The combination of sweet strawberries and tangy rhubarb is truly a springtime delight. It's the perfect filling for my Gluten-Free Galette Recipe, showcasing the essence of summer through its vibrant colors, tempting aroma, and irresistible flavors. What makes this gluten-free rustic tart special is its simplicity: a golden, flaky crust made with gluten-free galette dough envelops a luscious filling that perfectly balances sweetness and tartness. Get ready to savor every bite of this delightful gluten free treat.
- Recipe Ingredient Notes
- Tools needed to make Gluten Free Galette
- What is a Galette?
- Gluten Free Galette Dough
- How to make a flaky gluten free pie crust
- Strawberry Rhubarb Filling
- Rolling the Gluten Free Galette Dough
- How to fill and assemble a galette
- Video how to assemble Gluten Free Strawberry Rhubarb Galettes
- How to bake Gluten Free Galettes
- Serving and Storage
- Pro Tips for making Gluten Free Galette
- FAQ - Gluten Free Rhubarb Strawberry Galette
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- More Gluten Free Berrie Desserts to try
- 📖 Recipe
- 💬 Comments
Recipe Ingredient Notes
Gluten Free Flour: This recipe for Gluten-Free Strawberry Rhubarb Galettes can be made with any gluten-free flour blend found in the US. However, for the flakiest homemade gluten-free galette crust, the recommended choice is Cup4Cup flour blend. If you have access to Schaer Mix C Patisserie, that blend is a good alternative as it contains similar ingredients and starches. Just ensure that the flour blend you use includes xanthan gum for the best results.
Cream Cheese: Cream cheese (Block form, not spread in a tube) is the perfect addition to gluten-free galette crusts because it brings moisture, tenderness, and richness to the dough. Cream cheese contains 51% water and 37.7% fat. Its high water content creates a tender and flaky texture, while its creamy consistency adds richness and a subtle tangy flavor. I have not tested this dessert recipe with vegan or dairy-free ingredients.
Vinegar: Vinegar can help to reduce the toughness of pie crust. I use white vinegar but apple cider vinegar works as well.
Baking Powder: Just like my gluten free hand pie dough, this recipe contains Baking Powder. Baking powder contains a small amount of acid that can react with the butter in the crust. It creates small pockets of gas that can help make the crust more tender. It pretty much gives the crust a "little lift".
Rhubarb: When picking rhubarb for baking, go for stalks that are firm, crispy, and vibrant in color. Make sure they're free from blemishes and have a nice glossy look. You can find rhubarb in the produce section of your grocery store or at a local farmer's market. And hey, if you're really lucky, it might even be growing right in your own backyard.
Almond Flour: Almond flour placed on the bottoms of the galettes helps to soak up all the juices from the rhubarb and strawberries. A 50:50 combination of gluten-free flour and granulated sugar also works.
Tools needed to make Gluten Free Galette
There are a few kitchen tools you will need to successfully make Gluten Free Strawberry Rhubarb Galettes. Most of them are available on Amazon which I have linked but I think you most likely already have them in your kitchen.
Food Processor: I prefer making the dough in a food processor. While it is possible to make it by hand, I highly recommend using a food processor for its convenience. To make the dough by hand, work the butter and cream cheese quickly into the dry ingredients. Similar to making biscuits or scones. I advise against using a stand mixer. The dough can easily be overworked if the speed is too high or if it is mixed for too long. Additionally, mixing the dough in a stand mixer generates heat due to friction. This can cause the dough to warm up and become sticky, making it more challenging to handle.
Rolling Pin: To roll out the gluten-free galette dough I recommend using a rolling pin.
6" bowl or plate: I use a 6" bowl or plate to trace perfect circles on the dough. I don't recommend making the galettes smaller than 6" rounds since they can become tricky to handle and shape.
You will also need the following tools: a small saucepan, at least 2 sheet trays, a strainer, parchment paper, a large bowl, a pairing knife, a cutting board, and a pastry brush.
What is a Galette?
