The recipe is four basic stages: the dough, the compote, the crumble, and then putting it all together and baking. All said, these are very easy and quick to put together. But because you need to let the dough chill for an hour, then cut the round galette bases and chill those for another 30 minutes, plan on spending some time in the kitchen for these. But trust me, they're worth it!!
Prep time: 2 hours (including refrigerating dough)
Total time: 2.5 hours
Yields: 8-10 galettes
Ingredients for crust
- 1/2 cup superfine brown rice flour
- 1/2 cup plus 1 tablespoon amaranth flour
- 2 tablespoons potato starch
- 2 tablespoons tapioca starch
- 2 teaspoons cane sugar
- 1/4 teaspoon salt
- 8 tablespoons cold unsalted butter in cubes
- 6-8 tablespoons ice-cold water
- 4 oz strawberries (about 4 large berries), diced
- 2 tablespoons cane sugar
- 1 teaspoon lemon juice
- 1/3 cup unsalted pistachios
- 1/4 cup cane sugar
- 1/4 cup superfine brown rice flour
- 2 tablespoons corn starch
- 4 tablespoons cold unsalted butter in cubes
- For the crust: Pour the dry ingredients into a food processor and pulse twice to combine. Add the cold butter and pulse until they are chopped into pea-sized pieces.
- Add 6 tablespoons of cold water and pulse until the mix comes together -- it will not form a ball, so just make sure it is moistened and combined. Add more water if it is too crumbly. It should stick together.
- Pour the dough onto a work surface and form a disk. Wrap the disk in plastic wrap and refrigerate for one hour.
- After one hour, remove the dough from the fridge and put it on a work surface dusted with superfine brown rice flour. Roll it out until it is about 1/4 inch thick. The dough may crack as you roll but don't worry -- just pinch the cracks back together. Use a 3-inch cookie cutter to cut out rounds, and place them on a cookie sheet lined with parchment paper. You should be able to get 8 or 9 disks but you will have to roll out the dough twice. Place the disks back in the fridge to chill for another 30 minutes.
- For the compote: Combine all ingredients in a sauce pan over low heat and allow to come to a simmer, stirring every so often. Let it simmer for 7-10 minutes until the sauce thickens enough to coat a spoon. Remove from heat, place in a bowl and chill in the fridge.
- For the crumble: Pour the pistachios in a food processor and pulse until finely chopped. Add the dry ingredients and pulse to combine. Add the butter and pulse 10 or 15 times until the mix becomes a crumbly dough. (This makes more than you'll use on your galettes. You can freeze it for up to one month, for if you make these galettes again. Another option for the leftovers is to sprinkle the crumble over a parchment-lined baking sheet and bake at 350 degrees until golden, then pour over ice cream or another cold sweet treat!)
- To build and bake: Preheat your oven to 350 degrees Fahrenheit.
- Pull the disks from the fridge. Top each disk with one teaspoon of the strawberry compote, a single layer of sliced strawberries, and a light sprinkling of the crumble.
- Now, here is your chance to play with style. You can arrange the strawberries in various designs, from circles to stars. Have fun with how you lay out your sliced strawberries and play around a little. One thing I do recommend is to sprinkle the crumble out fairly evenly, rather than keep it all in the center. I found that the galettes I made that had most the crumble in the center were more likely to break when picked up to eat.
- Bake your galettes for 25-30 minutes, or until the crust and crumble are both a golden brown. Let the galettes cool for at least five minutes -- or allow them to cool entirely -- before handling them.
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