vickys strawberry blueberry galette

Ingredients vickys strawberry blueberry galette

Sweet Pastry
160 grams white rice flour
85 grams potato starch (not flour)
65 grams arrowroot
35 grams coconut flour
100 grams granulated sugar
1 tsp sea salt
250 grams butter or dairy/soy-free spread I use Vitalite sunflower spread or gold foil wrapped Stork margarine block
2 tsp xanthan gum
180 ml ice cold water
Filling
250 grams fresh strawberries
150 grams fresh blueberries
3 tbsp strawberry jam
2 tsp mixed spice - ground nutmeg cassia coriander seed caraway ginger & cloves is in mine
Garnish
powdered sugar
fresh whole strawberries & blueberries

how to make vickys strawberry blueberry galette

This makes enough pastry for 2 galettes so halve the dough and freeze the rest for another time or cut the pastry ingredients in half. I used about 450g of pastry in this galette

Sift together the flours then add the salt, sugar and xanthan gum and mix together

Cut in the butter until the mixture resembles breadcrumbs

Start adding the water slowly until the dough begins to come together. Using more or less water is fine. The dough shouldn't be wet

Roll into a ball, wrap with clingfilm and refrigerate for half an hour

Alternatively use any other shortcrust recipe or pre-made pastry you prefer

Preheat the oven to gas 6 / 200C / 400°F and line a baking sheet with parchment paper

Flour a surface and roll out the dough into a rough circle. It should be around 14" in diameter

Carefully drape the dough over your rolling pin and use that to place the dough on your baking tray

Let it rest there while you prepare the filling

Take the tops off the strawberries and cut them into chunks, quarters or slightly smaller is good

Put the jam in a dish with the strawberry pieces and blueberries and mix together gently

Spoon the mixture into the middle of the pastry leaving a good few inches gap from the edge

Start folding the pastry over the filling. It shouldn't reach the middle but around a third or halfway in

Pinch the pastry together where it wants to fold, you can make a pretty pattern if you like or give it a more rustic appearance

Brush the top of the pastry with a little butter or a spray of oil and sprinkle with a little mixed spice. Put in the oven to bake for 35 - 40 minutes until the pastry is golden. Some of the juices will probably leak out but this is fine

Remove from the oven and let the galette rest for 15 - 30 minutes

Dust with some powdered sugar and garnish with some fresh berries to serve

Try other fillings! Strawberry & rhubarb, apple & blackberry, serve with custard or cream, have it your way!