Ingredients
Crust
- 1 ½ cups all-purpose gluten-free flour blend (186g)
- 1 tablespoon cane sugar
- ½ teaspoon fine salt
- 1 stick (½ cup) unsalted butter, cold and cubed
- 1 egg
- 1 tablespoon cold water
Filling
- 1 cup diced rhubarb
- 1 cup sliced or diced fresh strawberries
- ¾ cup fresh blueberries
- ¼ cup cane sugar
- 2 tablespoons all-purpose gluten-free flour blend or 1 tablespoon arrowroot starch
- 1 tablespoon lemon juice
- ¼ teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
Topping
- 1 egg (for egg wash)
- 1-2 teaspoons cane sugar (for sprinkling)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a rimless baking pan with parchment paper. This setup helps with easy rolling and baking of the dough.
- Make the Pie Dough: In a large bowl, combine the gluten-free flour blend, cane sugar, and salt. Add the cold, cubed butter, egg, and cold water. Using a pastry blender, cut the butter into the dry ingredients until the mixture reaches a crumbly texture with pea-sized pieces. Gather and knead the mixture gently with your hands into a smooth dough ball. Cover with plastic wrap and chill in the refrigerator for 10-15 minutes to firm up.
- Prepare the Filling: While the dough chills, mix together the diced rhubarb, strawberries, blueberries, cane sugar, gluten-free flour or arrowroot starch, lemon juice, ground cinnamon, and vanilla extract in a small bowl. Set aside.
- Roll Out the Dough: On the parchment-lined baking pan, place the chilled dough in the center. Roll it out evenly into a ¼-inch thick circular shape. Lightly dust with flour if the dough sticks to the rolling pin.
- Assemble the Galette: Spoon the prepared fruit filling onto the center of the rolled dough, leaving a 2-3 inch border all around. The filling will seem plentiful but will cook down during baking.
- Fold the Edges: Gently fold the exposed edges of the dough up over the filling, partially enclosing the fruit while leaving the center exposed. Use the parchment paper to help lift and fold the dough edges evenly around the filling.
- Apply Egg Wash and Sugar: Whisk the egg for the egg wash in a small bowl. Brush the entire exposed dough edge generously with the egg wash using a pastry brush. Sprinkle with 1-2 teaspoons of cane sugar to create a beautiful, glossy crust.
- Bake the Galette: Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the fruit filling is bubbly and cooked through.
- Cool and Serve: Remove the galette from the oven and let it cool on the baking pan for 30 minutes to set before slicing into 8 even pieces for serving.
Notes
- Use a gluten-free flour blend that includes xanthan gum for best crust texture.
- The filling thickens as the gluten-free flour or arrowroot starch cooks, preventing sogginess.
- Chilling the dough before rolling helps prevent cracking and makes it easier to fold.
- You can substitute cane sugar for granulated sugar if preferred.
- For a dairy-free option, substitute butter with a vegan butter alternative.
- Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
