Easy Gluten Free Rhubarb Galette -

No ratings yet

Easy Gluten Free Rhubarb Galette

A tender and flaky gluten-free pastry wraps around sweet-tart slices of rhubarb in this rustic gluten free rhubarb galette.

Prep Time20

Cook Time30

Chill Time2

Total Time2 20

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 250kcal

Whisk the 1 large egg yolk with 1 tablespoon of ice water in a small bowl. In a large bowl, whisk together the 1 ½ cups gluten free flour, 1 tablespoon granulated sugar, and ½ teaspoon fine sea salt. Cut in the 8 tablespoons unsalted butter with a fork or your hands, working it in until crumbles form. Stir in the egg mixture, then add 2 tablespoons of ice water and stir until the dough comes together, adding more ice water by teaspoonfuls if the dough is dry. Gather the dough into a ball, flatten into a disc, and place it on a floured surface. Fold the dough over on itself about 8 times, then wrap in plastic and chill for at least 30 minutes.

Combine the 2 stalks rhubarb½ cup granulated sugar, 1 tablespoon cornstarch and the zested 1 orange in a bowl. Line a baking sheet with parchment.
Roll out the chilled dough on the parchment to a 12-inch round. Arrange the prepared rhubarb in the center of the dough - you can do concentric circles or just pile it in, leaving a 1-inch plain border at the edge. Now, gently fold the dough border up over the outer edge of the filling. Fold and crimp the dough to create a decorative edge. Place the galette in the fridge to chill for 1 hour.
When ready to bake, preheat the oven to 400°F. Place in oven and bake galette until rhubarb is tender and juices are bubbling, about 35-40 minutes. Cool galette for at least 20 minutes before serving.

Make the dough ahead. You can make the gluten-free galette dough, well wrapped in plastic, up to 2 days in advance and store it in the fridge.
Keep it in the fridge until ready to use. Keep the crust dough as cold as possible until you're ready to use it. Leave the dough in the fridge until the filling is prepared and you are ready to roll it out.
Go carefully but quickly. If you've worked with gluten-free pie crust before, you know that it is not as sturdy as one made with regular flour. This is where the cold dough really helps. But it can warm up quickly, so try to fold it up fast yet carefully so that it doesn't tear (and if it does, it's OK! Just keep going and make it work.).
Brush with egg wash. Brush the pastry dough with an egg wash made from whisking 1 egg with 1 tablespoon of water or milk before baking.
Chill the assembled galette. This is especially important when using more delicate gluten-free dough. After assembly, place the galette in the fridge for up to 4 hours. This step helps it to keep its shape during baking.
Be OK with the potential messiness. Galettes are a freeform pastry and won't always turn out aesthetically perfect, so let's embrace their messy, rustic nature.
To serve: Warm or at room temperature with whipped cream, vanilla ice cream, a drizzle of salted caramel sauce, dusted with powdered sugar, or just plain!