Teff Flour Strawberry Galette with Almond Cream

Name: Teff Flour Strawberry Galette with Almond Cream
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6 servings
Cuisine: French
Ingredients: 1 cup (140 g) teff flour; ¾ cup (95 g) all-purpose flour; 6 tbsp (85 g) unsalted butter, cold, cut into ½-inch cubes; ½ tsp (3 g) fine sea salt; 1 tbsp (12 g) granulated sugar; 3 tbsp (45 ml) ice water; 1 lb (450 g) fresh strawberries, hulled and halved; 2 tbsp (25 g) granulated sugar; ½ tsp (2½ ml) pure vanilla extract; ¼ tsp (1.3 ml) freshly ground black pepper (optional); ¾ cup (180 ml) unsweetened almond milk; ½ tsp (2½ ml) almond extract; 2 tbsp (16 g) cornstarch; 2 tbsp (25 g) granulated sugar; ¼ tsp (1.3 ml) ground cardamom; ⅛ tsp (½ g) fine sea salt; 1 whole (50 g) large egg, beaten with 1 tbsp water; 1 tbsp (12 g) turbinado sugar (optional)

From the MyKitchenBank Kitchen

A rustic, nutty galette featuring a teff-based crust with a tender, earthy crumb and a filling of fresh strawberries with subtle spice. Topped with a silky almond cream infused with vanilla and cardamom, this galette celebrates whole grains while delivering the elegance of a French-style tart. The folded pastry creates beautiful crimped edges and pockets of jammy fruit that caramelize slightly at the edges during baking.

Prep: 25 min
Cook: 35 min
Wait: 1 hr 30 min
Total: 2 hr 30 min
Makes: 1 galette (6 slices)

Save to My Kitchen Jump to recipe

Ingredients

6 servings

For the crust
1 cup (140 g) teff flour
¾ cup (95 g) all-purpose flour
6 tbsp (85 g) unsalted butter, cold, cut into ½-inch cubes
½ tsp (3 g) fine sea salt
1 tbsp (12 g) granulated sugar
3 tbsp (45 ml) ice water
For the filling
1 lb (450 g) fresh strawberries, hulled and halved
2 tbsp (25 g) granulated sugar
½ tsp (2.5 ml) pure vanilla extract
¼ tsp (1.3 ml) freshly ground black pepper (optional)
For the almond cream
¾ cup (180 ml) unsweetened almond milk
½ tsp (2.5 ml) almond extract
2 tbsp (16 g) cornstarch
2 tbsp (25 g) granulated sugar
¼ tsp (1.3 ml) ground cardamom
⅛ tsp (0.5 g) fine sea salt
For assembly
1 whole (50 g) large egg, beaten with 1 tbsp water
1 tbsp (12 g) turbinado sugar (optional)

Equipment (11)

Medium mixing bowl
Small mixing bowl
Large mixing bowl
Measuring cups and spoons
Whisk
Fork or pastry cutter
Plastic wrap
Parchment paper
Rolling pin
9×13-inch (23×33 cm) baking sheet
Pastry brush

Steps

Before you start

Cut cold butter into cubes 30 minutes before making the dough
Chill the finished dough for at least 1 hour before rolling
Preheat the oven to 400°F (200°C) 15 minutes before baking
Have all ingredients measured and ready (mise en place)

