Enjoy the tastes of summer with these gluten-free mini galettes. They are baked to perfection and filled with sweet strawberries and sour rhubarb. Individual galettes like these are simple, gluten-free desserts that are easy to make.
Ingredients: 1 1/2 cups gluten-free all-purpose flour. 1/4 cup almond flour. 1/2 teaspoon salt. 1/2 cup cold unsalted butter, cubed. 1/4 cup cold water. 1 tablespoon apple cider vinegar. 2 cups sliced strawberries. 1 1/2 cups diced rhubarb. 1/4 cup honey. 2 tablespoons cornstarch. 1 teaspoon vanilla extract. 1 egg, beaten for egg wash. 1 tablespoon turbinado sugar for sprinkling.
Instructions: Together with salt, mix gluten-free all-purpose flour in a large bowl. When you add the cold cubed butter to the flour mixture, use a pastry cutter or your fingers to cut it in until it looks like big crumbs. In a different bowl, mix cold water and apple cider vinegar. Mix the water and vinegar together slowly and add it to the flour mixture while stirring. Do this until the dough comes together. Put the dough in the fridge for at least 30 minutes after making a disc out of it. Before you start cooking, heat the oven to 375F 190C. Put parchment paper on the bottom of a baking sheet. Put diced rhubarb, sliced strawberries, honey, cornstarch, and vanilla extract in a mixing bowl. Toss the fruit around until it is covered all over. Split the chilled dough into six equal pieces. On a lightly floured surface, roll out each piece into a small circle. Put some of the fruit mixture in the middle of each circle of dough, leaving some space around the edges. To make a rustic galette shape, fold the dough's edges over the filling and pleat them as needed. Spread turbinado sugar on top of the dough and brush the edges with a beaten egg. Place the mini galettes on the baking sheet that has been prepared. If you want the crust to be golden brown and the filling to bubble, bake it for 25 to 30 minutes. Let the galettes cool down a bit before you serve them. Have fun!
Jeffrey Finley










