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.
Truth 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.
- 125g wholemeal spelt flour
- 125g plain flour
- 150g unsalted butter
- pinch of sea salt
- 3 tbsp yoghurt
- 300g gooseberries
- 60g demerara sugar
- a little milk for brushing
- Cut butter into flour and salt and either rub between finger tips or pulse in a food processor until the mixture resembles coarse breadcrumbs.
- Stir in the yoghurt with a knife until the mixture comes together into a ball,
- Cover and leave to rest in the fridge or a cool place for ½ hr.
- Roll out on a floured surface into a rough circle to about 4mm in thickness.
- Place on a baking tray lined with baking parchment.
- Lay the gooseberries over the pastry leaving about a 5 cm boarder.
- Sprinkle on all but 1 tbsp of the sugar.
- Fold the edges inward over the gooseberries, leaving the centre open.
- Brush the pastry edges with milk then sprinkle with the remaining sugar.
- Bake at 180℃ for 40 minutes when the gooseberries should be soft and the pastry crisp and golden.
With 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.
This also goes to A Mummy Too for #RecipeOfTheWeek
Other ideas for using gooseberries you might like
- Baked gooseberry and elderflower custards – Family Friends Food
- Gooseberry apple jam – Penelope’s Pantry
- Gooseberry elderflower cheesecake – The Ordinary Cook
- Gooseberry jam – Baking Queen 74
- Gooseberry frangipane tart – Baking Queen 74
- Red gooseberry cakes – Tin and Thyme
- Vegan gin and gooseberry jelly – Family Friends Food