Gooseberry Galette

gooseberrycheesecake 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.

Pastry:
wholemeal spelt flour (125 g)
all-purpose flour, unbleached (125 g)
unsalted butter (150 g)
pinch of sea salt
3 Tbsp. yoghurt

Filling:
gooseberries (300 g)
demerara sugar (60 g)
milk, for brushing

Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4).

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 hour.

Roll out on a floured surface into a rough circle to about 4 mm 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 for 40 minutes when the gooseberries should be soft and the pastry crisp and golden.

Makes 8 servings.

Cook's Notes: Best served warm, but it's pretty good served cold the day after baking too.