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Overhead view strawberry blueberry galette with rhubarb on counter with one round scoop vanilla ice cream in middle of galette.

Strawberry Blueberry Galette with Rhubarb (Gluten-Free Option)

This Strawberry Blueberry Galette with Rhubarb has a little tartness with the perfect amount of sweetness. Fresh berries and flaky pastry crust come together for a rustic summer dessert.

Prep: 20 minutesCook: 40 minutesTotal: 1 hour
Servings: 8 slices 1x

Ingredients

Crust:

  • 1 ½ cups all-purpose gluten-free flour blend (186g)
  • 1 tablespoon cane sugar
  • ½ teaspoon fine salt
  • 1 stick (½ cup) unsalted butter, cold and cubed
  • 1 egg
  • 1 tablespoons cold water

Filling:

  • 1 cup diced rhubarb
  • 1 cup sliced or diced fresh strawberries
  • ¾ cup fresh blueberries
  • ¼ cup cane sugar
  • 2 tablespoons all-purpose gluten-free flour blend or 1 tablespoon arrowroot starch
  • 1 tablespoon lemon juice
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract

Brushing Glaze:

  • 1 egg
  • 12 teaspoons cane sugar

Instructions

  1. Preheat the oven to 375 degrees. Line a no rimmed baking pan with parchment paper (this will be important for rolling out dough later). 
  2. Make the pie dough: In a large bowl add the gluten free flour blend, sugar, and salt. Mix together. Add the butter, egg, and water and using a pastry blender, cut the butter in until pea sized and crumbly and dough starts to form. Using your hands, work the dough and form into a dough ball. Place the dough ball in the mixing bowl, cover with plastic wrap, and place in the fridge to chill for 10-15 minutes.
  3. Make the blueberry filling: While the dough chills, in a small bowl combine all filling ingredients, mix together then set aside.
  4. Place the slightly chilled dough in the middle of the parchment-lined baking pan. Using a rolling pin, roll out to a circular shape ¼-inch thick.  Dust lightly with flour if dough sticks to the rolling pin.
  5. Place the filling mixture in the center of the rolled out dough leaving 2-3-inches of dough exposed around the edges. Note: It may seem like a lot of filling but the filling cooks down nicely. 
  6. Fold the edges of the dough up onto the filling mixture by lifting one section of parchment paper at a time to flip the dough 2-3-inches onto the filling. 
  7. Whisk the egg in a small bowl to make the egg wash, using a pastry brush, brush generously on dough. Sprinkle egg washed dough with cane sugar.
  8. Bake galette for 40-45 minutes or until the crust is golden brown and the filling is bubbling. Remove from the oven and let cool for 30 minutes before slicing into 8 even pieces.

Dietary

© The Real Food Dietitians
Recipe By: Ana Ankeny
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