A rustic tart, also known as a galette, is a type of pastry that is characterized by its free-form, rustic appearance. It is made by rolling out a single sheet of pastry dough and placing the filling in the center. The edges of the dough are then folded up and pleated around the filling, creating a rough, exposed edge. This style of tart does not require a tart pan or any specific shaping, giving it a more informal and homemade aesthetic. Gluten-Free Rustic Tarts offers a versatile canvas for both sweet and savory fillings. Fill them with a delightful array of fruits, vegetables, cheese, or meat. Bake these tarts until the crust turns a golden brown and the filling reaches a delicious cooked perfection.
Gluten Free Galette Dough
For the ease of it, I prefer making my gluten free galette dough in a food processor. One can also make the dough by hand in a large mixing bowl by working the butter and cream cheese into the dry ingredients. I don't recommend using a stand mixer.
Step 1: In the food processor bowl, combine gluten-free flour (preferably Cup4Cup), granulated sugar, baking powder, and kosher salt. Add cold butter and cream cheese, sliced into tablespoon-sized pieces or walnut halves.
Step 2: Quickly pulse the ingredients 5-6 times. You want to see still big chunks as the butter and cream cheese will be further broken up once the milk and vinegar get added.
Step 3: Add the cold milk (or cold water) and vinegar and pulse an additional 3-4 times. The dough should NOT come together in the food processor. If it does, it is overmixed.
Step 4: Transfer the gluten-free galette dough to a large bowl. Use your hands to bring the dough together. Alternatively, you can do this on a clean kitchen counter, but I recommend using a bowl to keep the mess in one place.
Step 5: Once the dough has been gathered together, transfer it to a parchment-lined sheet tray and shape it into a rectangle. The exact size does not really matter at this point but make sure the dough is just about 1" tall. This will make rolling out a lot easier.
Step 6: Cover the gluten-free cream cheese pie dough with some plastic wrap or wrap it in a piece of parchment paper and refrigerate for 10-15 minutes.
How to make a flaky gluten free pie crust
There are several ways how to create a flaky gluten free pie crust. I showed you in detail how to do a tri-fold in my Gluten Free Handpie Recipe. Which you can totally do with this gluten-free galette dough recipe.
By stacking and flattening the dough, you not only enhance its flakiness but also ensure even moisture distribution, making it easier to roll out. Make sure to have some extra gluten free flour on hand to ensure the galette dough does not stick to the parchment paper or rolling pin.
Step 1: After allowing the dough to rest in the fridge for 10-15 minutes, transfer it onto a floured surface such as parchment paper or a clean kitchen counter. If the dough has been refrigerated for an extended period, let it sit for a few minutes to soften slightly. Otherwise, it will be challenging to roll out.
Step 2: Roll the dough into a rectangle. The size does not really matter but make sure it's about ½ - ¾ thick.
Step 3: With a knife, slice the rolled-out gluten-free pie dough into 3rds. They should be about the same size.
Step 4: Stack the dough slices on top of each other and gently press them together. Rotate the slab of dough 90 degrees so that the short side is facing you. With a rolling pin, roll out the dough again (about the same size it was previously making sure it's about ½ - ¾ inch thick)
Step 5: Repeat the slicing in 3rds and stacking them on top of each other. Press the dough together and with a rolling pin widen/lengthen the stack slightly. It should be around ¾ inch / 2 cm thick.
Step 6: Wrap the block of galette dough in plastic wrap or some parchment paper and refrigerate for 30 minutes. The dough can be refrigerated for up to 3 days or frozen for up to one month.
Strawberry Rhubarb Filling
While most galette recipe just combined all the ingredients for the Gluten Free Strawberry Rhubarb Galette Filling, I like to go the extra step and drain the juices from the marinated fruit and bring it to a quick simmer with a cornstarch slurry. This way the juices as more concentrated and will help the crust of the gluten-free galette nice and crispy.
Step 1: Wash the rhubarb stalks under cold water and dry them with a paper towel. Remove both ends and any leaves as they are toxic.
Step 2: Slice the Rhubarb stalks into 2.5-3" pieces and then slice them length-wise into about ¼-inch thick pieces. You may also just slice the Rhubarb into around ¼" wide round slices (kinda like cutting celery).
