Description
A delicious gluten-free dessert featuring almond flour and fresh strawberries in a rustic galette.
Ingredients
Scale
- 1 1/2 cups (150g) almond flour, blanched
- 1/2 cup (60g) tapioca flour
- 2 large eggs, divided
- 6 tablespoons (85g) cold butter, chopped
- 1/2 tablespoon (7g) coconut sugar
- 1/41/2 teaspoon kosher salt
- 1/2 – 3/4 cup (70-100g) sliced blanched almonds for the sides
- 3 cups (450g) hulled strawberries, either sliced or whole if they’re small
- 1 tablespoon (8g) tapioca flour
- 1 tablespoon (12g) coconut sugar
- 1/21/2 teaspoon vanilla extract
- 1/21/2 teaspoon almond extract
- 1/2 tablespoon (7g) coconut sugar, for sweetening strawberries
- 1 tablespoon (8g) tapioca flour, for thickening filling
Instructions
- Make the Almond Dough: Start by mixing the almond flour, cold butter, and kosher salt until the texture feels crumbly, resembling wet sand. This ensures a flaky crust, so it is critical to use cold butter.
- Add Vanilla & Egg: Stir in the vanilla extract and 1 egg to the mixture until well combined. The dough should have a smooth yet slightly sticky texture. If it feels too dry, adjustments should be made to ensure it holds together.
- Chill the Dough: Wrap the dough in plastic and refrigerate for about 60 minutes. Chilling helps solidify the butter for better texture later on; however, be cautious not to chill it too long or it may become too firm.
- Prepare Strawberries: While the dough chills, rinse and slice the strawberries, combining them with the coconut sugar and tapioca flour. Properly drain any excess liquid to avoid a soggy crust.
- Roll Out the Dough: Lightly flour your surface and roll the dough into a rough circle, aiming for about 1/4 inch thick to maintain the rustic look. Gently use even pressure to avoid cracking the dough.
- Add Strawberries & Fold: Center the prepared strawberries in the middle of the dough and gently fold the edges over them to create a pocket. Ensure the strawberries are well-aligned to prevent spill-out during baking.
- Chill Again: Place the assembled galette back in the fridge for another 30 minutes. This step ensures it retains its shape during baking, which is crucial for the final product.
- Bake Until Golden: Preheat your oven and bake the galette until the crust is golden brown and aromatic. Monitor closely; if pulled out too early, the crust may remain undercooked.
- Let Cool & Enjoy: Allow the galette to cool for a few minutes before slicing to allow the juices to set. Serving too soon may result in difficulty with clean slices.
Notes
- Storage Tips: Store any leftover slices in the fridge in an airtight container for up to 3 days. You can also freeze a previously baked galette for up to 2 months.
- Expert Tips: – If the dough cracks while rolling out, ensure it is sufficiently chilled and apply gentle, even pressure. – Draining excess juices from strawberries will help to prevent a soggy crust. – For a nicely baked crust, chilling the assembled galette for about 30 minutes prior to baking is essential. – Adding a bit of lemon zest to the filling can infuse a pleasant zestiness to the overall flavor. – When substituting coconut sugar for standard sugar, using about half of it can be effective without losing the desired sweetness.
- Reheating Instructions: To reheat, place the galette in a preheated oven at 350 degrees F for about 10-15 minutes, or until warmed through.
- Serving Suggestions: Serve slices alongside a scoop of vanilla ice cream, garnish with fresh mint leaves, or accompany with whipped cream for a richer treat.
- Recipe Variations: Mixing in raspberries with the strawberries can introduce a tart flavor. If desired, top with chopped nuts for additional crunch.
Nutrition
- Serving Size: 1 slice
- Calories: 343
- Sugar: 9g
- Sodium: 347mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 93mg