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Gooseberry Galette

Gooseberry Galette

Tart | 18th July 2015 | By

When I was given some gooseberries from my mother, my first thought was crumble – the weather had taken a turn for the worse and it was cold and wet. However, by the time I got around to actually using them, the weather had improved. Although a gooseberry fool or other such dessert might have been more appropriate, I had “baked gooseberry something” on my mind. A sudden flash of inspiration and gooseberry galette it was – both baked and summery.

GooseberriesTruth be told, pastry has not been on my list of favourite bakes. I like to eat it, but have rarely had much joy in making it. Until, that is, I tried one of Lindsey Bareham’s recipes from Pasties. My first attempt was a great success: rhubarb pasty pie. I’ve been using a half wholemeal spelt, half white flour variation on her pastry ever since. The key ingredient here is yoghurt: it produces a light buttery flaky pastry which is just fabulous.

I’ve never made a galette before, let alone a gooseberry galette. How crazy, it’s so simple. This rustic French style of baking is very appealing, it’s simple, frugal and no pie dishes needed. The galette was exceptionally good, with a perfect balance of sweetness, tartness and satisfying flaky pastry. And no soggy bottom either. It was delicious warm, served with some blueberry cream and raspberries and was just as good on its own cold, two days later.

Gooseberry Galette

Gooseberry Galette
Serves 8
A simple rustic French gooseberry tart with the filling only partially covered by the delicious yet easy to make flaky pastry.
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Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 10 min
Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 10 min
Pastry
  1. 125g wholemeal spelt flour
  2. 125g plain flour
  3. 250g unsalted butter
  4. pinch of sea salt
  5. 3 tbsp yoghurt
Filling
  1. 300g gooseberries
  2. 60g demerara sugar
  3. a little milk for brushing
Instructions
  1. Cut butter into flour and salt and either rub between finger tips or pulse in a food processor until the mixture resembles coarse breadcrumbs.
  2. Stir in the yoghurt with a knife until the mixture comes together into a ball,
  3. Cover and leave to rest in the fridge or a cool place for Ā½ hr.
  4. Roll out on a floured surface into a rough circle to about 4mm in thickness.
  5. Place on a baking tray lined with baking parchment.
  6. Lay the gooseberries over the pastry leaving about a 5 cm boarder.
  7. Sprinkle on all but 1 tbsp of the sugar.
  8. Fold the edges inward over the gooseberries, leaving the centre open.
  9. Brush the pastry edges with milk then sprinkle with the remaining sugar.
  10. Bake at 180ā„ƒ for 40 minutes when the gooseberries should be soft and the pastry crisp and golden.
Tin and Thyme http://tinandthyme.uk/
Pastry ChallengeI’m entering this gooseberry galette into Jen’s Pastry Challenge which is all about quick pastries this month. It’s hosted alternately by Jen’s Food and United Cakedom.

 

 

Credit Crunch MunchWith butter being the only “luxury” ingredient here, this makes for a frugal dessert, especially if you grow your own gooseberries or are lucky enough to be given some. This goes then to Fuss Free Flavours and FabFood4All for Credit Crunch Munch.

Recipe of the WeekThis also goes to A Mummy Too for #RecipeOfTheWeek

Other ideas for using gooseberries you might like

Comments

  1. Leave a Reply

    Sammie
    18th July 2015

    Ooh love, love, love gooseberries. Gorgeously tart and green. Really like your spin on the pastry will give this a go – might have to use rhubarb as gooseberries can be a bit tricky to get hold of (but I will try). Lovely recipe, super post. Sammie http://www.feastingisfun.com

    • Leave a Reply

      Choclette
      19th July 2015

      Thanks Sammie. I bet rhubarb would taste delicious, but not sure how watery they might get. Give it a go and let me know šŸ™‚

  2. Leave a Reply

    Johanna @ Green Gourmet Giraffe
    18th July 2015

    that pastry looks fantastic – I made a galette earlier this year and loved it – must make more – though not so likely to have gooseberries in my kitchen as they are a rare find in the supermarkets and I don’t know if people grow them locally

    • Leave a Reply

      Choclette
      19th July 2015

      Thanks Johanna, it really is good pastry. I suspect Melbourne would be too hot for gooseberries. I’m wondering what fruit to try next.