Step 3: To prepare the strawberries, wash them under cold water and pat them dry. Using a sharp knife, slice the strawberries into approximately ¼-inch thick, round slices, discarding the green tops.
Step 4: Place the rhubarb and strawberries in a bowl and toss with granulated sugar. If you like, add some lemon zest and the juice of half a lemon to the mixture. Allow the mixture to sit for approximately 30 minutes (in the meantime roll out the gluten free galette dough).
Step 5: After 30 minutes, strain the fruit and its juice by pouring it into a fine mesh strainer set over a saucepan. Set the drained fruit aside in a separate bowl.
Step 6: Place the saucepan with the juice over medium-high heat and slowly bring to a simmer. In a small bowl, whisk together cornstarch with a little of the fruit juice to create a slurry.
Step 7: Pour the slurry back into the saucepan and stir to combine. Add vanilla extract to the mixture. Bring back to a simmer, constantly stiring with a flexible spatula making sure the bottoms of the pan doesn't burn. The mixture should thicken up quickly.
Step 8: Remove the saucepan from the heat and pour the combined mixture over the strawberry rhubarb in the bowl. Stir until well combined. The filling for the Gluten Free Strawberry Rhubarb Galette is now ready to use.
Rolling the Gluten Free Galette Dough
Once the gluten free galette dough has chilled for at least 30 minutes, please remove it from the fridge and allow it to sit at room temperature for a few minutes. If it was chilled for an extended period of time, allow the dough to sit at room temperature for at least 10 minutes or it will be impossible to roll out. I like to roll out the galette dough while the strawberry rhubarb filling is macerating.
Step 1: Split the gluten free galette dough into half. This way it is easier to roll out. Start by rolling the first half into a rectangular shape. I aim for about 20" x 7" shape so I can cut out three 6" round disks. The dough should be around ⅛ inch (3-4 mm) thick.
Step 2: Using a 6" bowl or plate, cut 6" circles. Try to cut them as close together as possible to have as little scrap dough. Transfer the pie dough circles to a parchment-lined baking sheet. Set the dough scraps aside for now (we will reroll them with the dough scraps from the second half of the dough). If your kitchen is very warm or you work at a slower pace, place the pie dough rounds in the fridge while rolling out the second half of the dough.
Step 3: Once all the pie dough has been rolled out, gather the dough scraps and quickly knead it together and reroll. You should get another one to two 6" galette dough rounds from the dough scraps. I recommend only reroll the dough once or it will become tough.
Pro Tip: Transform your dough scraps into delectable treats by baking them on their own. Simply brush them with an egg wash and sprinkle some coarse sugar for added sweetness. Bake them at 375F until golden brown.
How to fill and assemble a galette
Once the gluten free galette dough has been rolled out and is ready to use, it's time assemble the gluten free strawberry rhubarb galettes. Make sure you have the strawberry rhubarb filling ready to go. If you refrigerated the dough circles allow them to sit at room temperature before filling. If they are too cold, they will break.
Step 1: Place the gluten free galette dough circle on a parchment lined sheet tray. If the dough seems to thick, it's okay to give it a quick roll with the rolling pin making sure it stays a circle. Don't roll it thinner than ⅛" inch (3-4 mm).
Step 2: Place a spoon full of the almond flour in the middle of the circle and spread it out a bit. Making sure to leave at least 1.5inch rim clear around the edges. The almond flour does not provide a lot of flavor BUT it will soak up the fruit juices and avoid a soggy bottom.
Step 3: Top the Almond flour with some Strawberry Rhubarb Filling.
Step 4: Gently fold the edges of the dough over the filling, pleating as you go along. This creates a rustic, free-form shape. By folding and pleating the dough, you give the galette its unique appearance and ensure that the filling stays contained during baking.
Step 5: Make sure to pinch down the corners so they stay in place while baking.
Step 6: Once all the gluten free strawberry thubarb galettes are filled, place them in the refridgerator and allow for them to chill while the oven preheats.
Video how to assemble Gluten Free Strawberry Rhubarb Galettes
How to bake Gluten Free Galettes
Step 1: When ready to bake the gluten-free strawberry rhubarb galettes, preheat the oven to 425F.
