful Mini Gluten-Free Strawberry Rhubarb Galettes offer a charming and rustic twist to a beloved classic. Combining the bright sweetness of California strawberries with the tart, earthy tones of fresh rhubarb, these galettes are a celebration of spring flavors. Encased in a tender, buttery gluten-free crust, these individual pastries make for an elegant yet simple dessert. Perfect for a garden party or a cozy brunch, each mini galette is a personal serving of joy, topped with a sprinkle of coarse sugar for a satisfying crunch.
Equipment
- 2 sheet pans
Ingredients
For the filling:
- 1 pint strawberries hulled and sliced
- 4-5 stalks of fresh rhubarb thinly sliced
- ¾ cup granulated sugar
- Zest from one lemon
- 1 tablespoon vanilla bean paste
- 1 teaspoon rose water
For the crust:
- ¾ cup plus 2 tablespoons tapioca flour, plus more for dusting
- ¾ cup cornstarch
- ¼ cup plus 2 tablespoons super fine brown rice flour
- ¼ cup sorghum flour
- 2 teaspoons granulated sugar
- ¼ teaspoon sea salt
- 1½ teaspoons xanthan gum
- 1 cup salted butter cold and diced (2 sticks or 16 tablespoons)
- 3 large eggs
For the egg wash
- 1 large egg beaten
- 2 tablespoons turbinado sugar for sprinkling
Instructions
- Make the crust. Add the tapioca, cornstarch, brown rice flour, sorghum flour, sugar, salt and xanthan gum to the bowl of a food processor fitted with the steel blade attachment and pulse to combine. Add the butter and pulse until the mixture resembles coarse crumbs.
- Add three of the eggs, one at a time, and pulse just until the mixture comes together.
- Turn out onto a work surface, dusted with rice flour and knead just until it comes together. Divide in half, pat each half into a disk, and wrap well with plastic. Refrigerate for 2 hours or up to 2 days.
- Divide the dough into 8 equal portions. It’s helpful to weigh them to ensure they are equal in size. Roll each portion into a rough 6” circle (we’re going for rustic so let those perfectionistic instincts go), covering the remaining crusts until ready to roll. You can keep rolled crusts in a stack, but lightly dust each crust so they don't stick together. Cover with plastic wrap until ready to fill.
- 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. In a medium bowl, combine the sugar with the lemon zest. Using your fingertips, rub the mixture together until the sugar becomes moist. Stir in the cornstarch and salt. Mix the prepared rhubarb and strawberries in a larger bowl, and gently toss them with the vanilla bean paste. Add the sugar to the fruit and toss to coat.
- Divide the filling between each dough round, leaving a 1” border around the edges. Crimp and tuck the edges of each dough round snugly around the fruit, leaving a cheeky 2-inch peep show of fruit in the center.
- Pleat the dough like you're folding a fancy napkin at a dinner party. But more rustic. Gently press down to make sure the edges are secure. Sneak in any shy fruit pieces that didn’t make it the first time, and lovingly drizzle any leftover juices from the bowl over them.
- Now, brush the edges of the dough with the beaten egg and top with a sprinkle of sugar—because everyone needs a little sparkle.
- Cook the galettes until the crust turns golden and crisp, and the fruit filling bubbles. Halfway through baking, rotate the pans from top to bottom and front to back, for a total of 30-35 minutes. While the galettes are still hot, transfer them from the baking sheet to a cooling rack.
- Serve with whipped cream or ice cream if desired.
Notes
Recipe adapted from Bojon Gourmet
Nutrition
Serving: 1galetteCalories: 472kcalCarbohydrates: 58gProtein: 4gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 146mgSodium: 307mgPotassium: 234mgFiber: 3gSugar: 27gVitamin A: 865IUVitamin C: 37mgCalcium: 53mgIron: 1mg
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