Gluten Free Strawberry Rhubarb Galette

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

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.

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.

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.
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.
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.
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.
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.
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.

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.
2. Roll the dough into a rectangle. The size does not really matter but make sure it's about ½ - ¾ thick.
3. With a knife, slice the rolled-out gluten-free pie dough into 3rds. They should be about the same size.
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)
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.
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.

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.
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).
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.

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).
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.
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.

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.
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.

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.
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.
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.

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.

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).
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.
3. Top the Almond flour with some Strawberry Rhubarb Filling.

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.
5. Make sure to pinch down the corners so they stay in place while baking.
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.

How to bake Gluten Free Galettes

When ready to bake the gluten-free strawberry rhubarb galettes, preheat the oven to 400F.

1. 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.
2. 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.
3. 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.
4. 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.

FAQ - Gluten Free Rhubarb Strawberry Galette

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