Step 2: In a small bowl whisk the egg with a little milk (non-dairy is okay) or water to create an egg wash. Arrange 4 of the gluten-free strawberry rhubarb galettes on a parchment-lined sheet tray. Brush the pastry dough with the egg wash and sprinkle with a generous amount of coarse sugar.
Step 3: Bake the gluten free galettes at 400F for 15 minutes before reducing the temperature to 375F. Bake them for 10-15 minutes until the crust is golden brown and the fruit filling is bubbling.
Step 4: Remove them from the oven and let them cool on the sheet tray for 10 minutes before transferring them to a cooling rack to cool completely or serve.
Step 5: Repeat with the remaining gluten free galettes. You may refrigerate them for up to 12 hrs (overnight) but I don't recommend storing the assembled rustic tarts for an extended period of time.
Serving and Storage
Serve the berry galette warm or at room temperature, depending on your preference.
Accompany the galette with a dollop of whipped cream or a scoop of vanilla ice cream for a touch of indulgence. A still warm galette with a generous scoop of vanilla ice cream is a personal favorite for sure.
Gluten free strawberry rhubarb galettes taste the best the day they have been baked. Because who doesn't love freshly baked pie? If you happen to have leftovers, store them in an airtight container at room temperature for 1-3 days.
I don't recommend freezing the baked or even unbaked assembled galettes. But, the dough circles can be frozen and can be stored in the freezer up to one month. When ready to use them allow them to thaw at room temperature or in the fridge.
Pro Tips for making Gluten Free Galette
Keep your ingredients and equipment cold: For a flaky and tender crust, make sure your butter, milk (or water), and cream cheese are cold. Chill the gluten free dough in the refrigerator before rolling it out.
Don't overwork the dough: Mix the ingredients until just combined and avoid excessive kneading.
Leave a border for folding: When filling on the rolled-out dough, leave a border of about 1.5-2 inches around the edges. This allows room for folding and creating the signature rustic appearance.
Brush the crust with egg wash: Before baking, brush the exposed edges of the crust with an egg wash (a beaten egg) to give it a golden and glossy finish.
Adjust sweetness according to fruit: Taste the fruit you're using for the filling and adjust the amount of sugar accordingly. Sweeter fruits may require less added sugar, while tart fruits might need a bit more sweetness.
Use Almond Flour: To prevent a soggy crust, place a generous spoon of almond flour in the middle of the dough circle. The almond flour does not provide a lot of flavor BUT it will soak up the fruit juices and avoid a soggy bottom.
Mix up the berries: If you aren't a rhubarb fan, substitute it with blueberries or raspberries.
Let it cool slightly before serving: Allow the galette to cool for a few minutes after baking. This allows the filling to set, making it easier to slice and serve without falling apart.
Enjoy it fresh: Gluten Free Galettes are best enjoyed on the day they are made when the crust is at its flakiest. However, you can store leftovers in an airtight container at room temperature for a day or two.
FAQ - Gluten Free Rhubarb Strawberry Galette
Cream cheese contains 51% water and 37.7% fat. Its high water content creates a tender and flaky texture. Its creamy consistency adds richness and a subtle tangy flavor
To prevent a soggy crust, place a generous spoon of almond flour to coat the middle of the dough circle. The almond flour does not provide a lot of flavor BUT it will soak up the fruit juices and avoid a soggy bottom.
Rhubarb is available at Farmer's Markets, Organic Grocery Stores (like Whole Foods or Fresh Thymes), and often also at grocery stores like Mariano's. In Austria Rhubarb is only available until June 24th, but it seems to be available longer into summer in the US. Rhubarb grows more vigorously in warmer weather and therefore produces more oxalic acid. which can be harmful to health when present in high concentrations.
