Things just taste better in mini form, right? Well, this mini strawberry rhubarb galette sure does. I also kept these gluten free, grain free and paleo. So if you have some food intolerances, you can still enjoy the delicious, buttery flavour of a galette. And you can’t get more summery than with the combination of strawberry and rhubarb. Top with some coconut whipped cream and you’ll be in dessert heaven, I promise.
I’ll Be in the Kitchen, Cooking Galettes
I’ve been on a serious galette kick lately, see my savory version with kale pesto, tomatoes and a pine nut ricotta here! I love how rustic they can look because it makes it easier for someone like me to make them. No need to worry about having them look perfect, the messier the better. Well, ok, not messy, but they definitely don’t need to look perfect. In fact, some of these ones could be considered messy, but I’m choosing to see them as rustic instead.
In order to keep this strawberry rhubarb galette paleo, I used ghee instead of butter.
More About Ghee
Are you familiar with ghee? I’ve been using ghee for a few years now, and I love the taste! In fact, I used to regularly make my own ghee all the time. Making your own is quite simple so long as you keep an eye on it during the process to keep it from burning. Ghee is cooked over low heat, until the milk solids have browned, creating a nutty flavour. It is then strained to remove these milk solids, thus resulting in a smooth, buttery and rich product. Ghee is a major component to Ayurvedic cooking because of its anti-inflammatory, digestive and therapeutic properties. So why choose to use ghee?
- It has a high smoke point: this makes it ideal for baking and cooking at higher temperatures. Because the milk solids are removed, it is more stable at higher temps.
- Less lactose: because the lactose has been removed, it is much easier for those with lactose allergies to tolerate.
- High in omega 3’s: Ghee is high in Omega-3s and butyric acid, a short-chain fatty acid that is good for your GI tract.
If you don’t want to make your own, look for high quality ghee that is made from organic and grass-fed cows. This makes a huge difference in the quality of the product and the taste.
I like 52 Fields Organic Ghee, which is the product I used for this strawberry rhubarb galette. I love that it is Canadian and made from high quality ingredients.
Ingredients You Need for this Strawberry Rhubarb Galette Recipe
Here are the ingredients you’ll need to make this healthy gluten free galette.
My go to flour for gluten free recipes continues to be almond flour. I think it’s because it seems to do such a good job in baked goods. It’s light and fluffy and helps this almond flour galette feel light and pastry like.
The brand I like to use is Bob’s Red Mill Almond Flour.
I find mixing almond flour with tapioca to be the best combination. Again, tapioca flour is quite light and helps keep the dough fluffy, light and airy.
The brand I like to use is Bob’s Red Mill Tapioca Flour.
Strawberries and Rhubarb
The filling is essential! You’ll need fresh strawberries and rhubarb, so it’s best to use them when they’re in season. If you can’t get rhubarb, try a different type of berry instead.
Ghee (or Butter)
Using cold ghee is necessary to help the dough stick together and it also provides a buttery flavour to the gluten free galette dough. If you don’t have ghee, you could use cold butter. I’m not sure if this would hold together the same with a vegan butter, I haven’t tried it.
You’ll need an egg to brush on the sides of the gluten free galette. This ensures that the dough will hold together once folded in place.
Using just a pinch of coconut sugar is also a staple ingredient in a galette recipe. Adding some coconut sugar to the strawberry and rhubarb filling is also necessary. You can use either coconut sugar or use cane sugar instead. Either will work! If you want to add a touch more sweetness, you could also sprinkle the galettes with more coconut sugar on the sides as well.
How to Make This Savory Gluten Free Galette
Making this paleo galette is SO EASY! All you need to do is pulse the gluten free galette ingredients until the mixture comes together. Add water as needed to get the dough to stick and hold together. This can range from 2 to 4 tsp. Remove the dough and roll it into a ball. Wrap it in plastic wrap and place it in the fridge for about 1-2 hours to harden. I find it best to do this the night before and let it sit in the fridge.
Prepare the filling ingredients:
Add your sliced strawberries and rhubarb into a large bowl and add coconut sugar, vanilla and some tapioca (or arrowroot powder) to help thicken it. You’ll assemble the filling right before you’re ready to pop them in the oven.
Roll out the Dough
Once the dough is ready to be rolled out, divide the dough into 4 balls. Simply place it in between two pieces of parchment paper. Use a rolling pin (or bottle of wine!) and spread the dough out into a circular shape. It doesn’t have to be perfect, just roughly a circle (or even a square). Then place this on a baking sheet.
Now, go ahead and add your strawberry rhubarb filling, being mindful to omit the juices. Leave at least a 1″ border so that you can fold this up. And then brush with an egg yolk around the edges.
Place this in the oven and let it bake for about 35 to 40 minutes, until golden brown and the strawberries and rhubarb are juicy and cooked through. Let it cool slightly, then top with coconut whipped cream. Slice it up, serve it and enjoy!
If you want to see how to make coconut whipped cream, check out this post for mini berry tarts with coconut whip. I highly recommend using full fat coconut milk for the whipped cream, you can also buy coconut whipping cream which tastes and whips the best! Cha’s is the brand I use all the time.
How to Store Your Strawberry Rhubarb Galette
This strawberry rhubarb galette will taste best when served hot and fresh. But you can also easily reheat it in the oven too, at 350 for about 15 minutes, until hot. It will keep in the fridge for a few days, in a sealed container, or freeze them for longer. To heat from frozen, place in the oven at 350 and bake for about 20 minutes, until hot.
If you make this strawberry rhubarb galette recipe, please let me know by tagging me on Instagram. Or you could leave a rating and/or review below! It truly means so much to me when I hear from you.
Strawberry Rhubarb Gluten Free Galette
This gluten free galette crust is super light and flaky and so delicious with in season strawberries and rhubarb.
For the Galette
Prep the Gluten Free Galette
Place almond flour, tapioca flour, coconut sugar, and salt in your food processor (or blender). Pulse a few times until combined.
Next, add your cubed cold ghee. Pulse until the mixture resembles coarse flour.
Next, add 2 tsp. of ice-cold water. Pulse until the mixture comes together to form a dough (about 10 to 15 seconds). If it still isn’t forming, add an additional 1/2 tsp. to 1 tsp. ice-cold water and pulse again.
Remove from the food processor and form it into a ball and wrap it in plastic wrap. Place this in the fridge to firm up, about 1 to 2 hours, or overnight.
Preheat the oven to 375ºF (191ºC).
Remove the galette dough from the fridge and section it into 4 to 5 balls. Place it in between two pieces of parchment paper. Using a rolling pin (or bottle of wine) roll it out into a circle or square about 1/4-inch thick, leaving it on the parchment paper. Then place this on a baking sheet.
In a small bowl, add the strawberries and rhubarb along with the coconut sugar, vanilla extract and arrowroot powder, stir to combine. Before topping the galette with the filling, you can use a paper towel to lightly blot them of excess juice.
Add the strawberry rhubarb mixture to the galette, leaving a 1 1/2-inch border around the edge, as this will be folded over.
Using the parchment paper to help, gently fold the edges of the galette over top.
In a small bowl, beat the egg. Using a pastry brush, brush the egg along the sides of the galette. Sprinkle additional coconut sugar on the sides if you want it a bit sweeter. Repeat with additional mini galettes.
Place in the oven and bake for 35 to 40 minutes, until the galettes are crispy and slightly browned in colour and the filling ingredients have cooked, and are juicy.
Allow it to rest for 10 to 15 minutes.
Once ready to serve, top with dollops of coconut whipped cream.
This recipe will make about 4 to 5 mini galettes. I got 4 mini galettes from this recipe.