Galettes, what’s not to love? Free form pastry that doesn’t need to be perfect, filled with virtually any fruits and almost always served with something creamy. Just dreamy.
This one is no exception, flaky sprouted spelt flour pastry (plain spelt is fine), Tart gooseberries and crunchy toasted hazelnuts. I served this with vegan vanilla ice cream that I let get all runny and custard like.
The one thing I would say about Gooseberries is, they are very very sharp, and you cannot get away without sweetening them. As this is a treat, I used caster sugar, but coconut or stevia could work.
I also highly recommend vanilla ice cream for this one.
225g spelt flour, I used sprouted for extra goodness
125g vegan butter
Pinch of salt
1 tbs caster sugar
1-3tbs cold water
½ cup sugar
2 tbs coconut sugar or demerara for sprinkling
Vanilla ice cream
Vegan cream/crème fraiche
¼ cup toasted hazelnuts roughly chopped
Start with the pastry. In a large bowl add the flour, sugar and salt, stir to combine. Chop or spoon in the butter in inch chunks.
Using your hands palms facing upwards, rub the butter and flour between your fingers using your thumbs, rub from the little finger to your index finger.
Continue to do this until it resembles breadcrumbs and is starting to clump together.
At this stage add the cold water 1 tbs at a time, until you can form the dough into a ball. Do not over handle or kneed in any way, just bring together and then wrap loosely in cling film, form into a rough disc and place into the fridge for at least 30 minutes.
About 10 minutes before you are ready to bake, pre heat the oven to 180°C.
Place the gooseberries into a colander and rinse, shake off the excess water and place into a bowl. Add the caster sugar and toss the gooseberries around until coated in sugar, set aside.
Remove your pastry from the fridge and place on a large sheet of non-stick baking paper, place another sheet on top and using a rolling pin, roll out to a rough circle about the thickness of a £1 coin.
Remove the top layer of baking sheet and slide the pastry and the bottom sheet onto the baking tray.
Take the gooseberries and pile them into the centre, scrape all the sugar from the edge of bowl into the middle of the pastry.
Now carefully fold up the sides of the pastry to encase some of the fruit. You can patch up some cracks if you feel its necessary.
Sprinkle the pastry and fruit with the remaining sugar and place in the pre heated oven for about 30 minutes. Or until the fruit is soft and oozing juices and a little scorched in places. The pastry should be crisp.
Remove from the oven and allow to rest for a few minutes before serving with vanilla ice cream and roughly chopped toasted Hazelnuts.