Oh I’ve been dreaming of making a Galette for a while now…. this rustic round cake is effortless and delicious (and perfect for the non-perfect/ clumsy baker).
Not only is it perfectly delicious with a light and flaky vegan and gluten free pastry, it bursts with flavour from fresh seasonal strawberries and wild blueberries. How do you say Wow in French again? ;)
Not only is a Galette delicious, it is also a piece of cake to make. (actually more like pie ~ easier than pie) as it’s naturally freeform so imperfections are welcome…. ;)
STRAWBERRY AND WILD BLUEBERRY GALETTE
gluten-free, wheat-free, dairy-free, egg-free, soy & nut free
PASTRY INGREDIENTS : (enough for two galettes)
1 cup butter or vegan margarine(or 1/2 cup vegan buttery spread + 1/2 cup vegan shortening), cold
2 tablespoons butter or vegan margarine (soy free), cold + extra for greasing
1 cup white rice flour
1/2 cup potato starch
1/2 cup tapioca
1/3 coconut flour
2 tsp xanthan gum
1/2 cup organic raw cane sugar
1 tsp sea salt
3/4 cup ice water
+ a little (about 2 tablespoons) melted buttery spread, or coconut oil or another light tasting oil to smear on top before baking, (this will remove any flour spots which may have been left behind and add a little glossiness to the pastry when baked.)
FILLING INGREDIENTS : (for one galette)
1 pint of organic strawberries (plus more for plating)
1 1/2 – 2 cups organic wild blueberries (can be frozen)
3 tablespoons of pure strawberry jam
* the pastry dough measurements are enough to make two galettes or 1 galette and perhaps some Summer Berry Tarts?
The reason I make more pastry is because you never want to run out and sometimes the sizes vary, so if you have left over pastry, cover well in a plastic wrap and freeze it for the next baking day! ;)
DIRECTIONS :
To make the dough, sift and mix all the flours together. Add the salt and sugar and mix to distribute evenly. Fold in the cold shortening and/or vegan butter and cut through the flour with a pastry cutter. (You can also pulse these ingredients in a food processor for a faster method.) Once crumbles form, create a well and slowly pour in ice-cold water, just a little at a time. Continue folding and cutting and adding more water a few tablespoons at a time until a dough forms. Keep dusting the work surface as well as your hands with some extra rice flour so the dough doesn’t stick. Do not over mix as little areas of fat from the shortening/butter are necessary to achieve a lightness in the pastry. Overworking it may result in a tougher dough. If dough feels warm and soft, place in the fridge or freezer for just a few minutes to return to a cold temperature. For best secret results, keep the dough very cold.
Preheat oven to 400F.
Grease and flour a large cake pan.
For the filling, slice the strawberries into small pieces if needed, place into a medium-sized bowl and mix in strawberry jam.
On a floured surface, roll out the cold dough to a circumference of about 12-14 inches. Should be about 3 inches than the size of you pan. Keep adding rice flour so your dough won’t stick to the rolling pin. Make a circle and place in the cake pan. It does not have to be perfect – this is the essence of this pastry… it should by all means not be perfect ;)
Fill the very middle of the galette pastry with strawberries and blueberries mixture. Fold over the sides. Pinch the dough together if cracks develop. Expect some of the juices to spill out in the baking process so be sure your dish has a rim around.
Gently rub the top with a little liquid oil of choice with your hands so it’s nice and glossy.
Bake for about 35-45 minutes, or until beautiful and golden on top and juices ooze out from the bottom and top… Let it sit for about 15-30 minutes before serving. Enjoy!
This dessert didn’t sit around for too long…. we enjoyed a quiet evening out in the backyard with the birds chirping high in the sky and background music playing, talking, laughing… and just having a good good time.
This dessert is a feast for the eyes and your taste buds… I think I need to make this again soon….