Yes, galettes are typically served warm or at room temperature. The warm temperature enhances the flavors and textures of the galette. Making it even more enjoyable. However, personal preferences may vary, and some people may prefer to enjoy a galette at room temperature.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. Measuring cups are very inaccurate and can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
More Gluten Free Berrie Desserts to try
Gluten Free Galette Dough
- 385 grams gluten free multi purpose flour (preferably Cup4Cup)
- ½ teaspoon kosher salt
- ¼ teaspoon baking powder
- 10 grams granulated sugar
- 225 grams unsalted butter, cold
- 170 grams cream cheese, full fat, cold
- 40 grams milk, cold (can be replaced with cold water)
- 15 grams vinegar (white or vinegar)
- additional flour for rolling
Strawberry Rhubarb Filling
- 350 grams strawberries
- 3-4 stalks (around 250 grams) Rhubarb
- 80grams granulated sugar
- 10 grams cornstarch
- 1 teaspoon vanilla extract
Assembly and Baking
- 80g almond flour
- 1 egg, for egg wash
- splash of milk for egg wash
- coarse sugar
Gluten Free Galette Dough
To simplify the process, I prefer using a food processor to make my gluten-free galette dough. Alternatively, you can make the dough by hand in a large mixing bowl, working the butter and cream cheese into the dry ingredients. I do not recommend using a stand mixer.
- In the food processor bowl, combine gluten-free flour (preferably Cup4Cup), granulated sugar, baking powder, and kosher salt. Add cold butter and cream cheese, sliced into tablespoon-sized pieces or walnut halves.
- Pulse the ingredients in the food processor 5-6 times, leaving some larger chunks as the butter and cream cheese will be further broken up later with the addition of milk and vinegar.
- Add the cold milk (or cold water) and vinegar, pulsing an additional 3-4 times. The dough should not come together in the food processor to avoid overmixing.
- Transfer the gluten-free galette dough to a large bowl. Use your hands to bring the dough together. Alternatively, you can do this on a clean kitchen counter, but I suggest using a bowl to contain the mess.
- Once the dough is gathered together, transfer it to a parchment-lined sheet tray and shape it into a rectangle. The exact size is not crucial at this stage, but ensure the dough is approximately 1 inch tall for easier rolling.
- Cover the gluten-free cream cheese pie dough with plastic wrap or wrap it in parchment paper and refrigerate for 10-15 minutes.
- Once the dough has rested in the refrigerator for 10-15 minutes, transfer it to a floured surface, such as parchment paper or a clean kitchen counter. If the dough has been refrigerated for a longer period, allow it to soften for a few minutes before rolling, as it will be difficult to work with if too firm.
- Roll the dough into a rectangle of approximately ½ to ¾ inch thickness. The exact size is not critical.
- Using a knife, divide the rolled-out gluten-free pie dough into thirds, ensuring they are similar in size.
- Stack the slices of dough on top of each other and gently press them together. Rotate the dough slab 90 degrees, so the shorter side faces you. With a rolling pin, roll out the dough again to approximately the same size as before, maintaining a thickness of about ½ to ¾ inch.
- Repeat the process of slicing the dough into thirds and stacking them. Press the dough together and use the rolling pin to slightly widen or lengthen the stack. Aim for a thickness of around ¾ inch or 2 cm.
- Wrap the block of galette dough in plastic wrap or parchment paper and refrigerate it for 30 minutes. The dough can be refrigerated for up to 3 days or frozen for up to one month.
Strawberry Rhubarb Filling
- Wash and dry the rhubarb stalks, removing both ends and any leaves due to their toxicity.
- Slice the rhubarb stalks into 2.5-3" pieces and then cut them lengthwise into approximately ¼-inch thick pieces. Alternatively, you can slice the rhubarb into round slices about ¼" wide, similar to celery.
- Wash and dry the strawberries. Slice them into round slices, around ¼-inch thick, discarding the green tops.
- Combine the rhubarb and strawberries in a bowl. Add granulated sugar, and optionally, lemon zest and the juice of half a lemon. Allow the mixture to sit for about 30 minutes while you roll out the gluten-free galette dough.
- After 30 minutes, strain the fruit and its juice by pouring it into a fine mesh strainer placed over a saucepan. Set the drained fruit aside in a separate bowl.
- Heat the saucepan with the juice over medium-high heat until it simmers. In a small bowl, whisk together cornstarch with some of the fruit juice to create a slurry.
