Whole-grain Strawberry Galette (gluten-free)

Name: Whole-grain Strawberry Galette (gluten-free)
Yield: 8
Cuisine: Signature Cuisine
Ingredients: Whole-grain gluten-free flour blend: 210 g of; Ghee: 185 g of; Egg(s): 2; Water: 1 or 2 tbsp. of; Almond flour: 70 g of; Tapioca starch: 60 g of; Psyllium husk: 10 g of; Sugar white: 2 tbsp. of; Salt: 1/2 tsp of; Strawberry: 400 g of; Corn starch: 1 tbsp. of; Sugar white: 50 g of; Almond flour: 1 tsp. of; Egg(s): 1

Features:

Cuisine:

Signature Cuisine

1 h 30 min
Serves 8
Medium

Ingredients

The dough (for 2 galettes):
210 g of Whole-grain gluten-free flour blend
185 g of Ghee
or coconut butter, a cold one
2 Egg(s)
1 or 2 tbsp. of Water
a cold water
70 g of Almond flour
M
60 g of Tapioca starch
холодная
10 g of Psyllium husk
2 tbsp. of Sugar white
1/2 tsp of Salt
Filling (for 1 galette):
400 g of Strawberry
1 tbsp. of Corn starch
50 g of Sugar white
1 tsp. of Almond flour
1 Egg(s)

Directions

Summer Galette with a Delicate, Crisp, Buttery Crust and Fragrant Strawberry Filling — what could be better?!

A galette is a simple free-form tart made with seasonal fruit or berry filling. It all starts with rhubarb season, followed by strawberries — and then you can make it with apricots, peaches, plums, or any fruit and berries you like.

Bon Appétit!

The dough recipe below makes enough for two galettes — it’s worth preparing extra. You can freeze the second portion for later.

I like to prepare in advance a blend of different whole-grain gluten-free flours, which I use both to feed my sourdough starter and for baking bread.

Flour mix proportions:
50% buckwheat flour, 30% sorghum flour, and 20% a mix of various whole-grain flours — depending on what I have on hand: teff, whole millet, amaranth, whole-grain rice, quinoa.
You can mix the flours in any combination, but I recommend keeping around 50% buckwheat flour for better bread texture.

The galette can also be made with an all-purpose white gluten-free flour mix.

Total visits: 210.
Today's visits: 1.

Steps

1 Done	Beat the eggs with a fork until smooth. In a separate bowl, whisk together all the dry ingredients for the dough until evenly combined. Add cold ghee (or clarified butter) cut into small pieces to the center. Quickly rub the butter into the flour with your fingertips until the mixture resembles coarse crumbs. Add the eggs and 1 tablespoon of cold water. Stir to combine, then try pressing the mixture into a ball with your hands. If the dough is still too dry, add another tablespoon of cold water, mix again, and try forming a ball. Once the dough holds together, knead it very briefly just to bring it into a smooth mass. Divide the dough into two equal parts. Shape each portion into a flat disc about 10 cm (4 inches) in diameter, wrap in plastic wrap, and refrigerate for 30 minutes. Use one disc to make your galette. The second can be kept in the fridge for up to 3 days or frozen for later use.
2 Done	Preheat the oven to 210 degrees Celsius.
3 Done	Roll out the dough between two sheets of baking paper to a thickness of 3 mm. Then, remove the top sheet and bake on the bottom one.
4 Done	Cut the strawberries into four pieces and mix with the sugar and starch. In the center, sprinkle the crust with almond flour and spread the filling leaving 5 cm of dough around the edge to smooth it out. Carefully, using baking paper, wrap the edges of the galette inside to form a round free-form cake. The dough is fragile and may crumble. No problem, glue it back together with your hands. Brush the edge of the galette with egg. Then, sprinkle it with sugar and bake for around 30 minutes at 210 degrees Celsius.
5 Done	Take the done galette out of the oven and let it cool for 15 minutes, then slice and serve immediately.