Gooseberry Galette | Recipe | Natalie Penny

Name: Gooseberry Galette | Recipe | Natalie Penny
Ingredients: Ingredients; Instructions; Start by making your pastry. Add the flour, sugar and salt to a large bowl, and stir to combine.; Chill the dough in the fridge for at least 30 mins. 10 mins before you're ready to bake, preheat the oven to 180°C/fan 160°C/Gas 4.; Rinse your gooseberries, shake off the excess water, then place them in a bowl. Add the caster sugar, and toss the gooseberries until they're well coated.; Remove the top layer of greaseproof paper and slide the pastry, still on the bottom sheet, onto a baking tray.; Take the gooseberries and pile them into the centre of the pastry, scraping all the sugar from the sides of the bowl and scattering it on top.; Carefully fold up the sides of the pastry to encase some of the fruit, patching up any larger cracks if needed.; Sprinkle the pastry and fruit with the remaining sugar, and bake for about 30 mins, or until the pastry is crisp and the fruit is soft, oozing juices, and a little scorched in places.; Remove from the oven and allow to rest for a few mins before serving with vanilla ice cream (or other creamy delight of your choice), and a sprinkling of toasted hazelnuts.

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This version is no exception, featuring flaky sprouted-spelt flour pastry, tart gooseberries, and crunchy toasted hazelnuts.

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Ingredients

Ingredients
Instructions
Start by making your pastry. Add the flour, sugar and salt to a large bowl, and stir to combine.
Chill the dough in the fridge for at least 30 mins. 10 mins before you're ready to bake, preheat the oven to 180°C/fan 160°C/Gas 4.
Rinse your gooseberries, shake off the excess water, then place them in a bowl. Add the caster sugar, and toss the gooseberries until they're well coated.
Remove the top layer of greaseproof paper and slide the pastry, still on the bottom sheet, onto a baking tray.
Take the gooseberries and pile them into the centre of the pastry, scraping all the sugar from the sides of the bowl and scattering it on top.
Carefully fold up the sides of the pastry to encase some of the fruit, patching up any larger cracks if needed.
Sprinkle the pastry and fruit with the remaining sugar, and bake for about 30 mins, or until the pastry is crisp and the fruit is soft, oozing juices, and a little scorched in places.
Remove from the oven and allow to rest for a few mins before serving with vanilla ice cream (or other creamy delight of your choice), and a sprinkling of toasted hazelnuts.