Gluten-Free Berry Galette
This beautiful, rustic gluten free tart is easy to make, stunning to behold, and delicious to eat. From the kitchen of one of our favorite gluten-free bakeries, Flour Craft Bakery in Marin County, it comes with a recipe for a sweet dessert tart crust, which you can and should use for all your dessert tarts.
Gluten-Free Berry Galette
This loose and easy dessert is easy to modify. Add some sliced rhubarb for a delicious play on sweet and sour or use any combination of in-season fruit.
- 1 recipe Sweet Pastry Crust Dough chilled (see below)
- 1 pint strawberries sliced
- ½ pint blackberries
- 1/4 cup sugar
- 1 ½ teaspoon vanilla paste or gluten-free vanilla extract
- 1 tablespoon cream optional
- 1 tablespoon crystal AA sugar (optional)
Preheat the oven to 350°F. Place the pastry crust dough between two pieces of plastic wrap and roll it out to an 11-inch disk, about 1/4 inch thick. Remove the top piece of plastic wrap. Lift dough on the remaining piece of wrap and invert it onto the center of a parchment paper-lined baking sheet. Peel off and discard the remaining piece of wrap.
Toss together the strawberries, blackberries, ¼ cup sugar, and vanilla and let macerate for 15 minutes. Strain the fruit of excess juice.
Place the fruit in the center of the tart. Fold the dough edges over toward the center of the tart, overlapping a bit of the fruit. If desired, brush the edges with cream and sprinkle with crystal sugar. Bake immediately for 15 minutes, rotate and bake for another 5 to 10 minutes, until the edges are golden and the fruit juices start to run. Cool slightly, remove from the parchment paper, and finish cooling on a rack. Serve at room temperature.
Sweet Pastry Crust
- 1 ¼ cup (6.9 ounces) brown rice flour plus more for sprinkling
- ½ cup (2 ¼ ounces) millet flour
- ¼ cup (1.18 ounces) tapioca flour
- ½ cup (1 ¾ ounces) sugar
- ½ teaspoon kosher salt
- ½ teaspoon xanthan gum
- ¼ pound (4 ounces or 1 stick) unsalted butter cold and cubed
- 1 egg
In a standing mixer or by hand in a large bowl, mix the dry ingredients together until combined. Add the butter and mix until the size of peas. Add the egg and mix until the mixture resembles coarse meal. Add ¼ cup very cold water and mix until dough comes together. Chill for 10 minutes before rolling out for easier handling.
Hi! I haven’t made this yet but wonder if anyone has tried to veganize the Sweet Pastry Crush to see which egg substitute would work. I’m happy to experiment w/ alternatives myself and will report back if no one else does 😀 The rest of the recipe is fully vegan-friendly, even with the optional cream– sub with coconut cream!