This gluten-free chocolate strawberry galette features a tender, flaky chocolate crust wrapped around juicy, sweet strawberries. Rustic, elegant, and completely gluten-free, this easy galette recipe delivers rich cocoa flavor balanced with bright summer fruit—no special pans or perfect shaping required.
Ingredients
- Chocolate Galette Crust
- 1½ cups gluten-free all-purpose flour 1:1 blend with xanthan gum
- 3 tbsp unsweetened cocoa powder
- 2 tbsp granulated sugar
- ¼ tsp salt
- ½ cup unsalted butter cold and cubed
- 4 –6 tbsp cold water
- Strawberry Filling
- 3 cups fresh strawberries hulled and sliced
- ⅓ cup granulated sugar
- 1½ tbsp cornstarch
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- Finishing
- 1 egg beaten (optional, for egg wash)
- Extra sugar for sprinkling
Instructions
- Preheat & Prep
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare the Filling
- In a bowl, toss strawberries with sugar, cornstarch, lemon juice, and vanilla. Set aside.
- Make the Crust
- In a mixing bowl, whisk gluten-free flour, cocoa powder, sugar, and salt.
- Cut in cold butter with a pastry cutter or fork until crumbly.
- Form the Dough
- Add cold water 1 tablespoon at a time until the dough just comes together.
- Shape into a disc, wrap, and chill 30 minutes.
- Roll the Dough
- Roll dough between two sheets of parchment into a 10–12 inch circle.
- Transfer to the prepared baking sheet.
- Assemble the Galette
- Spoon strawberry filling into the center, leaving a 2-inch border.
- Fold edges over the filling, pleating gently.
- Finish
- Brush crust with egg wash if using and sprinkle lightly with sugar.
- Bake
- Bake 40–45 minutes, until the crust is set and the filling is bubbling.
- Cool
- Let cool 15 minutes before slicing.
Notes
- Chilling the dough is essential for structure.
- Galettes are forgiving—patch cracks as needed.
- Cornstarch is key to preventing a watery filling.