Go Back

Paleo Strawberry Rhubarb Galette

Gluten Free, Paleo Strawberry Rhubarb Galette
Prep Time 8 mins
Cook Time 40 mins
Resting time 20 mins
Course Dessert
Cuisine American
Servings 10 slices
Calories 300 kcal

Equipment

  • Food processor
  • baking sheet
  • Large bowl

Ingredients
  

For the Crust

  • 1 cup almond flour
  • 1 cup tapioca flour
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (cold, cut into cubes)
  • 1 egg
  • 1 teaspoon honey

For the Filling

  • 2 cups strawberries (diced)
  • 2 cups rhubarb (diced into pea-sized pieces)
  • 1 tablespoon lemon juice (approximately 1 lemon)
  • 1/3 cup coconut sugar
  • 1 tablespoon arrowroot starch

For Egg Wash & Sugar Topping

  • 1 egg (beaten)
  • 1/3 tablespoon coconut sugar

Instructions
 

  • Prepare the crust: In a food processor combine almond flour, tapioca flour, salt and cold butter and pulse until the butter is broken down into pea-sized pieces. Add in egg and honey and process until the dough comes together. Shape dough into one round disk, wrap tightly in plastic wrap and transfer to refrigerator until cold, at least 4 hours or overnight.
  • Prepare the filling: Mix the strawberries, rhubarb, lemon juice, sugar, arrowroot starch, and vanilla together in a large bowl. Cover and refrigerate until the dough is ready. 
  • Preheat oven to 350 degrees.
  • Once dough is chilled and oven is preheated, between two sheets of parchment or plastic wrap, roll out dough to about a 12 inch circle. Move dough onto parchment lined baking sheet.
  • Spoon the strawberry rhubarb filling (not the juices) into the center of the dough, leaving a 2-3 inch border all around. Gently fold the edges of the dough over the fruit, overlapping the dough as necessary. Press gently to seal the edges. 
  • Brush the edges of the galette with egg wash and sprinkle with coconut sugar.
  • Bake the galette for 35-40 minutes until the edges are golden brown.
  • Remove from the oven, let sit about 15-20 minutes before slicing and serving.

Notes

NUTRITION INFORMATION Yield: 10 Servings
Amount Per Serving: Calories: 300, Total Fat: 21g, Saturated Fat: 6.8g, Cholesterol: 43mg, Sodium: 126mg, Total Carbohydrates: 25.3g, Dietary Fiber: 3.5g, Total Sugars: 7.8g, Protein: 6g
Keyword dessert, paleo, rhubarb