Gooseberry Galette: A Simple French Rustic Tart
If you’ve got gooseberries and you’re not quite sure what to do with them, try making this gooseberry galette. It’s a simple rustic French fruit tart with the filling only partially covered by the delicious yet easy to make flaky pastry. If you haven’t got any gooseberries, go out and get some.
Since we had to give up our allotment, we’ve not grown our own gooseberries. Luckily my mother still does. When she gave me some recently, I immediately thought of a comforting 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.
Easy Flaky Pastry
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 started by using a half wholemeal spelt, half white flour variation on her pastry, but later progressed to full wholemeal. It’s now my go to pastry for pretty much everything.
The recipe here is made with a half and half mix. The key ingredient is yoghurt: it produces a light buttery flaky pastry which is just fabulous. It’s really easy to handle and it’s revolutionised my pastry making.
Rustic Gooseberry Galette
I’ve never made a galette before, let alone a gooseberry galette. How crazy, it’s so easy. This rustic French style of baking is very appealing, it’s simple, frugal and no pie dishes needed.
All you need to do is roll out your pastry in a rough round, pile in your filling then bring the edges up and over the filling to hold it in. There’s absolutely no need to cut to size, crimp or blind bake. So it’s the perfect bake for anyone like me who doesn’t enjoy faffing around with pastry.
Apart from gooseberries, the only other ingredient I use for the filling is demerara sugar. You could use golden caster sugar instead but I like the crunch and flavour that demerara brings to the tart.
The galette is exceptionally good, with a perfect balance of sweetness, tartness and satisfying flaky pastry. And no soggy bottom either. It’s delicious warm, served with cream.
We ate our rustic French tart with blueberry cream and raspberries, which made it even more delicious. However, it’s nearly as good on its own cold, two days later.
How To Make Gooseberry Galette: A Quick Guide
- Roll out pastry into a rough round, to about three to four millimetres in thickness.
- Pile your topped and tailed gooseberries onto the pastry leaving a two to three centimetre gap around the edges.
- Sprinkle with sugar, then fold the edges of the pastry over the gooseberries. Make sure there are no gaps, so that the sugar can’t escape whilst the tart is baking.
- Brush the pastry border with milk, then sprinkle with more sugar.
- Bake for about forty minutes or until the gooseberries are soft and the pastry is crisp and golden.
Other Gooseberry Recipes You Might Like
- Baked gooseberry and elderflower custards – Family Friends Food
- Gooseberry elderflower cheesecake – The Ordinary Cook
- Red gooseberry cakes – Tin and Thyme
- Gooseberry frangipane tart – Baking Queen 74
- Gooseberry jam – Tin and Thyme
- Vegan gin and gooseberry jelly – Family Friends Food
- Gooseberry upside down cake with honey – Tin and Thyme
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this easy peasy gooseberry galette, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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If you’d like more pastry recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Choclette x
Gooseberry Galette. PIN IT.
Gooseberry Galette – The Recipe
Gooseberry Galette
Ingredients
Pastry
- 125 g wholemeal spelt flour
- 125 g plain flour (all purpose flour)
- 150 g unsalted butter
- pinch of sea salt
- 3 tbsp natural yoghurt
Filling
- 300 g gooseberries
- 60 g demerara sugar
- a little milk for brushing
Instructions
- 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℃ (350℉, Gas 4) for 40 minutes when the gooseberries should be soft and the pastry crisp and golden.
Notes
Nutrition Estimate
Sharing
I’m entering this gooseberry galette into Jen’s Pastry Challenge, which is all about quick pastries this month. Jen’s Food and United Cakedom host the event alternately.
The only “luxury” ingredient in this rustic French tart is butter. This turns it into a relatively frugal dessert. This is especially true if you grow your own gooseberries or are lucky enough to be given some. So, I’m sharing it with Fuss Free Flavours and FabFood4All for Credit Crunch Munch.
Around here mulberries are starting to ripen. The trees atent yet big enough to produce enough berries for jam. I’m thinking I can pick enough for 1 galette. Stay tuned, keep fingers crossed. And thanks Choclette for all your delicious industriousness!
A mulberry galette sounds so so good. Haven’t eaten one since I scrumped a few in the Hall Gardens a few years ago. Enjoy and thank you.
I love gooseberries, they are next on my list for my raised beds. Your Gooseberry Galette looks just so good and I’ll come back to it next time I have some gooseberries.
I’m with you on the gooseberries. We inherited some with our new allotment, along with rhubarb. They were all quite neglected, so I’m hoping a bit of attention will yield a good crop.
Thank Helen, it really is the best pastry – ever!
A lovely galette, and I do love the mix of flours in the pastry. A very belated thanks for sharing with #creditcrunchmunch
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 🙂
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 🙂
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:-)
Thanks Camilla. A gooseberry tarte tatin sounds wonderful too. I was never keen as a child, but I love them now.
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!
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.
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.
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.
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
Thanks Kirsty, do give it a go. I reckon it’s one of the best things I’ve made this year.
Great dessert Choocy, think I may have to nip out the garden and grab me some goosegogs 🙂
Janie x
Get there quick Janie, those pesky birds are on fine form this year 😉
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!
It sounds like it would be well up your street Eb. They ooze rustic charm AND are sooooo delicious.
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
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.
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!
Hooray, that’s fortuitous Debi 🙂 I hadn’t realised the Italians did a similar thing, but I guess I shouldn’t be surprised.
Gooseberries look so fresh and summery and this year has been a great year for them.
Do you grow them on your allotment Heidi? The birds certainly thought it was a good year – they ate all of ours!
I’ve never tried gooseberries in baking/cooking but this looks so delicious! The pastry looks perfect! I struggle with pastry 😛 It’s also to know it’s healthier with the addition of wholemeal flour. Yum!
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 😉
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.
I don’t think I’ve ever seen gooseberries for sale Shaheen. We have four bushes, but the birds got pretty much everything 🙁
What a lovely recipe!
Thank you.
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
Yes, it’s a good compromise CC and you get the best of both worlds 🙂
What a beautiful way to serve it! Love the ‘countrified’ look of this galette – that last photo issue tempting!
Thank you Susan. I’m glad you liked the photo, I wasn’t sure whether to include it or not.
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.
The short season makes them extra special Lucy and another good reason for making jam 😉
What a lovely idea, love gooseberries and this looks delicious.
I made it! It was delicious.
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.
Thanks Jean, it turned out even better than I was hoping.
I am a huge fan of galettes and gooseberry and duh me had not even clicked on putting them together. Nice one C.
Go for it Bintu, you won’t regret it 🙂
ooh I love a gooseberry, it’s that tart/sweet thing a bit like rhubarb! Your Galette looks so good.
With you totally on the tart sweet thing Janice, though couldn’t stand it as a child.
Looks gorgeous! I have a punnet of gooseberries in the fridge… just need to decide what to do with them 🙂
Easy Helen, make a galette 😉
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.
Oh yes Penelope, it would be great to have a vegan version. Let me know if you do one.
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!
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 😉
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!
Oh no Dom. I remember you making something fabulous with them last year, although I can’t quite remember precisely what ….!
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
Thanks Johanna, it really is good pastry. I suspect Melbourne would be too hot for gooseberries. I’m wondering what fruit to try next.
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
Thanks Sammie. I bet rhubarb would taste delicious, but not sure how watery they might get. Give it a go and let me know 🙂