Gluten Free Strawberry Galette

There is something about galettes that really get me excited. They are so stunning and rustic and simply DELICIOUS! It's like a pie but cooler! Thankfully I find this recipe to be very easy and straight to the point. Kind of a no fuss recipe if you ask me! The crust turned out so flaky and beautiful I'm actually really impressed with myself! I feel like creating something like this is such an accomplishment and something to be proud of! 

You can absolutely make this dairy free by subbing the greek yogurt out with a dairy free yogurt or even sour cream and using a dairy free butter alternative!

You can also sub out the fruit for whatever fruit you like. I have made a blueberry galette in the past and it was divine! Try blackberry, raspberry, peach, nectarine or even cherry! All fruit goes and the possibilities are endless! If you end up making this please let me know how it turned out and how you like it!

INGREDIENTS:

CRUST:

• 1 1/2 cups all purpose GF flour
• 1/4 tsp baking powder
• 1/2 tsp salt
• 6 Tbsp unsalted butter, roughly chopped and cold
• 1/2 cup Greek yogurt
• water by the tsp, as necessary

DIRECTIONS:

1. In a large bowl, add the flour, baking powder & salt, whisk to combine well. Add the cold chopped butter & with your fingers smash each chunk of butter into the flour.
2. Add in the yogurt, and mix well into the dry ingredients. The dough should be somewhat crumbly. Knead the dough together with hands until it begins to come together.
3. Add water by the tsp for the dough to hold together. Put the dough out onto some plastic wrap, and press into a round disk & wrap up the plastic around the dough.
4. Place the dough in the refrigerator to chill for 30 minutes.

FILLING:

• Honey for brushing
• 1.5 lbs fresh strawberries, washed, tops removed and sliced in half
• 1/4 cup cane sugar
• 3 Tbsp tapioca or arrowroot flour
• 1 Tbsp white vinegar
• 1 tsp vanilla extract
• 1 tsp cinnamon

DIRECTIONS:

1. Place the strawberry slices in a large bowl add the cane sugar, tapioa/arrowroot flour, white vinegar, vanilla and cinnamon and mix gently to combine. Set the bowl aside while you roll out the pie crust.
2. Remove the pie crust from the refrigerator and cut in half. On a piece of parchment paper, roll each half into a round about 10-inches in diameter. Transfer the parchment paper with crusts onto a rimmed baking sheet. Brush or drizzle the entire surface of the rolled out pie crust evenly with a thin layer of honey. Leave about 1 inch border of crust all around and place half of the strawberry mixture in the center of the dough, piling the berries into the center. Fold the dough toward the center, and over about 1/4 of the strawberry mixture in overlapping pleats where needed, pinch to close those areas. Brush the sides and exposed strawberries with more honey, and press gently to help the crust stick to itself and the filling. Sprinkle the galette crust with a little cane sugar. Repeat with the second piece of pie crust and the remaining filling.
3. Place the baking sheet(s) in the preheated oven. Bake until the strawberries are soft and the crust is lightly golden brown, about 30 minutes. Remove the galettes from the oven and allow them cool slightly. Slice and serve!

Inspired by Gluten Free on a Shoestring