Gooseberry galette tart
Skill level: Easy peasy
Costs: Cheap as chips
This easy to make gooseberry galette tart is perfect in the summer month. This seasonal favourite is a delicious open tart with buttery pastry and tangy berries. The nutty almond and pistachio filling of this gooseberry galette means the pastry base won't be soggy and adds a lovely depth of flavour to this gooseberry tart. A portion of this delicious galette works out at only 287 calories per serving. This recipe also uses a cheat, readymade puff pastry which means its much quicker to cook than your usual gooseberry tart recipe. If you want to give this gooseberry tart a twist, swap some of the fruit out for other berries instead like strawberries, blackberries or raspberries. This tart recipe serves 8 people and will take around 45 mins to bake. Leftovers can be stored in an airtight container in the fridge for up to 2 days.
- 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
This dessert isn't suitable for freezing, but leftovers wrapped in foil will keep in the fridge for a couple of days.
- 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 fatFeature: Kate Moseley. Photos: David Jordan. Props stylist: Sue Radcliffe
Nutritional information per portion
- Calories 287(kcal)
- Fat 25.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.