I wish summer could last forever or at least 6 months. There are so many reasons to love this season but fresh produce is one the most important ones; strawberries, blueberries, raspberries, gooseberries, red currants, cherries, green peas, tomatoes, radishes to name just a few of my favourites. This summer is especially amazing because I can enjoy fresh fruit and vegetables everyday. Morning yogurt with granola and freshly picked berries, lunch salads made from crunchy lettuce and greens, handfuls of fresh picked berries going straight in my mouth, snacking on radishes that were just washed off the dirt, that's my everyday reality and I can't even imagine it's going to end in a few weeks. I've been also baking a lot. Gooseberry galette was my latest experiment and I'm definitely going to make it again. My gooseberries were more on the sweet side, so I was surprised that they turned out to be quite tart and acidic after baking. However, I really like the contrast of sweetness of the crust and acidity of the gooseberries in this galette. It's a perfect hot summer day dessert.
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Gooseberry Galette
Ingredients
Serves about 8
Ingredients
125g plain flour
125g spelt flour
2 tbsp golden cane sugar
1/4 tsp salt
115 g cold unsalted butter, diced
3 tbsp cold milk
500g fresh gooseberries, topped and tailed
35g golden cane sugar
1 egg for egg wash
Method
Combine flours, sugar and salt in a medium bowl, then add diced butter and using your hands rub the butter in to the flour until you have pea sized crumbles. Add the cold milk and blend everything together with a fork. Do not knead the dough, just gather the clumps into a ball.
Wrap it tightly in plastic wrap and flatten it a bit. Refrigerate for at least an hour. (I left the dough in the refrigerator for two days, because I didn't have time to bake the galette the same day.)
Preheat oven to 180℃. Unwrap the dough and press the edges so that there are no cracks. Dust a sheet of parchment paper with flour and roll out the dough into a 25cm circle about 0.3 - 0.5cm thick. Transfer the dough on the parchment paper to a baking sheet. Sprinkle over the gooseberries, leaving a 5cm border. Sprinkle with most of the sugar, reserving 1 tbsp of sugar to sprinkle over the edges. Fold the edges over the gooseberries, brush the edges with egg wash and sprinkle with the remaining sugar.
Bake on the lower half of the oven for about 35-40 minutes until the crust is golden brown.
2 tbsp golden cane sugar
1/4 tsp salt
115 g cold unsalted butter, diced
3 tbsp cold milk
500g fresh gooseberries, topped and tailed
35g golden cane sugar
1 egg for egg wash
Method
Combine flours, sugar and salt in a medium bowl, then add diced butter and using your hands rub the butter in to the flour until you have pea sized crumbles. Add the cold milk and blend everything together with a fork. Do not knead the dough, just gather the clumps into a ball.
Wrap it tightly in plastic wrap and flatten it a bit. Refrigerate for at least an hour. (I left the dough in the refrigerator for two days, because I didn't have time to bake the galette the same day.)
Preheat oven to 180℃. Unwrap the dough and press the edges so that there are no cracks. Dust a sheet of parchment paper with flour and roll out the dough into a 25cm circle about 0.3 - 0.5cm thick. Transfer the dough on the parchment paper to a baking sheet. Sprinkle over the gooseberries, leaving a 5cm border. Sprinkle with most of the sugar, reserving 1 tbsp of sugar to sprinkle over the edges. Fold the edges over the gooseberries, brush the edges with egg wash and sprinkle with the remaining sugar.
Bake on the lower half of the oven for about 35-40 minutes until the crust is golden brown.
