The nutty filling of this gooseberry galette means the pastry base won’t be soggy. And you can use any fruits you like.
Prep time: 20 mins
Cooking time: 45 mins
Skill level: Easy peasy
- 375g pack of ready-rolled puff pastry
- 1 egg yolk, beaten
- 1kg (2¼lb) fresh or frozen, just-thawed gooseberries
- 4 tbsp demerara sugar
- Maple syrup and hot or cold custard, to serve
For the filling:
- 60g (2oz) shelled pistachio nuts, plus a couple of tablespoons for decoration
- 60g (2oz) blanched almonds
- 45g (1½oz) unsalted butter, softened
- 2tbsp demerara sugar
- 1 medium egg
- Half a tsp natural vanilla extract, optional
- To make the filling, chop the nuts roughly or put them in a small food processor and whizz quickly. Mix in the butter, sugar and egg, and vanilla extract, if using.
- Set the oven to 220°C (gas mark 7). Unroll the pastry on a heavy baking sheet and score a 2.5cm (1in) border all round the edge. Prick inside the border with a fork and brush with egg yolk.
- Spread the nutty filling over the pastry and within the border. Pile the gooseberries on top. It may look like a lot, but they’ll shrink down a little during cooking. Sprinkle with demerara sugar and lift the pastry border up all round the sides to enclose the fruit.
- Bake the galette for 15 mins, then reduce the oven temperature to 200°C (gas mark 6) and cook for another 30 mins until the pastry is crisp. Sprinkle with the rest of the demerara sugar and the pistachios.
- Serve warm or cold, with maple syrup for extra sweetness, and custard.
Cook’s tip: This dessert isn’t suitable for freezing, but leftovers wrapped in foil will keep in the fridge for a couple of days.Per serving: 287 calories, 25g fat
Feature: Kate Moseley. Photos: David Jordan. Props stylist: Sue Radcliffe
Nutritional information per portion
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.