Mascarpone (Enough to cover the base of your galette)
Strawberries (Enough to cover the base of your galette)
Corn or Tapioca Starch (Enough to cover your strawberries)
Sugar (Enough to cover your strawberries)
1 Egg (For Egg wash on chilled galette)
Sugar (to cover the edges of your galette)
Dice up your your cold butter.
Mix together your flours, starches, salt, and sugar.
Place your butter in the bowl and begin to mix by hand. You want to make the butter pea sized and still visible when the dough comes together. Do not fully incorporate the butter.
In a separate bowl, mix together your egg yolk and ice water. Add that to your bowl and begin to mix your dough together with a fork. If the dough is not wet enough, add a few more tbsp of ice water. Begin to knead your dough until it all comes together. Mold into a disc and cover with plastic wrap. Place in the fridge for an hour and not a minute less.
In the meantime, slice up your berries, cover them in your starch and sugar and allow to sit for at least 10 minutes.
Once your dough has chilled for an hour, remove from the fridge and roll it out to your desired thickness. I recommend doing this on parchment paper and a baking sheet. Dust the paper and your dough with more brown rice flour. Once it is rolled out, cover the base with mascarpone and your strawberries. Fold up your sides and return to the fridge for 15 minutes.
Set your oven to 425°
Remove your galette from the fridge, use your egg wash on the sides and cover with sugar. Place in the over for 28-30 minutes. You can eat it by itself, or serve it with vanilla ice cream or yogurt.