Strawberry Apple Galette

Jammy, juicy, sweet fruits and a buttery, flaky pasty meet in this rustic glutenfree Strawberry Apple Galette! Made with glutenfree flour and simple pantry ingredients, this recipe is a delight to make. Fuss-free and guarantees a gorgeous treat every time!

I love to bake, and a lot with in-season and local produce - use what’s available, and when it's at freshest best.  When the vegetable and fruit vendors start stocking up seasonal produce, its time to buy and get creative in the kitchen! And what better way to make use of these gorgeous berries, than in this Glutenfree Strawberry and Apple Galette?

Why use fresh strawberries?

Let's talk strawberries, the star of today's creation! Sweet, tart, juicy, eye-popping colours….in my opinion, nature’s perfect candies.  A superfood, that's gorgeous looking and fabulous tasting -  packed with antioxidants, lowers blood pressure, heart-healthy, high in fibre, and low in calories.  But really anything that's good for skin and has anti-ageing properties works for me.

That being said, any fresh fruits would work in this recipe - so if you don't have strawberries around, not to worry!

What does the Strawberry Apple Galette taste like?

Strawberries & apples, baked in a flaky pastry - truly a match made in heaven!  As the fruits bake, they become wonderfully jammy.  The pastry is deliciously crumbly and oh so delicate.  Put those together and you have a fabulous, sweet-tart filling with a buttery crust.

I never tire of making galettes. Compared to pies, they are much more fuss-free and easy - a sort of rustic, free form counterpart. The best part is that they are super versatile and quick to whip up - right up my alley! Fill them with any fruit you like, even make them savoury (just remember to leave out the sugar in the pastry dough).

How to make the Strawberry Apple Galette

This recipe makes about 5 small galettes. You can easily change it up to make larger ones too!

Making the pastry

• Start by combining the flour, sugar and zest in a large bowl.
• Rub the butter into the mixture using your fingertips.
• When it resembles coarse breadcrumbs, add iced cold water, 1 Tbsp at a time, just enough to bind the dough.
•  It can be a bit a scraggy at this point but don’t worry, it will come together. Using the palm of your hand, push the dough away from you 4-5 times until its smooth.
• Roll into a ball and flatten it into a disk. Refrigerate until ready to use. This should rest for at least an hour.

Assemble the galette

• When you're ready to make the galettes, unwrap the dough and divide it into 5 balls. Flour your work surface well.
• Working with one ball at a time, carefully roll out into a 6-inch circle, about 1/8 inch thick. Don’t worry if it breaks or you don’t have a perfect circle. Galettes are very forgiving!
• In a bowl, combine your fruits and granulated sugar.
• When the pastry circles are ready, place them on a tray lined with parchment paper.
• Now pile the centre of each pastry with fruits, leaving about an inch of border. You could arrange the fruits as prettily as you like or just sort of pile them up, as I do!
• Fold the edges of the dough over the fruit to partially cover them. You could at this point stick in more fruit if you see any empty space. You can also brush a bit of beaten egg on the pastry. This gives a nice sheen and color to the pastry.

Baking the Strawberry Apple Galette

Bake at 180C for 25 – 30 mins until the pastry is light golden brown and the fruits are bubbly. Let it rest for at least 15 mins. Serve warm, at room temperature or cold! It's delicious anyway.

Quick note - Since I like to experiment with different flours apart from the all-purpose flour in my baking, I decided to go with a gluten-free flour here.  You could certainly use all-purpose flour or even whole-wheat flour here.  It works just as well.

I hope you try the glutenfree strawberry apple galette - promise you will keep coming back for more!

If you're looking for more simple, scrumptious galette recipes, check these out:

• Glutenfree Chai Spiced Plum Galette
• Vegan Lavender Peach Galette
• Plum Apricot Galette
• Apple Marzipan Galette
• Sweet Potato Carrot Galette

I’d love to hear from you. Please do rate and comment below! You can also FOLLOW ME on INSTAGRAM , PINTEREST and  FACEBOOK for more fabulous recipes!

Print Recipe

Strawberry and Apple Gluten - Free Galettes

Prep Time1 hr 30 mins

Cook Time25 mins

Total Time1 hr 55 mins

Servings: 5 Galettes

Calories:

Author: Natasha Minocha

Ingredients

Pastry

• 300 gms Gluten Free Flour (I used BeWll soft chapatti flour)
• 150 gms butter cold and cut into small cubes
• 2-3 tbsp Powdered sugar
• 1 Lemon zest
• 2-4 tbsp Cold water

Filling

• 400 gms Strawberries cut length wise
• 2 apples diced
• 5 tbsp Granulated sugar

Instructions

• Combine the flour, sugar and zest in a large bowl. Rub the butter in the mixture, using your fingertips. When it resembles coarse breadcrumbs, add iced cold water, 1 Tbsp at a time, just enough to bind the dough. It can be a bit a scraggy at this point, but don’t worry, it will come together. Using the palm of your hand, push the dough away from you 4-5 times until its smooth.
• Roll into a ball and flatten it into a disk. Wrap in clingwrap and refrigerate until ready to use. This should rest for at least an hour.
• When you’re ready to bake, line a baking tray with parchment paper or silpat. Preheat the oven to 180C.
• Unwrap the dough and divide it into 5 balls. Flour your work surface well. Working with one ball at a time, carefully roll out into a 6 inch circle, about 1/8 inch thick. Don’t worry if it breaks or you do n’t have a perfect circle. Galettes are very forgiving!
• Once you have all 5 circles rolled out, carefully place them on the tray. Combine the fruits and granulated sugar. Now pile the center of each pastry with fruits, leaving about an inch of border. You could arrange the fruits as prettily as you like or just sort of pile them up, like I do.
• Fold the edges of the dough over the fruit to partially cover them. You could at this point stick in more fruit if you see any empty space. You can also brush a bit of beaten egg on the pastry. This gives a nice sheen and color to the pastry.
• Bake at 180C for 25 – 30 mins until the pastry is light golden brown and the fruits are bubbly. Let it rest for at least 15 mins. Serve warm or at room temperature. We like to eat it straight from the fridge as well, we are not fussy like that!