  3. Leave a Reply

    Dom
    18th July 2015

    crazy simple but it has it’s own rustic elegance… I love pastry and this looks so good C. I got back from Mallorca yesterday expecting a bumper crop of purple gooseberries but they were ALL gone. Pesky birds!

    • Leave a Reply

      Choclette
      19th July 2015

      Oh no Dom. I remember you making something fabulous with them last year, although I can’t quite remember precisely what ….!

  4. Leave a Reply

    Riz @ Chocolates & Chai
    18th July 2015

    I’ve never tried gooseberries before but I’ve had a lot of lovely galettes. I’m sure it’s a delicious combination! The blueberry cream in your photo looks gorgeous as well!

    • Leave a Reply

      Choclette
      19th July 2015

      Ah thanks Riz. It was so much nicer than I was expecting, i shall be making them all the time now. I was going to do a post on my blueberry cream as it was awesome šŸ˜‰

  5. Leave a Reply

    Penelope
    18th July 2015

    I didn’t realise a galette would be so easy whilst being so impressive! Now I just need to try to make the pastry dairy free.

    • Leave a Reply

      Choclette
      19th July 2015

      Oh yes Penelope, it would be great to have a vegan version. Let me know if you do one.

  6. Leave a Reply

    Janice
    18th July 2015

    ooh I love a gooseberry, it’s that tart/sweet thing a bit like rhubarb! Your Galette looks so good.

    • Leave a Reply

      Choclette
      19th July 2015

      With you totally on the tart sweet thing Janice, though couldn’t stand it as a child.

  7. Leave a Reply

    Jean
    19th July 2015

    What a lovely idea, love gooseberries and this looks delicious.

      • Leave a Reply

        Choclette
        19th July 2015

        Whoop, whoop. So pleased you made it Jean. Thanks for letting me know. I’d make another one like a shot if we had more gooseberries.

  8. Leave a Reply

    Lucy @ BakingQueen74
    19th July 2015

    Lovely! I haven’t made a galette either but they look so good. Loving gooseberries, shame the season is quite short for them. Thanks for linking to my jam and tart.

    • Leave a Reply

      Choclette
      19th July 2015

      The short season makes them extra special Lucy and another good reason for making jam šŸ˜‰

  9. Leave a Reply

    Susan
    19th July 2015

    What a beautiful way to serve it! Love the ‘countrified’ look of this galette – that last photo issue tempting!

    • Leave a Reply

      Choclette
      20th July 2015

      Thank you Susan. I’m glad you liked the photo, I wasn’t sure whether to include it or not.

  10. Leave a Reply

    the caked crusader
    19th July 2015

    Gooseberries seem to have such a short season that blink and you miss them. Love how you’ve used them here – and nice to be able to see them rather than have them buried under crumble or pastry

    • Leave a Reply

      Choclette
      19th July 2015

      Yes, it’s a good compromise CC and you get the best of both worlds šŸ™‚

  11. Leave a Reply

    shaheen
    19th July 2015

    Looks lovely and very unusual at the same time, makes for a fab change from crumble though. I miss growing gooseberries, as you know I had a bush in Glasgow when I had an allotment. I haven’t seen any in Wales, or maybe I am not looking hard enough. I plan to get a bush for the garden.

    • Leave a Reply

      Choclette
      19th July 2015

      I don’t think I’ve ever seen gooseberries for sale Shaheen. We have four bushes, but the birds got pretty much everything šŸ™

  12. Leave a Reply

    nadia
    19th July 2015

    I’ve never tried gooseberries in baking/cooking but this looks so delicious! The pastry looks perfect! I struggle with pastry šŸ˜› It’s also to know it’s healthier with the addition of wholemeal flour. Yum!

    • Leave a Reply

      Choclette
      19th July 2015

      I struggled with pastry for years too. I used to use 100% wholemeal flour, but could never get it to hold together. The half and half is a good compromise and the addition of yoghurt makes it easy to work and turns it into the best pastry ever šŸ˜‰

  13. Leave a Reply

    Heidi Roberts
    20th July 2015

    Gooseberries look so fresh and summery and this year has been a great year for them.

