Gluten-Free Strawberry Galette

1. 1

   To prepare pastry crust, lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 3 ingredients (through salt) in a food processor; pulse two times. Add butter to flour mixture; pulse 4 to 5 times or until mixture resembles coarse meal. With processor on, slowly add buttermilk through food chute; process just until dough forms a ball. Gently press dough into a 4-inch circle on plastic wrap; wrap tightly and refrigerate for 30 minutes.

2. 2

   Preheat oven to 350u00b0 F. Unwrap dough and place on a sheet of parchment paper, dusting with flour if dough feels a little tacky to the touch. Cover with another sheet of parchment paper and roll dough into a 15-inch circle. Carefully peel off top piece of parchment and slide dough with bottom sheet of parchment onto a baking sheet.

3. 3

   To prepare filling, whisk together almonds, Cup4Cup flour and 1/4 cup sugar. Spoon onto prepared pastry, leaving a 2-3-inch gap around the edges. Combine strawberries with 1 tablespoon of sugar, balsamic vinegar and optional almond extract, then spoon carefully onto the almond flour mixture.

4. 4

   Using a bench scraper, carefully fold edges of pastry up and over the strawberry filling. If you see any rips, pinch to seal. Lightly sprinkle edges of dough with turbinado sugar.

5. 5

   Bake at 350u00b0F for 50 minutes to one hour, or until pastry is golden brown and strawberry juices are bubbling. Carefully slide galette still on parchment paper onto a rack. Cool to room temperature before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.