My Roasted Strawberry Honey Galette is the grown-up version of those traditional fresh strawberry pies. This galette is SO simple to make, gluten free, sweet from beautiful strawberries, and will have you making pie all summer long.
I’m getting really excited about the Fourth of July and all of the amazing berries that are popping up! My husband and I have some out-of-the-ordinary plans for this holiday weekend, because our first plans fell through.
We really wanted to spend the holiday with his family, at the lake, and see tons of friends and have a great time (ie he wanted to drink a lot and I wanted to eat a lot). But, because the dog boarding place we use was full, we’re homebound for the holiday. Instead, we’re planning on painting our nursery!
I’m really excited and only slightly nervous about painting the nursery. We’ve lived in our home for a good 9 months now, but we honestly have done NOTHING to it. We have all of these painting and construction plans, yet nothing has actually been executed. I feel like this room will be like breaking ground. And it’ll snowball after that…
Well, let’s be honest. We’ll probably paint the nursery, my husband will swear he’s never painting again, and I’ll start painting every room when he leaves on his next business trip. I’ll snowball.
Anyways! Back to PIE. Because that’s why you’re here. I’ve gone back to my trusty, favorite gluten free Buckwheat Crust recipe! I used this crust for Rhubarb Pies and for a tasty Apple Galette during the winter. But this time, I’ve stuffed it full of juicy strawberries, drizzled the whole thing with honey, and baked it off. Top it with lots of whipped cream and you’ll absolutely LOVE the results.
The crust is SO simple to make and I tend to just use my hands to mix the whole thing together (breaking up the butter with my fingers and everything). The result is a tender crumb crust that’s hearty and tastes amazing.
Because I hate dealing with pie plates (though I own some gorgeous ones), I’ve tended towards Galettes. They’re so SO simple. You basically roll out the dough (pinch it together where it cracks), pile on your fruit, fold up the sides and you’re done! No scary borders or uneven edges. Nobody cares that it’s “ugly” because you call it “rustic.”
So, yes, you CAN make pie. Let’s just call it a Galette. Yum.
- 1 recipe for Buckwheat Crust (linked in narrative above and below)
- 1 egg
- 1-2 Tbs. sparkling sugar
- 2-3 cups ripe strawberries, halved
- 1 Tbs. honey
- whipped cream, for serving
- Preheat your oven to 350 degrees F.
- After you’ve made your Buckwheat Crust dough and let it rest in the fridge for several hours or overnight, lay out a piece of parchment and sprinkle with cornstarch or rice flour. Carefully roll out your dough into a generally even circle (Gluten free crust can be crumbly, so if you need to dampen your fingers and pinch some spots back together, no worries. Just be patient, it’ll get there!).
- Pile your halved strawberries in the middle of the pie crust, leaving a 2” free border of crust. Use the parchment, lifting it and carefully folding up the crust sides, pressing it around, until you’ve worked around the pie and have the border folded up the edge of the strawberries (If you try to just lift the pie crust it is probably going to be more frustrating, but if you use the parchment to lift the sides and press then it’s easier).
- Beat your egg in a small bowl. Use a pastry brush to carefully brush the outside of the crust and edges with a thin layer of egg. Sprinkle on sparkling sugar.
- Drizzle the honey over the top of just the strawberries.
- Carefully use your parchment to transfer the pie to a baking sheet (I basically place the baking sheet at the edge of the counter, and use the parchment to pull the whole thing onto the baking sheet). Bake for 45-60 minutes, until the strawberries have released juices, which are thick and bubbling at the bottom of the crust, and the crust is darkened and crisp.
- Let the pie cool completely before cutting and serving. Serve with fresh whipped cream.
- The finished pie can be kept, wrapped in plastic wrap, in the fridge, for 4-5 days (seriously, you can’t eat an entire galette in 4-5 days?!). Add whipped cream only before serving. You can also freeze the finished galette, but I’d recommend keeping it on a sturdy plate or something to prevent the bottom from cracking.
The Buckwheat Flour I use.