Chocolate Strawberry Galette (Gluten-Free + Paleo)
This delicious Chocolate Strawberry Galette recipe is simple to follow.
This delicious Chocolate Strawberry Galette recipe is simple to follow.
- 1 teaspoon vanilla extract
- 1 egg beaten
- 1 1/2 cups almond flour
- 1/2 cup tapioca flour
- 1 tablespoon coconut sugar
- 1/4 teaspoon kosher salt
- 6 tablespoons cold grass-fed butter cubed
- 1 egg cold
- 2 1/2 cups fresh strawberries (cut in half if large)
- 1 tablespoon pure maple syrup
- 1 tablespoon tapioca flour
- 1/2 cup (3 oz.) dark chocolate chunks (i recommend enjoy life or make your own)
- Carbohydrate 22.6785315601954 g
- Cholesterol 0 mg
- Fat 8.86437312499675 g
- Fiber 3.24314371259669 g
- Protein 4.09050437499719 g
- Saturated Fat 0.666533531249393 g
- Serving Size 1 1 Serving (83g)
- Sodium 38.8026437498521 mg
- Sugar 19.4353878475988 g
- Trans Fat 0.5240349374999 g
- Calories 179 calories
Step-by-step
- Combine the almond flour, tapioca flour, coconut sugar, salt and butter in a food processor, or use a pastry blender in a bowl. Pulse or blend until the texture of coarse meal.
- Add 1 egg and pulse/mix again until dough comes together. If you’re mixing in a bowl, you may want to use your hands to bring the dough together at the end. Turn out the dough onto a piece of plastic wrap and refrigerate for at least 1 hour or up to overnight.
- When ready to bake, preheat oven to 375°F.
- In a medium bowl, stir together the strawberries, maple syrup, vanilla extract, and tapioca flour. Toss until coated. Add in the chocolate chunks, reserving some to put on top.
- Roll the dough out between two pieces of parchment paper into a circle, about 10†across. You want it thick enough to be able to hold the filling and fold up the sides.
- Place the filling in the middle of the circle leaving about 2 inches around the edge empty. Top with remaining chocolate chunks on top.
- Gently fold the sides up, creasing the dough together with your fingers as you go. I used the parchment to help fold up the dough so it didn’t break.
- Beat the remaining egg with a splash of water in a small bowl. Brush the outside edges of the galette with the egg wash. Let dry for two minutes, and brush one more time.
- Transfer the parchment with the galette to the baking sheet and bake for 30 minutes until the edges are golden brown.
- Remove from the oven and let cool for 10 minutes before slicing and serving.
Fats melt at specific thresholds, and keeping dairy cold determines whether almond-flour pastry shatters into flaky layers or slumps into a greasy disk during baking. Small kitchens require strategic freezer space management because grain-free doughs lack gluten's structural forgiveness, making chilling periods non-negotiable before shaping. Working quickly with chilled, cubed butter prevents the warmth of your hands from prematurely liquefying the fat before it enters a 375°F oven. When rolling this delicate matrix, parchment paper acts as both a protective barrier against sticking and the primary mechanical hoist for transferring the fragile round onto a baking sheet.
Managing Moisture in Fruit Fillings
Fresh strawberries release significant cellular water upon heating, which demands a precise amount of tapioca flour to gelatinize juices before they breach the crust. Frozen berries retain ruptured cell walls from the freezing process, resulting in a much higher liquid release that requires an increased starch ratio or prior thawing and draining to prevent a soggy bottom. Tossing the fruit thoroughly coats every surface so the thickener activates uniformly during the thirty-minute bake time.
- Dough tears during folding usually indicate the butter has warmed too much; return the round to the refrigerator for fifteen minutes to firm the fats back up.
- Applying a double layer of egg wash with a two-minute drying interval between coats guarantees a deep golden-brown sheen along the folded edges.
- Allowing the baked pastry to rest for ten minutes on the hot pan permits internal starches to set fully before slicing.
