Gluten-Free Strawberry Rhubarb Galette

Ingrédients

• 1 cup almond flour, (finely ground)
• 1 cup tapioca flour
• 1/2 tsp salt
• 1/2 cup butter, (chilled)
• 1 large egg
• 1 tsp honey
• 1 egg (mixed with 1 tablespoon water)
• 1 tbsp turbinado sugar (or granulated sugar (optional))
• 2 1/2 cups fresh strawberries, (sliced)
• 1 cup rhubarb, fresh or frozen (thawed and drained) (chopped)
• 1 tsp orange zest
• 1 tbsp orange juice, (freshly squeezed)
• 1/3 cup sugar, (or 0-calorie sweetener. Increase to 1/2 cup if you like a sweeter dessert.)
• 2 tbsp cornstarch

Préparation

1. 1

   --- Gluten-Free Pastry ---

2. 2

   Combine almond flour, tapioca flour, salt and cubed butter in a food processor. Pulse until butter is in pea-sized pieces.

3. 3

   Add egg and honey and continue to pulse until dough comes together. Don't overprocess.

4. 4

   Chill: Turn dough out on to a piece of plastic wrap. Form into a disc 6 - 8 inches in diameter, wrap tightly and and refrigerate for 2 hours or overnight.

5. 5

   --- Strawberry Rhubarb Filling ---

6. 6

   Combine berries: Slice strawberries, chop rhubarb, toss with sweetener, orange zest and juice, vanilla and cornstarch.

7. 7

   --- Assembly ---

8. 8

   Roll dough: When ready to bake, remove pastry dough from the refrigerator and let stand at room temperature for a few minutes to soften slightly. Roll out dough on a sheet of parchment paper. Top with another sheet, if necessary, or a sheet of plastic wrap. Roll the dough into a round about 12 inches in diameter, working quickly. If the dough begins to tear or becomes a little sticky, return it to the refrigerator to chill for a few minutes.

9. 9

   Transfer: Carefully slide pastry and the bottom layer of parchment paper together on to a baking sheet.

10. 10

    Assemble: Mound the strawberry rhubarb filling into the center of the pastry round, leaving a 2 inch border. Using the parchment paper for support, fold the border up over the fruit, making (rough) pleats as you work around the circle. If it tears, pinch it back together with your fingers.

11. 11

    Brush: Make an egg wash by whisking the egg and water together. Brush on the pastry crust and sprinkle with sugar, if desired.

12. 12

    Bake at 350°F. for 30 - 35 minutes until the crust is a deep golden-brown and the fruit is bubbling.

13. 13

    Cool and serve: Remove from oven, let stand for a 5 to 10 minutes, then carefully slide the parchment with the galette on it to a rack or serving dish to cool completely. Slice and serve. Delicious on its own or with a scoop of ice cream or whipped cream!