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Gluten-Free Fresh Citrus & Berry Galette

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  • Author: Ciao Chow Bambina
  • Category: Dessert

Ingredients

Scale
  • Crust
  • 2 cups gluten free all purpose baking mix (I used Arrowhead Mills), plus extra for rolling
  • 1 1/2 tsp. sugar
  • 1/4 tsp. salt
  • 3/4 cup unsalted butter, chilled and cut into small pieces
  • 5 to 6 Tbsp. ice water
  • Filling
  • 3 cups fresh strawberries, hulled and halved
  • 2 cups fresh blueberries
  • 1/3 cup sugar, plus additional for optional sprinkling
  • 1 Tbsp. cornstarch
  • 1 tsp. vanilla extract
  • 2 tsp. orange juice
  • 1 tsp. finely grated orange zest
  • 1 egg, beaten

Instructions

  1. Pulse baking mix, sugar and salt in a food processor to combine.
  2. Scatter butter over mixture and pulse until it resembles coarse crumbs.
  3. Add 5 Tbsp. water and pulse until mixture just holds together when pinched, then gradually adding 1 tsp. of water at a time to form a firmer mix, if needed. (Alternatively, you can use a fork or a pastry blender to combine.)
  4. Pour mixture onto work surface and shape into a mound.
  5. With the heel of your hand, press down and knead until a well-combined dough forms.
  6. Pat into an 8-inch disc, wrap and refrigerate until very firm, 1 – 2 hours.
  7. Meanwhile, start the filling. Toss berries and 1/3 cup of sugar in a strainer set over a bowl. Let drain for an hour.
  8. When ready to bake, adjust the oven rack to the lower middle position and preheat oven to 400 F.
  9. Lay a large piece of parchment on work surface, dust with baking mix, remove dough from refrigerator, place in the center of the parchment, dust with a little more mix, and place a large piece of plastic wrap over top.
  10. Roll dough into a 14 inch diameter circle about 1/4 inch thick; remove plastic and slide parchment sheet with dough circle onto a rimmed baking sheet. Set aside.
  11. In a large bowl, stir together cornstarch, vanilla and orange juice.
  12. Add drained berries and orange zest then toss to combine.
  13. Pour filling into center of rolled dough, leaving about a 3 inch border around the edge.
  14. Fold dough over about two inches of filling, working your way around the galette and gently pinching the dough to secure it.
  15. Brush dough with egg wash, if desired, sprinkle with sugar.
  16. Bake until crust is golden and filling is tender, 30 to 35 minutes.
  17. Cool on baking sheet to room temperature on a wire rack.
  18. Serve.

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Find it online: https://ciaochowbambina.com/gluten-free-fresh-citrus-berry-galette/