Gluten-Free Strawberry Rhubarb Galette

• This gluten-free Strawberry Rhubarb Galette is a perfect dessert to satisfy your pie cravings when you don't want to fuss with pastry. In fact, the more rustic it looks, the better!
• A galette is a French pastry, made with a single free-form crust. It's meant to look rustic. Galettes can be savory, like this Potato Galette with Bacon and Cheese and this Gluten-free Spinach Artichoke Galette, or they can be sweet, like this Blueberry Lemon Ginger Galette, or today's strawberry-rhubarb recipe.
• A fruit galette is a casual dessert with a crisp crust and a sweet filling. If you're an amateur baker, this recipe is for you. This strawberry-rhubarb galette tastes like you've been working on it in the kitchen all day, and yet it's quick to assemble and pop in the oven.
• It's very difficult to mess up this dessert! So let's get started a make this gluten-free strawberry rhubarb galette today.

For the pastry: the dough needs chilling time, so make it a few hours ahead of time or even the night before. It will last in the fridge for 3-4 days. You'll need almond flour, tapioca flour, salt, cold butter, an egg and a teaspoon of honey.

For the filling:

• strawberries: fresh. You'll be slicing these and you'll need about 2 ½ cups.
• rhubarb: fresh, or frozen and very well-drained. Press out excess moisture with a cloth or paper towel.
• sweetener: granulated sugar or 0-calorie sweetener like Lacanto Monkfruit
• cornstarch: for thickening the filling
• orange: orange zest and a little freshly squeezed orange juice adds a little flavour
• vanilla: pure vanilla extract
• egg wash: just whisk an egg with a little water to make an egg wash to brush on the crust before baking

1. Begin by making the pastry. It need chilling time, so you'll need to make it about four hours in advance, or even the day before. It will last for 3 - 4 days in the refrigerator.
2. When you're ready to make your galette, remove the chilled dough from the fridge and let it sit on the counter while you make the filling. Slice strawberries, chop rhubarb, toss with sweetener, orange zest and juice, vanilla and cornstarch.
3. Next you'll roll out the dough. Gluten-free pastry tends to be a little sticky. This recipe, however, is my new favourite! Using a combination of almond flour and tapioca flour made it relatively easy to work with.
4. Parchment paper will be your best friend in this recipe. Use it to roll out the pastry, then later to help fold over the edges of the galette to enclose the filling.
5. Transfer the pastry round together with the parchment paper underneath it to a baking sheet.
6. Mound the filling in the center of the pastry round, leaving a 2-inch border all around. Then gently (with the help of the parchment paper underneath, fold the pastry over the filling, overlapping it and creating pleats as you work.
7. If the pastry tears, it's easily repaired. Pinch it back together with your fingers, or return the pie to the fridge for a few minutes to chill it again.
8. Brush with egg wash, then bake until the crust is golden brown and the fruit is bubbling.

Remember, this is not a perfect strawberry-rhubarb pie: it's a rustic, casual French galette! It will taste every bit as delicious when it comes out of the oven with a crisp golden crust and a sweet strawberry filling.