August 5, 2016
Galettes—freeform French tarts—might be the least stressful thing you can bake. The basic recipe can be adapted for any fruit, and there’s no need to slave over the presentation. In fact, a slightly imperfect appearance is kind of the point. For your first attempt, make these miniature versions filled with strawberries—they’re easier than pie, and just so happen to be gluten-free.
Yield: 4 mini galettes
Active Time: 20 minutes
Total Time: 2 hours
For the gluten-free pie crust:
1 1/2 cups almond flour
1/2 cup tapioca flour
1 tablespoon coconut sugar
1/4 teaspoon sea salt
6 tablespoons cold butter, cubed
2 large eggs, divided
For the strawberry filling:
2 cups strawberries, halved or quartered
Zest of 1 lemon
Small pinch of sea salt
2 tablespoons honey
1 tablespoon arrowroot starch
1 teaspoon orange blossom water (optional)
1/4 cup almond flour
Make the pie crust
Combine almond flour, tapioca flour, coconut sugar, and salt in a large bowl. Working quickly, blend in cold butter with a pastry blender or 2 butter knives until the texture resembles coarse crumbs. Add in 1 egg and mix until the dough comes together. Divide dough into 4 even balls, cover in plastic wrap, and refrigerate at least 1 hour.
When ready to use, preheat oven to 400 degrees.
Make the filling
Toss together strawberries, lemon zest, salt, honey, arrowroot starch, and orange blossom water, if using, in a large bowl.
Assemble the galettes
On a lightly floured surface, roll out each ball of dough into a circle about 1/4-inch thick. Sprinkle about 1 tablespoon of almond flour in the center of each galette and place strawberries on top, leaving 1 inch of room on all sides. Fold the sides of the dough in towards the center and tuck them over each other around the fruit, pleating as you go. Tuck in any extra fruit and spoon juices over the top. Beat remaining egg in a small bowl and brush the top sides of the dough with it.
Bake and serve
Slide galettes onto a parchment-lined baking tray and bake in oven 20 to 30 minutes, until crust turns golden-brown and fruit starts to bubble.
Photo credit: Paul Delmont
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