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Gluten-Free Strawberry Galette

This recipe is inspired by Colavita’s beautiful ad in JOY of KOSHER with Jamie Geller magazine's Pesach issue.

strawberry galette
  • Duration
  • Cook Time
  • Prep Time
  • 8Servings


Strawberry Filling:

  • 2 cups fresh or frozen strawberries
  • ½ cup sugar
  • Several thyme sprigs
  • 1¼ inch coin size piece fresh ginger, optional
  • 1 tablespoon tapioca starch
  • Pinch of kosher salt

Strawberry Topping:

  • 1 cup fresh strawberries, thinly sliced
  • 2 tablespoons sugar
  • 1 teaspoon tapioca starch


  • 1½ cups almond flour (not ground almonds)
  • ½ cup tapioca starch
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • ¼ cup extra virgin olive oil, such as Colavita


Strawberry Filling:

1. Simmer strawberries, sugar, thyme, ginger, tapioca, salt and 2 tablespoons of water in a small saucepan, stirring frequently, until berries are mushy and thick. 

2. Mash berries with a fork or potato masher and cook until very thick and jammy.

3. Chill completely.

Strawberry Topping:

1. In a small bowl, toss berries, sugar and tapioca starch together. Set aside.


1. Pulse almond flour, tapioca, sugar, salt and evoo in a food processor. Add 1 egg and process until mixture pulls together.

2. Flatten dough into a disc and wrap in parchment paper. Chill for 1 hour or overnight.

3. Preheat oven to 375°F. 

4. Roll dough between 2 sheets of parchment paper to ¼ inch thickness. Remove top sheet of parchment and place bottom parchment and flattened dough on a baking sheet.

5. Schmear strawberry filling in the center of dough, leaving 1½ inch from the edge without filling.

6. Arrange strawberry topping on top of filling. Fold galette edges toward center, leaving a 3-inch opening. The dough will crack and resist this treatment. Pinch it back together and show it who’s boss!

7. Whisk remaining egg and brush it on dough, then sprinkle 1 tablespoon of sugar on top. Bake at 375°F for 25 minutes until golden brown. Cool completely before cutting and serving.

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