Welcome to my latest recipe for Gluten and Dairy Free Strawberry Galette.
I am so grateful that the weather has been bright and sunny – it has definitely been really helpful when we are all staying inside. I’m lucky enough to have a little table and chairs in a sunny spot in the garden. I’m finding taking the laptop out and working in the garden for an hour a day when I’m not on calls is a nice way to break up working at home and sitting at the kitchen table all day long.
At the weekends I’ve also been enjoying a bit more baking than I usually would do. It does require a bit more planning than usual and adding in the items I need to my shopping delivery rather than the norm of just popping to the shop on a whim when I fancy baking. A few weeks ago I made these individual strawberry galettes and served them with a scoop of dairy free vanilla ice cream.
Other Baking Ideas
If you like this recipe for Gluten and Dairy Free Strawberry Galette then you might like to try one of my other baking recipes:
- Treat yourself with my Gluten and Dairy Free Chocolate Caramel Peanut Pretzel Pie
- Go traditional with my Gluten and Dairy Free Apple Custard Cake
- Make a some biscuits with my Gluten and Dairy Free Chocolate Crinkle Cookies
- Bake loaf cake with my recipe for Gluten and Dairy Free Choc Chip Muffin Loaf
More Recipes Please!
Like me, you also cook for other members of the family that do not require special dietary requirements. I’ve recently started another website, Fiona Cooks, that captures all of those recipes. If you want to check it out then please click on the following link: http://fionacooks.com
Strawberry Galette (Gluten & Dairy Free)
Preheat the oven to 180 oC
Unroll the pastry sheet onto a piece of parchment paper on a baking sheet
Use a saucer to cut out four circles of pastry
Sprinkle half caster sugar over the pastry circles
Pile the strawberries into the centre of each circle leaving a 1” border of pastry on the outside
Brush the beaten egg around the border of the pastry circles
Fold in the edges of the pastry overlapping the folds as necessary
Brush the border with the beaten egg and sprinkle with the remaining caster sugar
Bake for 20 minutes