Gooseberry & Blueberry Galette

Gooseberries!?!? This galette was my first experience with gooseberries. When I received a pint of these colorful and tart berries in my CSA share, I really searched for the perfect use for them. Happy I found this one!

This dessert had an amazing crust that worked really well with the sweet and tart filling. Jammy and delicious filling oozed all over my pan as well- a little messy but SO good! This recipe was adapted from Food and Wine, contributed by Lindsey Shere. I added my CSA blueberries to the gooseberries- it was a great fruit share week. 🙂 We ate it warm with vanilla ice cream on the side. Delicious!

Yield: Serves 6 to 8

For the Pastry:

  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 6 tablespoons cold unsalted butter, cut into 1/2 -inch dice
  • About 3 tablespoons ice water

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For the Filling:

  • 1/2 cup plus 3 tablespoons sugar
  • 1/4 teaspoon cinnamon
  • 1 tablespoon all-purpose flour
  • 1 pint gooseberries (about 2 cups), stems and tails removed
  • 1 cup blueberries
  • vanilla ice cream, for serving

To Make the Pastry:

  1. In a large bowl, mix the flour, salt and sugar.
  2. Using a pastry blender, 2 knives or your fingers, cut in half of the butter until the mixture resembles coarse cornmeal with particles the size of peas. Then cut in the remaining butter until it forms chunks the size of peas.
  3. Stir in the ice water with a fork. The dough should hold together when pressed; if it doesn’t, add a few more drops of ice water.
  4. Pat the dough into a disk, wrap and refrigerate for at least 30 minutes or overnight.
  5. On a large sheet of parchment paper lightly dusted with flour, roll out the dough into a round about 14 inches in diameter; it doesn’t have to be perfect around the edges—its roughness is part of its charm. Lay it on a large baking sheet or pizza pan and refrigerate.

To Finish the Galette:

  1. Preheat the oven to 400° (convection).
  2. In a small bowl, mix together the sugar and cinnamon.
  3. Mix 1 tablespoon of the cinnamon-sugar with the flour and sprinkle this mixture over a 9-inch area of the pastry.
  4. Spread all of the berries on top. Reserve 2 tablespoons of the cinnamon-sugar and sprinkle the remainder over the berries.
  5. Fold the edges of the pastry up over the berries to form a 9-inch free-form tart, making pleats and pressing them together lightly.
  6. Brush the pastry with water and sprinkle with the reserved cinnamon-sugar.
  7. Bake on a rimmed baking sheet (mine oozed delicious juices everywhere!) in the center of the oven for 35 minutes (convection) to 50 minutes (standard), or until the berries are bubbling and lightly browned and the pastry has caramelized in spots and is well browned on the bottom.
  8. Cut the tart into wedges with a sharp knife and serve with vanilla ice cream.

One Year Ago:

Two Years Ago:

Jacques Pepin’s Plum Galette

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Galettes have the most fabulous presentation- and simple preparation. The best combination! 🙂 This buttery and flaky crust can be made in minutes, and this tart can be made with any seasonal fruit. It was amazing with a combination of red and black plums. This recipe was adapted from a staff-favorite Food and Wine recipe, contributed by Jacques Pépin.

I’m bringing it to my favorite weekly blog party, Fiesta Friday #33, at The Novice Gardener this week. Enjoy!

Yield: Serves 8

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For the Pate Brisee:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
  • 1/4 teaspoon salt
  • 1/3 cup ice water

For the Filling:

  • 1/4 cup plus 1/3 cup sugar
  • 3 tablespoons ground almonds
  • 3 tablespoons all-purpose flour
  • 2 1/2 pounds large plums—halved, pitted and cut into 1/2-inch wedges (I used a combination of red & black plums)
  • 3 tablespoons unsalted butter, cut into small bits
  • 1/2 cup good-quality plum, apricot or raspberry preserves, strained if chunky or seedy
  • 1 teaspoon turbinado sugar
  1. Make the Pate Brisee: Put the flour, butter and salt in a food processor and process for 5 seconds; the butter should still be in pieces. Add the ice water and process for 5 seconds longer, just until the dough comes together; the butter should still be visible.
  2. Remove the dough from the processor and gather it into a ball. On a lightly floured surface or plastic wrap, roll out the dough into a 16-by-18-inch oval 1/16 to 1/8 inch thick. Drape the dough over the rolling pin and transfer it to a large, heavy baking sheet (I used a very large cutting board.). Chill the dough until firm, about 20 minutes. Preheat the oven to 400°(convection).
  3. Transfer the chilled dough onto a large piece of parchment paper.
  4. Make the Filling: In a small bowl, combine 1/4 cup of the sugar with the ground almonds and flour. Spread this mixture evenly over the dough to within 2 inches of the edge. Arrange the plum wedges on top in a circular pattern and dot with the butter. Sprinkle the remaining 1/3 cup sugar over the fruit. Fold the edge of the dough up over the plums to create a 2-inch border. (If the dough feels cold and firm, wait for a few minutes until it softens to prevent it from cracking.) Sprinkle the border with the teaspoon of turbinado sugar.
  5. Transfer the tart, on the parchment paper, to a large, rimmed baking sheet. (I used a pizza peel for the transfer.)
  6. Bake the galette in the middle of the oven for about 40 to 45 minutes (on convection) or up to 1 hour in a standard oven, until the fruit is very soft and the crust is richly browned. If any juices have leaked onto the baking sheet, slide a knife under the galette to release it from the sheet. Evenly brush the preserves over the hot fruit; brush some up onto the crust, too, if desired. Let the galette cool to room temperature before serving.

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One Year Ago:

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