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 me.
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 ours with blueberry cream and raspberries, which made it even more delicious. However, it’s nearly as good on its own cold, two days later.
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 jam – Baking Queen 74
- Vegan gin and gooseberry jelly – Family Friends Food
- Gooseberry upside down cake with honey – Tin and Thyme
- Gooseberry frangipane tart – Baking Queen 74
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.
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.
Gooseberry Galette. PIN IT.
Gooseberry Galette – The Recipe
- 125 g wholemeal spelt flour
- 125 g plain flour
- 150 g unsalted butter
- pinch of sea salt
- 3 tbsp yoghurt
- 300 g gooseberries
- 60 g 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℃ (350℉, Gas 4) for 40 minutes when the gooseberries should be soft and the pastry crisp and golden.
- 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.