Sweet and buttery caramelized flaky crust embraced with roasted fresh strawberries baked to a delicious jammy concentrate.
Place King Arthur Gluten-Free Flour, Turbinado Sugar, Himalayan Salt, butter, and ice water ingredients in your bread maker. Choose the dough cycle. When the process is complete, the dough should resemble bread crumbles. Roll dough into a ball put it in a bowl with plastic wrap(wet your hands, so the dough sticks easily). Refrigerate for an hour.
While the dough is chilling, Place your cored strawberries, creme, vanilla, brown sugar, cornstarch, ground cinnamon, nutmeg, and cardamom in a bowl and gently mix until the powder from cornstarch is mixed.
After an hour has elapsed, roll dough on a lightly floured surface. Since this recipe is super rustic, please don't worry about making a perfectly shaped-roundish is fine.
Preheat the oven to 350°F and line your baking tray with baking parchment paper. Spoon the strawberry mixture into the middle of the rolled-out dough, but leave two inches from the edge untouched. Fold the edges of the dough over the fruit.
Whisk one egg with a teaspoon of water for your egg wash. Brush the sides of the galette with the egg wash. Then, sprinkle your Turbinado Sugar all over the galette, especially along the crust edges. Refrigerate the pie for 10 minutes and then bake for 30 minutes. When the galette is cooked, use the juices from the strawberry filling to brush all over the pastry, it will make your pie shine! Serve warm and Enjoy!