Mothers Day is just around the corner folks! Hopefully you have all kind of love and pampering lined up for your mothers?? Mine happens to be out of town. So does my mother in law for that matter, so I guess this one gets to be all about moi (holy cow!?) But truth be told, I don’t care about pampering or spa days or anything. I just want to go on a nice walk with my family, have no fighting amongst the girls all day (that I can hear) and …..maybe like 3 slices of this delicious tart!
Nothing says spring to me like anything strawberry or even better, strawberry Rhubarb. And tarts have long been a favorite way to do dessert in my family. However, instead of making a tart, I decided on a more rustic galette. This is my current favorite gluten free vegan version to do this beautiful dessert. The crust is really close to “normal” and I love the addition of almond meal, which gives it a really nice flavorful crumb. The sweet and tart fruit combination is perfect and gets so tender and delicious.
Plus, this is just so pretty! I would serve it with whipped coconut cream, a sprinkle of powdered sugar and a pretty little violet or pansy for a garnish. I hope this makes it onto your menu somewhere soon!
To make this galette, this what you do:
Preheat the oven to 400 degrees. Combine the Filling ingredients together in a medium sized mixing bowl and set aside.
In the bowl of a food processor, combine all of the dry ingredients and the lemon zest. Add the coconut oil and pulse until you have a dry crumb. Add the water and the lemon juice and pulse until you have a dough that is moist enough to hold together in a ball. Prepare a sheet pan with a silpat or a sheet of parchment. Place the dough ball on the prepared sheet pan and then gently cover with a sheet of wax paper or parchment paper. Using a rolling pin, roll the dough out into an oval to be about ¼” thick and covering most of the sheet pan.
Freeze for 10 minutes. Remove from the freezer and peel the wax paper off.
Add the fruit filling to the middle of the dough.
Fold the edges up around the fruit filling. If it cracks or tears, just pinch it back in place.
Sprinkle the edges of the dough with the remaining tablespoon of sugar.
Bake the galette for 15 minutes at 400 degrees and then reduce the heat to 350 degrees and bake for another 30 minutes until the crust is golden brown and the filling is soft and bubbly. Slice and serve hot or at room temperature.
Recipe: Strawberry Rhubarb Almond Galette- Gluten free and Vegan
adapted heavily from Gluten Free Vegan Pie
Ingredients
- Strawberry-Rhubarb Filling:
- 2 stalks rhubarb, chopped into bite sized pieces
- 1 pound strawberries, thinly sliced
- 1 tablespoon fresh lemon juice
- ¼ cup sugar (we used beet sugar)
- 1 tablespoon arrowroot powder
- Galette Crust
- 1 ½ cups brown rice flour
- ½ cup almond meal
- 1/3 cup tapioca flour
- 1/3 cup potato starch
- 1/3 cup arrowroot powder
- 3 tablespoons sugar (I used beet sugar)
- 1 teaspoon kosher salt
- zest of 1 lemon, minced
- 1 cup plus 2 tablespoons coconut oil
- 2 tablespoons cold water
- 2 teaspoons lemon juice
- 1 tablespoon of sugar for garnishing the crust
Instructions
- Preheat the oven to 400 degrees.
- Combine the Filling ingredients together in a medium sized mixing bowl and set aside.
- In the bowl of a food processor, combine all of the dry ingredients and the lemon zest.
- Add the coconut oil and pulse until you have a dry crumb. Add the water and the lemon juice and pulse until you have a dough that is moist enough to hold together in a ball.
- Prepare a sheet pan with a solpat or a sheet of parchment. Place the dough ball on the prepared sheet pan and then gently cover with a sheet of wax paper or parchment paper. Using a rolling pin, roll the dough out into an oval to be about ¼” thick and covering most of the sheet pan.
- Freeze for 10 minutes.
- Remove from the freezer and peel the wax paper off. Add the fruit filling to the middle of the dough and fold the edges up around the fruit filling. If it cracks or tears, just pinch it back in place.
- Sprinkle the edges of the dough with the remaining tablespoon of sugar.
- Bake the galette for 15 minutes at 400 degrees and then reduce the heat to 350 degrees and bake for another 30 minutes until the crust is golden brown and the filling is soft and bubbly. Slice and serve hot or at room temperature.
Preparation time: 30 minute(s)
Cooking time: 45 minute(s)
Number of servings (yield): 12
Mmm love the crust on this Heather! The filling too, obviously, but with that almond crust? Yum!!
So pretty and so good, Heather!
I have a similar recipe (with a traditional crust) that uses dried strawberries! The dried fruit really amps up the strawberry flavor and helps to absorb some of the excess juices.
I can’t take my eyes off this tart, I’ve never seen baked strawberries that look better than they do raw – just stunning 🙂
Stunning Heather! What a gorgeous dessert!
This galette looks so nice and easy and good!
I’m not even home for Mother’s Day this year 🙁 Wish this tart was gonna be on the menu though!
When it said galette, i assumed buckwheat.
I was surprised.
This looks delicious. It sounds like a tart i had heard was a cindy crawford family recipe.
And it sounds relatively easy.
This looks delicious! I wonder if I could use palm sugar…. Cannot wait to give this a go!