Gooseberry Galette

DOUGH AHEAD ALERT!

You’re probably bored of our galette obsession already but we’re not gunna tire of them any day soon.

We couldn’t resist making a galette with the the red and green gooseberries we bought at the market.

In fact it occurs to us that a galette is the perfect way to show case the wonderful seasonal goods you bought on impulse because you couldn’t help yourself. They are seriously good things, believe.

We’ve covered galettes in recent times so this is more of a pictures post tbh….

1 hr | serves 4 | très easy

You’ll need 

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1 galette dough (see nettle and courgette flower galette of the other day)

1 punnet red gooseberries, topped and tailed

1 punnet gooseberries, topped and tailed

2 tbsp rhubarb and ginger conserve or apricot

3 tbsp demerara sugar

1 egg, beaten

Method 

Split your dough in two and roll each half out to a rough circle the thickness of a 20p.

Heat the jam in a small pan a little to make it easier to spread and spread over the dough leaving a border.

Sprinkle yer gooseberries over the jam and follow with a tablespoon of sugar over each galette. Fold in the corners, squishing the dough together a little where it meets.

Brush the pastry with beaten egg, sprinkle all over with a little more sugar, transfer to a baking sheet with greaseproof paper and whack in the oven at 200°C for 35-40mins.

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Ain’t they pretty in their imperfection.

Don’t worry, this will be the last galette we post about for a while!

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