- Pour the slurry back into the saucepan, add vanilla extract, and continue stirring over medium heat until the mixture thickens. Be careful not to burn the bottom of the pan.
- Remove the saucepan from heat and pour the thickened mixture over the strawberry rhubarb in the bowl. Stir until well combined. The filling for the gluten-free Strawberry Rhubarb Galette is now ready to use.
Rolling the Gluten Free Galette Dough
Once the gluten-free galette dough has chilled for 30 minutes, remove it from the fridge and let it sit at room temperature for a few minutes. If it was chilled for an extended period, allow it to sit for at least 10 minutes to make rolling easier. I prefer rolling out the dough while the strawberry rhubarb filling is macerating.
- Divide the gluten-free galette dough in half for easier rolling. Roll out the first half into a rectangular shape, aiming for approximately 20" x 7" to cut three 6" round disks. The dough should be about ⅛ inch (3-4 mm) thick.
- Using a 6" bowl or plate, cut out 6" circles from the dough. Place the pie dough circles on a parchment-lined baking sheet, minimizing waste. Set aside the dough scraps for now, as they will be combined with the scraps from the second half of the dough. If your kitchen is warm or you work slowly, refrigerate the pie dough rounds while rolling out the second half of the dough.
- Once all the pie dough is rolled out, quickly knead together and reroll the dough scraps. You should obtain an additional one to two 6" galette dough rounds from the scraps. It's best to only reroll the dough once to prevent it from becoming tough.
How to fill and assemble a Galette
Once the gluten-free galette dough is rolled out and ready, it's time to assemble the gluten-free strawberry rhubarb galettes. Ensure that the strawberry rhubarb filling is prepared. If you refrigerated the dough circles, let them sit at room temperature before filling to prevent breaking.
- Place a gluten-free galette dough circle on a parchment-lined baking sheet. If the dough seems too thick, you can lightly roll it with a rolling pin while maintaining a circular shape. Do not roll it thinner than ⅛ inch (3-4 mm).
- Spread a spoonful of almond flour in the center of the circle, leaving at least a 1.5-inch clear rim around the edges. The almond flour will absorb fruit juices and prevent a soggy bottom, although it doesn't contribute much flavor.
- Add the strawberry rhubarb filling on top of the almond flour.
- Gently fold the edges of the dough over the filling, pleating as you go to create a rustic, free-form shape. Pleating the dough helps contain the filling during baking and gives the galette its unique appearance.
- Pinch down the corners of the dough to secure them in place while baking.
- Once all the gluten-free strawberry rhubarb galettes are filled, refrigerate them while preheating the oven.
How to bake Gluten Free Galettes
- Preheat the oven to 425°F.
- In a small bowl, whisk an egg with a little milk (non-dairy is fine) or water to make an egg wash. Place four of the gluten-free strawberry rhubarb galettes on a parchment-lined baking sheet. Brush the pastry dough with the egg wash and generously sprinkle coarse sugar on top.
- Bake the galettes at 400°F for 15 minutes, then lower the temperature to 375°F without opening the oven door. Continue baking for an additional 10-15 minutes until the crust turns golden brown and the fruit filling is bubbling.
- Remove the galettes from the oven and let them cool on the baking sheet for 10 minutes before transferring them to a cooling rack to cool completely or serve.
- Repeat the process with the remaining gluten-free galettes. You can refrigerate them for up to 12 hours (overnight), but I don't recommend storing the assembled galettes for an extended period.
Find detailed instructions and photos how to make this gluten free galette recipe in the blog post
Gluten Free Flour: The only pre-mixed gluten-free flour blend though that generates the flakiest homemade gluten free pie crust is Cup4Cup
Storage: Gluten Free Galettes are the best when enjoyed the same day they have been baked. Store any leftover in an airtight container at room temperature 1-3 days.
Fruit for Filling: It is very difficult to give an exact amount of fruit needed for the Strawberry Rhubarb Filling. The amounts listed made enough filling for seven gluten free rhubarb strawberry galettes.
Amount Per Serving: Calories: 500
Calories are a guestimate and randomly generated.