Being a food blogger gives me the perfect opportunity to have a go at recipes I’ve never tried before.
I’d gazed enviously at other people’s galettes for a while, wanting to try my hand at them, but never really getting round to it. However, that all changed when I had some leftover strawberries (virtually unheard of in our house), and I got to work!
These were so cute. They were by no means perfect, but they are definitely pretty. Rustic, I like to call them (I’ve talked before about how fabulous it is to add the term rustic to something as it gives you a lot of leeway in terms of appearance!).
Although a lack of gluten just doesn’t translate well in many baking endeavours (have I mentioned bread before? Yes, thought so.), pastry without gluten is fairly forgiving in terms of texture, taste and workability.
The measurements below made two individual galettes which were easily large enough to share and cut in two if you preferred. They are fairly low in fat and have no refined sugar, making them the perfect summer dessert.
25g (3 tablespoons) starch (corn, potato or tapioca)
25g (2 tablespoons) brown rice flour
1½ tablespoons coconut flour
2 tablespoons coconut sugar
1 teaspoon vanilla sugar
1/2 teaspoon cinnamon
40g (2 tablespoons) butter (cold and chopped into small pieces)
Water (if required)
175g (7/8 cup) strawberries
Two large blackberries for contrast (optional)
1 tablespoon corn-flour
2 tablespoons agave (or honey)
Coconut sugar (for sprinkling)
~ Prepare the filling by heating the strawberries, corn-flour and agave syrup (or honey) together in a pan. When the mixture starts to bubble, reduce the heat and let it cook for around 15-20 minutes until it has thickened and reduced down. Set to one side. Pre-heat the oven to 190°C (375°F).
~ In a large bowl, mix all the flours, coconut sugar, vanilla sugar and cinnamon.
~ Chop the butter into small pieces and add to the dry ingredients, rubbing it in until it resembles breadcrumbs. Beat the egg and then stir in until combined. Leave the mixture for a few minutes to see whether any water is required (coconut flour soaks up liquid like a sponge, which is not always apparent when it is initially added). The mixture should pull together as a workable dough - if it is crumbly, add a teaspoon of cold water one at a time, just until the right consistency is achieved.
~ Divide the mixture into two roughly equal bits, and roll each one out on baking paper sprinkled with a little sorghum flour (you may need to place another piece of the top if it becomes too sticky). Don't worry about rolling it out nice and accurately; rustic, remember!
~ Place the strawberries in the middle part of the pastry, leaving a gap all the way around. Ensure there isn't too much juice, as this will make the pastry soggy (I poured some off and used it to drizzle over Greek yoghurt before serving). Gently pull the outer edges up over the fruit (again, it doesn't have to be perfect). The pastry can be a little tricky, so if cracks or holes develop, just pinch the pastry together to seal them. Top each one with a large blackberry (entirely optional, but it gives the galettes a little contrast in colour).
~ Sprinkle with a little coconut sugar and bake for around 25-30 minutes, until the pastry has browned and the fruit mixture is bubbling. Remove from the oven and allow to cool for a while before serving (they also taste great cold). Pour over a little Greek yoghurt and some of the retained strawberry juice. Enjoy!