1
Make the teff crust dough
- In a large mixing bowl, whisk together 1 cup (140 g) teff flour, ¾ cup (95 g) all-purpose flour, ½ tsp (3 g) fine sea salt, and 1 tbsp (12 g) granulated sugar.
- Add 6 tbsp (85 g) cold butter cubes and use a fork or pastry cutter to cut the butter into the dry ingredients until the mixture resembles coarse cornmeal with some pea-sized butter pieces remaining.
- Drizzle 3 tbsp (45 ml) ice water over the mixture and gently stir with a fork just until the dough comes together.
- Do not overmix—the dough should be shaggy but hold together when pressed.
+ Show details− Hide details
Ready when: Dough comes together when pressed, with visible flecks of butter throughout
Tip: Keep all ingredients and tools cold; this helps create a tender, flaky crust. If the dough feels warm, refrigerate it for 10 minutes before proceeding.
2
Chill the dough
- Form the dough into a flat disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
- This allows the gluten to relax and the butter to firm up, making the dough easier to roll and resulting in a flakier crust.
+ Show details− Hide details
Ready when: Dough is firm and holds its shape when pressed
Tip: The dough can be made up to 24 hours ahead and refrigerated in an airtight container, or frozen for up to 1 month.
3
Prepare the filling
- While the dough chills, prepare the strawberry filling.
- In a medium mixing bowl, combine 1 lb (450 g) fresh strawberries (hulled and halved), 2 tbsp (25 g) granulated sugar, 0.5 tsp (2.5 ml) vanilla extract, and 0.25 tsp black pepper if using.
- Toss gently to coat.
- Let the berries macerate at room temperature for 15 minutes so they release some of their juice.
+ Show details− Hide details
Ready when: Berries are glistening and surrounded by syrupy liquid
Tip: The fresh pepper adds a subtle complexity without being obvious—it enhances the berry flavor rather than tasting peppery.
4
Make the almond cream
- In a small mixing bowl, whisk together 2 tbsp (16 g) cornstarch, 2 tbsp (25 g) granulated sugar, ¼ tsp ground cardamom, and ⅛ tsp (0.5 g) fine sea salt.
- Slowly pour in ¾ cup (180 ml) unsweetened almond milk while whisking constantly to avoid lumps.
- Whisk in 0.5 tsp (2.5 ml) almond extract.
- Pour the mixture into a small saucepan and cook over medium heat, stirring frequently, until it thickens into a custard-like consistency, about 3–4 minutes.
- The cream should coat the back of a spoon.
- Remove from heat and let cool for 5 minutes.
+ Show details− Hide details
Ready when: Mixture is thick enough to coat the back of a spoon; no raw starch taste when a small amount is tasted
Tip: Whisk constantly while adding the almond milk to prevent lumps; if lumps do form, strain the cream through a fine-mesh sieve.
5
Roll and shape the galetteOven 400°F / 205°C
- Preheat the oven to 400°F (200°C).
- Remove the chilled dough from the refrigerator and let it sit at room temperature for 3–5 minutes to soften slightly.
- On a sheet of parchment paper, roll the dough into a rough 12-inch (30 cm) circle, about ⅛ inch (3 mm) thick.
- It doesn't need to be perfectly round.
- Transfer the parchment paper with the dough to a 9×13-inch (23×33 cm) baking sheet.
+ Show details− Hide details
Ready when: Dough is rolled to an even thickness and sits flat on the parchment paper
Tip: If the dough cracks while rolling, gently press the edges back together with your fingers—rustic imperfections are part of a galette's charm.
6
Fill and fold the galette
- Spoon the macerated strawberries and their juices into the center of the dough, leaving a 2-inch (5 cm) border around the edges.
- Fold the edges of the dough up and over the filling, pleating and crimping as you go to create a rustic border.
- The edges should slightly overlap and hold together.
- Some of the filling will be exposed in the center—this is correct.
+ Show details− Hide details
Ready when: Edges are folded up and pleated all the way around; filling is mostly covered except for the center
Tip: Work quickly so the dough doesn't warm up too much. If it becomes soft, refrigerate the shaped galette for 10 minutes before baking.
7
Brush and finish
- In a small bowl, beat together 1 large egg (50 g) with 1 tbsp (15 ml) water.
- Brush the egg wash over the exposed crust edges.
- Sprinkle 1 tbsp (12 g) turbinado sugar over the egg-washed edges if desired for extra texture and shine.
+ Show details− Hide details
Ready when: Egg wash is evenly applied; sugar adheres to the wet egg wash
Tip: The turbinado sugar is optional but creates a beautiful, sparkly crust. Regular granulated sugar works too but won't be as visible.
8
Bake the galetteOven 400°F / 205°C
- Bake the galette at 400°F (200°C) for 30–35 minutes, until the crust is golden brown and some of the berry juices are bubbling around the filling.
- The crust should be set and crisp when tapped with a spoon.
- If the edges brown too quickly, loosely tent them with foil for the last 10 minutes of baking.
+ Show details− Hide details
Ready when: Crust is deep golden brown; berry juices bubble at the edges; crust is firm to the touch
Tip: Every oven is different—start checking at 30 minutes. The galette is done when the crust is visibly golden, not pale.
9
Cool and serve
- Remove the galette from the oven and let it cool on the baking sheet for 10–15 minutes.
- This allows the filling to set slightly so it doesn't run when the galette is cut.
- Transfer the galette to a serving plate.
- Serve each slice with a generous dollop of the cooled almond cream on the side or spooned over the top.
- Dust with a pinch of ground cardamom if desired.
+ Show details− Hide details
Ready when: Galette is warm but not piping hot; filling has thickened
Tip: The galette can be served warm, at room temperature, or even chilled. Rewarm gently in a 300°F (150°C) oven for 5 minutes if serving later.

Good to know

Tips

Teff flour has a delicate, slightly sweet, malty flavor that pairs beautifully with berries. It's high in fiber and creates a tender, flaky crust when combined with all-purpose flour in a 4:3 ratio.
For the crust, keep all ingredients as cold as possible—this is the key to a flaky, tender pastry. Chill your mixing bowl and even your hands if the kitchen is warm.
Don't overwork the dough. Gently toss ingredients together with a fork instead of kneading or stirring vigorously; overworked gluten makes tough pastry.
The almond cream can be served warm or chilled depending on your preference. If making it ahead, store it in an airtight container and gently reheat over low heat with a splash of almond milk if it has thickened too much.

Make ahead

The dough can be made up to 24 hours ahead and refrigerated, or frozen for up to 1 month. The almond cream can be made up to 1 day ahead and refrigerated; reheat gently over low heat, whisking occasionally, or serve cold.

Storage & reheating

Store leftover galette covered with plastic wrap at room temperature for up to 2 days, or refrigerated for up to 4 days. Reheat slices in a 300°F (150°C) oven for 5–8 minutes until warmed through. The galette can be frozen for up to 2 months; thaw at room temperature for 2 hours before reheating. Almond cream keeps refrigerated in an airtight container for up to 5 days.

Substitutions

teff flour → whole wheat pastry flour or spelt flour. Use the same weight (140 g) and increase the ice water by 1 tbsp (15 ml) as these flours absorb more liquid. The earthy flavor will be less pronounced but the texture will be similar.
unsweetened almond milk → unsweetened oat milk or heavy cream. Oat milk will create a slightly less rich cream; heavy cream will make a richer custard. Use the same amount (180 ml) in either case.
fresh strawberries → fresh raspberries, blackberries, or a mix of berries. Use the same total weight (450 g). Smaller berries like raspberries don't need to be halved. The baking time may be 1–2 minutes shorter with watery berries.
ground cardamom → ground ginger, cinnamon, or omit entirely. Use ¼ tsp of ground ginger for warmth, or ⅛ tsp cinnamon for subtlety. Cardamom is traditional with almond and stone fruits, but not essential.