Gooseberry galette tart Recipe

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serves:

8

Skill:

easy

Cost:

cheap

Total Time:

00:00

Prep:

00:20

Cooking:

00:45

Nutrition per portion

RDA
Calories 287 kCal 14%
Fat 25g 36%

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.

Ingredients

  • 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

Method

  • 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.

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Top Tip

This dessert isn't suitable for freezing, but leftovers wrapped in foil will keep in the fridge for a couple of days.