This Berry Red Galette features fresh cherries and rhubarb from Twin Maple Orchard & Gardens and strawberries from Broadview Farm and Gardens (more information following recipe) at this weekend’s North End City Market. We wasted no time putting these ingredients to work in an easy dessert that’s perfect for a 4th of July get together. Check out our Eat Local Series for more ideas on how to use local market produce.
Our version is refined sugar, grain, and gluten-free because that’s our deal, but between us, you can use a refrigerated pie crust for this recipe (adjust baking instructions on box) and the only work involved is slicing and rolling. The fruit is best when sliced ahead of time and refrigerated up to four hours, making this great for party prep. We do recommend a strategically placed smudge of flour you can publicly dust off as your friends and neighbors marvel at your herculean efforts. How do you do it?Print
Berry Red Galette packed with farm fresh cherries, raspberries, and rhubarb.
For the Crust
- 1 1/4 cups Anthony’s blanched almond flour
- 2/3 cup Anthony’s tapioca flour
- 2 tbsp Anthony’s coconut flour
- 1 tbsp Lakanto Classic or Granular Swerve, divided
- 1/8 tsp salt
- 6 tablespoons cold unsalted butter, cubed
- 1 large egg, cold
For the Filling
- 2 cups fresh sliced strawberries
- 12 fresh red cherries, pitted and sliced
- 1/2 cup diced fresh red rhubarb
- 1/4 cup Lakanto Classic or Granular Swerve
- 1/4 cup Lakanto Golden or Brown Swerve
- 2 tbsp Anthony’s tapioca flour, divided
- 1/2 tsp pure vanilla extract
- 1 tbsp fresh lemon juice
- 1/2 tsp ground cinnamon
- 1 beaten egg for egg wash on crust
- Optional: Whipped coconut cream or ice cream for topping.
For the Crust
- Reserve 1 teaspoon of the sweetener and add all other crust ingredients except for the egg to a food processor. Pulse until mixture is the texture of coarse crumble.
- Add the cold egg and pulse again just until dough comes together.
- Remove blade and fold dough out onto a large piece of plastic wrap. Roll dough into a ball, then flatten slightly and wrap tightly in plastic. Refrigerate for about an hour, or up to overnight.
- Note: You should still have a teaspoon of sweetener set aside.
For the Filling
- Prep strawberries, cherries, and rhubarb. In a large bowl, combine vanilla and lemon juice, then add fruit and toss. In a small bowl, combine 1 tablespoon tapioca flour, the sweeteners, and cinnamon. Add to the fruit and toss to coat evenly. Cover bowl and refrigerate at least one hour, and up to four hours. These fruits will give off quite a bit of liquid and need time to do so.
- Note: You should still have a tablespoon of tapioca flour set aside.
Putting it Together
- When ready to roll the dough and assemble the galette, place oven rack at center position and preheat oven to 375 degrees F.
- Place the dough between two large pieces of parchment paper and roll out to a large circle or rectangle between 1/8 and 1/4″ thick. It doesn’t have to be perfect – that’s the beauty of galettes. Place the parchment/dough package on a large baking sheet and remove the top layer of parchment paper.
- Toss the fruit again. Sprinkle with one teaspoon of the tapioca flour at a time while tossing to distribute until all tapioca flour has been added.
- Use a slotted spoon to place the fruit into the middle of the dough and gently flatten out to form a crowded single layer with a 2-inch open edge of dough all the way around. Discard excess liquid (amount will vary based on type of cherries and strawberries used).
- Beat the reserved egg for egg wash.
- Use the parchment paper to gently fold the dough upward and over on the edges, crimping the folds together as you go, and brushing the folds lightly with egg wash to seal. Be careful not to tear the dough while folding or the liquid from the filling will leak out while baking.
- Brush the entire top of the crust with egg wash and sprinkle with half of the reserved teaspoon of sweetener. Let sit for a couple of minutes, then brush again and sprinkle the remaining sweetener onto the crust.
- Bake on center rack for 30-35 minutes. The crust will be golden brown. Check at 30 minutes, watching closely thereafter.
- Remove and let rest for 10-15 minutes before slicing and serving.
Refrigerate leftovers in an airtight container up to 4 days.
Total time is active time and does not include dough chilling or filling resting. Dough can be made the night before. Fruit mixture can be made up to four hours before baking. Both should be made at least an hour before assembling and baking.
Granular and brown sugar can be used in place of Lakanto and Swerve if you’re not avoiding refined sugars.
Keywords: CHERRIES, STRAWBERRIES, RHUBARB, GALETTE, DESSERT, PIE, PASTRY, GLUTEN-FREE, GRAIN-FREE, SUGAR-FREE, SUMMER DESSERTS, EASY DESSERTS, BAKING, HOLIDAYS, FARMERS MARKET, LOCAL PRODUCE, EAT LOCAL, JULY 4TH
Located in Marengo, IL, Broadview Farm and Gardens is a family-owned farm on nine acres. They grow organic produce and raise heritage breeds of hogs, goats, laying hens, and pastured broilers, all of which are raised outdoors with room to graze. They offer fresh seasonal produce and herbs, free-range eggs, pasture raised meats, and gorgeous handmade soap in a variety of scents (also unscented) and styles. In the Rockford, IL area, you can find Broadview Farm and Gardens at Choices Natural Market, North End City Market, and Edgebrook Farmers Market.