Hi Shelly, the recipe advises to bake on parchment lined baking sheet for 45 minutes at 375F until crust is firm and golden.
Yield: 8 servings Prep time: 25 minutes Cook time: 45 minutes Rest Time: 0 minutes
Ingredients1 cups Bobs Red Mill Gluten Free 1-to-1 Baking Flour (225 g) 1 Tbsp Sugar (15 g) tsp Salt cup Butter, cold and cut into small pieces (115 g) 4-5 Tbsp ice water (60-75 mL)
2 cups sliced Rhubarb (230 g) 1 cup sliced Strawberries (130 g) cup Sugar (110 g) 2 Tbsp Bobs Red Mill Tapioca Starch (15 g) tsp Cardamom 1 tsp Vanilla Extract (5 mL)
1 Egg (50 g) 2 Tbsp Bobs Red Mill Coarse Turbinado Sugar (30 g)
Method Preheat your oven to 375F. Place the flour, sugar, salt and the butter into a bowl and, using a pastry cutter, cut the butter in until the butter is the size of large peas. Slowly drizzle in ice water, gently incorporating each addition into the with a fork. After you add the 4th tablespoon, squeeze the dough together into a few handfuls. If it sticks, continue to form the dough into a disc. (If still too dry, add another tablespoon of water and then proceed to making the disc.) The dough should adhere and not be crumbly, but it also shouldnt be too wet. Cover and chill the dough while making the filling. See recipe notes. Mix together rhubarb, strawberries, sugar, tapioca starch, cardamom and vanilla extract. Mixture will appear very dry at first. Allow to macerate for 10 minutes.
Flour your surface and roll the dough into a large circle, about 12 in diameter. Transfer to a parchment lined baking sheet before adding fruit.
Mound strawberry rhubarb mixture into the center of the dough, leaving behind excess liquid that has released from the fruit.
Fold the edges of the pie crust towards the center, leaving a small circle of exposed fruit. Lightly whisk the egg together with a splash of water. Brush the egg wash over the crust and sprinkle with coarse sugar.
Bake on parchment lined baking sheet for 45 minutes until crust is firm and golden.
Allow to cool for 15 minutes before serving.
Hi Shelly, the recipe advises to bake on parchment lined baking sheet for 45 minutes at 375F until crust is firm and golden.
I do not like rhubarb, have never liked it. So if I wanted to make this recipe just with 3 cups of strawberries, how much sugar would I use?
I would try about 2 tablespoons and then taste the filling before baking, since strawberries are so much sweeter than rhubarb!
Hi, would I be able to make these individual? What would the baking time change to if it is possible?
Yes, you could split the dough up into individual portions. The bake time will be shorter, start with 20 minutes. Look for bubbling filling and slight browning of the crust. The underside of the crust should be fully baked, set and not look wet.
Just curious - why the 1-to-1 formulation? Wondering how this would turn out if I used Bob's Gluten Free All Purpose Baking Flour blend? Thanks for the great info & keep up the good work!
Hi Tony - our Gluten Free 1-to-1 Baking Flour is a mix of flours and xanthan gum so it's ready to use straight for the bag. You could also use the Gluten Free All Purpose Flour (same quantity) for this recipe, but you would need to add xanthan gum according to the chart on the bag.
Hi Heather - You can make the galette dough ahead of time. After you mix together the dough, form it into a disk and wrap it in plastic wrap then aluminum foil before freezing. When you're ready to bake, remove it to the refrigerator about 12-24 hours before to get it to a workable temperature.
Hi Nathan, unfortunately we do not have that information available. If you have other specific product questions, our Customer Service team is best suited to help. You can reach them at [email protected] - Thanks! :)
Hi Sarah! Yes, 1 1/2 cups of Gluten Free 1-to-1 Baking Flour.
Thanks for catching that error, it's been corrected.
I tried to substitute plant butter for butter and twice it has come out too short. Would coconut oil work better? Thanks
Hi Sandy - I think coconut oil might be a bit more difficult to work with as it has a lower melting point than butter. This would likely result in an even shorter pastry. The higher amount of fat in this recipe results in a short pastry but also one that is well hydrated and allows for better flexibility when shaping and crimping. You could experiment with cutting the fat down by 1-2 tablespoons for a flakier crust.
If you have some cheese that pairs well with the fruit, layer it up on the bottom. Make sure the cheese layer folds with the shell to protect the outside corners. It will help to seal the crust and keep it from becoming soggy the next day. This will also add a hint of sour to accentuate the sweet.
Do you think the crust would hold up if I made this the night before serving? Gluten free crusts tend to degrade very quickly!
Hi Kay - It's definitely best eaten the day of baking. The remaining moisture in the fruit will be absorbed by the crust, leaving it a bit soggy. You can always prepare the dough the day before, leaving it wrapped and chilled in the refrigerator over night. Enjoy!
you could try using a sugar glaze on top of the crust and par bake it for half the time.
I made this recipe and it was really great. However, it doesn't show a time to bake the galette or how thick to roll it. I made four small galettes and rolled them out to 1/8 in thick and baked them for 25 minutes.