Gluten-Free Chocolate Strawberry Galette with Almond Flour
A rustic free-form tart featuring fresh strawberries and dark chocolate chunks nestled in a buttery almond flour crust. This naturally gluten-free galette combines the classic pairing of chocolate and strawberries in an approachable dessert that's perfect for casual entertaining or summer gatherings. The tender almond flour pastry provides a nutty richness while the tapioca flour adds structure, creating a crust that holds up beautifully to the juicy fruit filling. Unlike traditional galettes, this version celebrates both fresh fruit and decadent chocolate, making it an ideal choice for those avoiding gluten without sacrificing flavor or texture.
Ingredients
- 1 ½ cups almond flour
- ½ cups tapioca flour
- 1 tablespoon coconut sugargranulated sugar1:1budgetFull guide →
- ¼ teaspoon kosher salt
- 6 tablespoons grass-fed butter, cold, cubedvegan butter1:1vegandairy-freedairy-free
- 1 egg, coldflax eggs2 tbsp ground flaxseed + 5 tbsp water per eggveganeggs-free
may affect binding slightly
Full guide → - 2 ½ cups fresh strawberries, cut in half if large
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon tapioca flour
- ½ cups dark chocolate chunks, 3 oz.
- 1 egg, beatenflax eggs2 tbsp ground flaxseed + 5 tbsp water per eggveganeggs-free
may affect binding slightly
Full guide →
Instructions
- 1
Combine almond flour, tapioca flour, coconut sugar, salt and butter in a food processor and pulse until mixture resembles coarse meal
- 2
Add egg and pulse until dough comes together, then wrap in plastic and refrigerate for at least 1 hour
- 3
Preheat oven to 375°F
- 4
Toss strawberries with maple syrup, vanilla extract, and tapioca flour until coated, then add most of the chocolate chunks
- 5
Roll dough between two pieces of parchment paper into a 10-inch circle
- 6
Place filling in center leaving 2 inches around the edge empty and top with remaining chocolate chunks
- 7
Fold sides up and crease dough together with fingers, using parchment to help prevent breaking
- 8
Beat remaining egg with water and brush outside edges twice, allowing to dry between applications
- 9
Transfer on parchment to baking sheet and bake for 30 minutes until edges are golden brown
- 10
Cool for 10 minutes before slicing and serving
Tips
Use parchment paper to help fold the galette edges without breaking the delicate almond flour dough.
Reserve some chocolate chunks to place on top of the filling for better distribution and visual appeal.
Brush the egg wash twice with drying time between for a more golden, professional-looking finish.
Good to Know
Cover and refrigerate for up to 3 days. Best served at room temperature.
Dough can be made up to overnight in advance. Assemble and bake same day for best texture.
Serve at room temperature or slightly warm. Pairs well with vanilla ice cream or whipped cream.
Common Mistakes
Chill dough adequately to prevent breaking when folding edges.
Don't overfill the center to avoid spillage during baking.
Use parchment paper to transfer galette to prevent tearing.
Substitutions
Dairy-Free Swaps
Vegan Options
may affect binding slightly
Full guide →Nut-Free Alternatives
General Alternatives
FAQ
Can I make this dairy-free?
Yes, substitute the butter with vegan butter in equal amounts. The texture will be slightly different but still delicious.
How long will this keep?
Store covered in the refrigerator for up to 3 days. The crust may soften slightly but flavor remains good.
Can I freeze the dough ahead?
Yes, wrap the dough tightly and freeze for up to 3 months. Thaw in refrigerator before rolling.