Strawberries are ALMOST in season! This easy gluten-free strawberry galette best way to make use of extra frozen or fresh strawberries.
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This is the perfect summer dessert for outdoor parties and last-minute desserts.
This recipe was inspired by my lemon tart recipe.
Ingredients
- 1 gluten-free pie crust
- Fresh or frozen strawberries
- Lemon juice
- Granulated sugar
- Salt
- Eggs
See recipe card for quantities.
Instructions
Make the pie crust according to instructions.
Preheat the oven to 425 degrees.
Thinly slice the strawberries and add them to a bowl with the lemon juice, salt, and half the granulated sugar. Mix to combine.
Lay a large sheet of parchment paper on your counter and sprinkle it with flour.
Roll out the dough on the parchment until it is ⅛-inch thick.
Pick up the parchment paper and transfer it to a large baking sheet.
Pour the strawberries into the center of the pie crust. Make sure to leave a 2-3 inch border on each side.
Fold the edges of the dough toward the center.
Whisk the egg and brush the edges of the pie crust. Sprinkle the edges with sugar.
Bake in the oven and rotate after 20 minutes. Bake for a total of 40 minutes. The galette crust should be golden.
Let the galette cool on a cooling rack.
Hint: Don't worry if the dough cracks. Just press it back together.
Equipment
- A rolling pin
- A mixing bowl
- A baking sheet
- Precut parchment paper
Storage
The galette doesn't store well so it's probably best if you eat it the same day you make it. If you need to save it for later, lightly cover it with plastic wrap and store it at room temperature.
Top tip
Serve the galette with fresh whipped and vanilla ice cream.
Easy Gluten-Free Strawberry Galette
Equipment
- A rolling pin
- A mixing bowl
Ingredients
- 1 cup fresh strawberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- ¼ teaspoon salt
Instructions
- Preheat the oven to 425 degrees.
- Thinly slice the strawberries and add them to a bowl with the lemon juice, salt, and half the granulated sugar. Mix to combine.
- Lay a large sheet of parchment paper on your counter and sprinkle it with flour.
- Roll out the dough on the parchment until it is ⅛-inch thick.
- Pick up the parchment paper and transfer it to a large baking sheet.
- Pour the strawberries into the center of the pie crust. Make sure to leave a 2-3 inch border on each side.
- Fold the edges of the dough toward the center.
- Whisk the egg and brush the edges of the pie crust. Sprinkle the edges with sugar.
- Bake in the oven and rotate after 20 minutes. Bake for a total of 40 minutes. The galette crust should be golden.
- Let the galette cool on a cooling rack.
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