Gluten free Strawberry Galette
    Vanilla Custard
    1. Heat oven to 180°C (360 F). Mix all dry ingredients. Use room-tempered butter and nip it together with the flour mixture. It is useful to use a household assistant. Finish with the egg and knead together into a dough.
    2. Let the dough rest in the refrigerator for about 10 minutes. Roll the dough out between two pieces of parchment paper into a circle. You want it thick enough to be able to hold the filling and fold up the sides. Carefully remove the top paper.
    3. Continue with the filling. Slice the strawberries and apple. Combine with zest from one lemon and cardamom.
    4. Place the filling in the middle of the circle leaving about 5 cm (2 inches) around the edge empty. Gently fold the sides up, creasing the dough together with your fingers as you go. I used the parchment to help fold up the dough so it didn’t break. Sprinkle it with sugar.
    5. Transfer the parchment with the galette to the baking sheet and bake for 30 minutes until the edges are golden brown. Remove from the oven and let cool for 10 minutes before slicing and serving.
    6. Vanilla Custard: Combine milk and cream in a small saucepan. Using a sharp knife, split vanilla bean in half lengthways and scrape out seeds. Add bean and seeds to milk mixture. Place over medium heat. Cook, stirring constantly, for 2 minutes or until hot (do not allow to boil). Remove saucepan from heat.
    7. Whisk egg yolks and sugar in a bowl until well combined. Remove vanilla beans from milk mixture. Pour hot milk mixture over egg yolk mixture, whisking constantly.
    8. Return mixture to saucepan over low heat. Cook, stirring constantly, for 15-20 minutes or until custard thickens (do not allow custard to boil, as it might curdle).
    9. Serve custard warm or cold together with the strawberry galette.