And if you’re looking for a perfect 4th of July dessert ~ this is it! Not to mention it’s all vegan and gluten free, soy free, nut free – perfect allergen-friendly dessert! Great for entertaining, get-togethers big and small or for just a cozy dinner for two out on the patio….. Bon Appétit!
♥
Pure Ella
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Blogger, Recipe Developer, Photographer and Author. Loves healthy food, photography, sunshine and dancing in the kitchen with her two daughters. 
Easy as pie! I’ve also been wanting to make a galette for awhile, and this is honestly one of the tastiest looking recipes I’ve seen…love the look of all those little blueberries on top!
Clair, you will love making a galette ;) It’s easy, kind of messy and really fun! ;) And delicious! ;)
It’s my first galette and this will be my go-to dessert from now on ;)
Sending big hugs! xo
This is spectacular, Ella! I have never made a galette, but have always wanted to. This is the very first recipe I’m making as soon as I get my new oven! Yay!
Thank you Gail! ;)
You will love this galette and it’s so fun to make ;)
Congrats on the new oven! ;)
xoxo Ella
Please specify the measurement of the cane sugar for the dough. I am new to crusts and don’t know if it should be Tbs, tsp, or cups! Also, do I mix in the sugar and salt with the flours before cutting in the shortening? Thank you!
Hi Kristen,
Sorry it’s ‘cup’ so 1/2 cup of cane sugar. Yes mix in the salt and sugar with the flour to distribute the grains evenly, then add in the shortening.
If you use a food processor, put all the dry ingredients together and pulse to mix, then add in the shortening, and cold water at the end.
If you’re mixing by hand, same steps are required. I worked in a glass wide bowl to contain all the ingredients and used a small knife to cut the dough. To ‘cut the dough’ you’re basically moving flour into some shortening then slicing through with a knife, when you do this for a few minutes crumbs form and when they’re small enough, take some of the dough into your hand and squeeze to see if it binds. Once it binds slightly, you can switch from the knife/cutter to your hands and ‘knead’ for about a minute until a dough ball forms. For this recipe, there is enough to make two pastries, so divide into two balls and return back to the fridge because by now it would probably warm up. When you’re ready for the filling, then take it out again and roll out.
I hope this helps…. It will be all worth it soon ;) Enjoy! xo Ella
Thanks for clarifying, Ella! I have used both halves of the dough now in a beautiful galette for my family on the 4th and then another one this morning as a brunch treat for my sweetie and me. I love it! Cheers!
Kristen! ;) This made me totally smile ;)
So happy you enjoyed 2 galettes ~ this is exactly why I made the dough recipe for a bigger batch – all that work better treat you twice ;)
Happy to hear it made your Holidays special ;) xoxo Ella
This looks do delicious Ella and your pictures are so pretty!! I’ve been thinking of making a galette for a while now which is suitable for my son’s diet..you have inspired me.. xo
Thanks Vicky ;) Next time we should meet over a Galette ;) How about that? ;) hi hi
Happy to hear you’re home safe… it was great seeing you. xoxo Ella
I have never made a galette before but I think I would love it! Pies are too finicky for me ;)
Beautiful recipe and pictures!
Thank you Miss Gabby ;)
Galettes are the new pie/cake/tart – everything ;)
Trust me, this is fun and delicious ;)
xoxox
Hi! If I want to make it with butter, would it be the same measurements? Also, any subs for the gum? Where I live it’s hard to find. Thanks!
Hi Elissa,
Sorry for my late reply… I’m just catching up (a new baby in the house has me super busy ;))
For the butter question, Yes, you can replace it easily with same measurements. Just keep it cold!
For the gum…. can you get your hands on some ground chia seeds? A tablespoon mixed with 3 T of warm water and set aside to soak up for 5 minutes does a great job in replacing gum.
OR you could get gf all-purpose flour mix, those usually have gum in them.
I’m doing my new recipes gum-free to make life easier for everyone ;)
I hope you will make this recipe or others soon ~ let me know how it goes.
xo ella