This rustic mixed berry galette folds into a wholesome tasty gluten-free and dairy-free pastry and will satisfy guiltlessly. An off-the-cuff culinary experiment I had little time to put together for a dinner invitation. A dessert recipe which I hoped, our GF DF host could totally enjoy!.
After doing a few internet searches and didn't come up with a dessert that I thought was winter-warming, delicious and err hmm.. impressive, YES, it had to be impressive! I had seen eye-catching and beautiful looking galette's and thought okay, it's time for my first galette, after all I didn't think it could be 'messed-up'...not at all :)
Just days before, I had made the Digestive Biscuits Gluten Free recipe and thought the dough recipe would make a good wholesome nutty tasting pastry for the galette and it really did.. This is seriously good! You have to make this one, it was spectacularly delicious!
Beautifully sweet berries are key here. If the strawberries are big, slice them in half or smaller.
The pastry was pretty easy to work with.
Prep 45 minutes
Yields 6-8 servings
For the pastry;
100g sorghum flour OR teff flour ( I used 50g of each)
40g brown rice flour
80g tapioca starch
140g ground almonds
10g ground linseed
2 Teaspoons ground psyllium husk
1/2 Teaspoon sea salt
100g light muscovado sugar or rapadura sugar
1/2 Teaspoon bicarbonate soda
1 Cup coconut cream
For the berry filling;
2 Cups strawberries cut into small pieces
1/2 Cup raspberries
1 Cup blueberries
1 Tablespoon maple syrup (optional)
1 Teaspoon pure vanilla extract
1 1/2 Tbsp lemon juice or 1 lemon squeezed
2 Tablespoons tapioca starch
extra raw brown sugar for topping (optional)
Preheat oven to 200 deg C. Mix all the berry ingredients in bowl then spoon mixture into the center of your galette. I let the mixture sit for 30 minutes while I make the pastry.
Mix all dry pastry ingredients together then bit by bit, mix in the coconut cream with a fork, to the consistency needed for the dough to form together nicely. Make a flat disc shape and wrap in greaseproof paper. If it is warm weather refrigerate for 1/2 hour or until the pastry is firm enough to work with without cracking.
I found the pastry to be pretty easy to work with if it is cool and softer rather than straight out of the fridge. Because it’s gluten-free and dairy-free, it does have the tendency to tear more than gluten-filled pastry.
Roll out the pastry into a circle between two sheets of greaseproof paper. Fill the centre with the berry filling. To fold up the dough as easily as possible, I lifted and folded the greaseproof paper with the pastry over the filling, and then pulled back the parchment, leaving the dough folded over the filling. I went around in a circle, folding the dough over on each side, and it was perfect and easy with this method.
Transfer the pastry and berry filled galette still on the greaseproof paper onto the oven heated cast-iron pan or baking sheet. Brushing on a little egg wash onto the pastry edges helps get the crust extra golden brown. Then sprinkle raw cane sugar on top of egg wash and for added taste, crunch and beauty, I sprinkled on almond slivers.
Bake for 35-40 minutes.