Strawberry Blueberry Galette with Rhubarb
Ingredients
Crust
-
1 ½
cups
all-purpose gluten-free flour blend
-
1
tablespoon
cane sugar
-
½
teaspoon
fine salt
-
½
cup
unsalted butter, cold and cubed
-
1
large
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
-
1
tablespoon
lemon juice
-
¼
teaspoon
ground cinnamon
-
1
teaspoon
pure vanilla extract
Brushing Glaze
-
1
large
egg
-
1–2
teaspoons
cane sugar
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- In a bowl, mix the gluten-free flour blend, sugar, and salt for the crust. Add cold butter, egg, and water, and blend until crumbly.
- Form the dough into a ball, cover with plastic wrap, and chill in the fridge for 10-15 minutes.
- Combine all filling ingredients in a small bowl and set aside.
- Roll out the chilled dough on the parchment paper to a circular shape about ¼-inch thick.
- Place the filling in the center of the dough, leaving 2-3 inches of dough around the edges.
- Fold the edges of the dough over the filling, lifting the parchment paper to assist.
- Make an egg wash by whisking the egg and brush it over the dough, then sprinkle with cane sugar.
- Bake for 40-45 minutes until the crust is golden brown and the filling is bubbling.
- Let cool for 30 minutes before slicing into 8 pieces.
Nutrition Facts (estimated)
Servings
8 slices
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
4g
Sodium
150mg
Cholesterol
50mg
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