    • Leave a Reply

      Choclette
      21st July 2015

      Do you grow them on your allotment Heidi? The birds certainly thought it was a good year – they ate all of ours!

  14. Leave a Reply

    Debi
    21st July 2015

    You have saved the day! I was wondering how to use the last of my gooseberries + I had just made a batch of Pasta Frolla (Italian sweet pastry). This galette/crostata sounds perfect!

    • Leave a Reply

      Choclette
      21st July 2015

      Hooray, that’s fortuitous Debi šŸ™‚ I hadn’t realised the Italians did a similar thing, but I guess I shouldn’t be surprised.

  15. Leave a Reply

    Karen
    21st July 2015

    I love my gooseberries and my recent recipe for Pink Gooseberry and Elderflower Jam was a HUGE hit in the Lavender and Lovage household! This galette looks amazing, and as you know, I am a BIG fan of this easy easy French pastry! Karen

    • Leave a Reply

      Choclette
      22nd July 2015

      Thanks Karen. Gooseberries are a much underrated fruit I reckon. As you know I love gooseberry jam and I had a feeling you would approve of this rustic style of using them.

  16. Leave a Reply

    Eb Gargano
    21st July 2015

    Oooh this does look good. I love freeform tarts like this. They are so simple and yet they ooze rustic charm. My kind of recipe!

    • Leave a Reply

      Choclette
      22nd July 2015

      It sounds like it would be well up your street Eb. They ooze rustic charm AND are sooooo delicious.

  17. Leave a Reply

    Janie
    21st July 2015

    Great dessert Choocy, think I may have to nip out the garden and grab me some goosegogs šŸ™‚
    Janie x

    • Leave a Reply

      Choclette
      22nd July 2015

      Get there quick Janie, those pesky birds are on fine form this year šŸ˜‰

  18. Leave a Reply

    Kirsty Hijacked By Twins
    22nd July 2015

    Oh I love gooseberries and this looks so good! We have some gooseberries that are nearly ready in the garden I must try this recipe x #recipeoftheweek

    • Leave a Reply

      Choclette
      22nd July 2015

      Thanks Kirsty, do give it a go. I reckon it’s one of the best things I’ve made this year.

  19. Leave a Reply

    Alida
    22nd July 2015

    Simple and delicious, the perfect gallette. Not familiar with gooseberries I need to give them a try.
    Berries taste so much better in the UK than the ones I can find in my region in Northern Italy (unless you pick wild ones in the woods). I think they are more mass produced over there.

    • Leave a Reply

      Choclette
      23rd July 2015

      Thats interesting to hear about Italian berries. I always thing we must be so much more mass produced than anything grown in Italy. Gooseberries are very different to other fruit, but they have a good flavour.

  20. Leave a Reply

    Kate - gluten free alchemist
    28th July 2015

    I’ve never been a big fan of gooseberries (or goosgogs as we knew them as a child), but the pastry sounds really interesting. I’ve never tried adding yoghurt, but it may work really well in GF pastry…. will have to give it a try!

    • Leave a Reply

      Choclette
      30th July 2015

      Ooh yes do give it a try and let me know how it works. I find it gives the pastry a wonderfully flaky quality. We still do call them goosgogs and I love them, though was never very keen as a child.

  21. Leave a Reply

    Camilla
    1st August 2015

    I am a recent convert to gooseberries not having seen them for virtually decades. I made a Tarte Tatin the other day which was delicious so I know your galette would have been fabulous:-) Thank you for entering #CreditCrunchMunch:-)

    • Leave a Reply

      Choclette
      1st August 2015

      Thanks Camilla. A gooseberry tarte tatin sounds wonderful too. I was never keen as a child, but I love them now.

  22. Leave a Reply

    Jen
    7th August 2015

    I’ve never used yoghurt in pastry before, must give that a go, oddly enough I’ve also never made a galette, that must be put right very soon! Love this rustic looking gooseberry galette, a great way to celebrate a seasonal fruit. Thanks for sharing with The Pastry Challenge šŸ™‚

    • Leave a Reply

      Choclette
      8th August 2015

      Thanks Jen. Galettes would have been a good one when your were doing your French challenge – it might have made me try one a lot earlier. The pastry is the best šŸ™‚

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