Gooseberry Galette

Name: Gooseberry Galette
Ingredients: 1 2/3 cup plus 5 tsp all-purpose flour; 1/2 cup ground almonds or hazelnuts; 7 tbsp salted butter, cubed; 8 tbsp unrefined granulated sugar, such as Florida Crystals Natural Cane Sugar; 1 medium egg, separated; 2-3 tbsp cold water; 4 1/3 cups gooseberries; 4 tbsp finely chopped almonds or hazelnuts; 1 tbsp raw (turbinado or demerara) sugar

9 ingredients

4 steps

Ingredients

1 2/3 cup plus 5 tsp all-purpose flour
1/2 cup ground almonds or hazelnuts
7 tbsp salted butter, cubed
8 tbsp unrefined granulated sugar, such as Florida Crystals Natural Cane Sugar
1 medium egg, separated
2-3 tbsp cold water
4 1/3 cups gooseberries
4 tbsp finely chopped almonds or hazelnuts
1 tbsp raw (turbinado or demerara) sugar

Directions

1

Put the flour and ground nuts in a bowl and add the butter; rub butter into flour until the mixture resembles fine breadcrumbs. Stir in 2 tablespoons sugar, egg yolk, and enough water to make a soft dough, adding a dash more water if the dough feels dry. Wrap and chill for 30 minutes.
2

Preheat the oven to 400°F. Snip the stem and bud end off the gooseberries. Roll out the pastry on a lightly floured surface to a circle about 12 inches in diameter. Transfer to the baking sheet and brush with the egg white.
3

Scatter the chopped nuts over the center of the pastry. Pile the gooseberries onto the pastry and sprinkle with the rest of the caster sugar. Fold the edges of the pastry over the fruit to form an open pie.
4

Brush the edges of the pastry with beaten egg white and sprinkle with the raw sugar. Bake for 35-40 minutes until the pastry is crisp. Serve warm.