Gooseberry galette
Description
You can take a golden-brown gooseberry galette with you on a trip, to work, or on a picnic. Thanks to the starch, the berry juice will thicken and won’t leak out of the dessert, so it can even be sliced into portions and wrapped in foil, parchment.
Instructions
- 1
Step 1
Prepare the listed ingredients. Rinse the gooseberries and remove the stems.
- 2
Step 2
Melt the butter in the microwave or in a double boiler, but do not bring it to a boil. Crack a chicken egg into a bowl, add salt and granulated sugar. You can add a couple of pinches of vanilla sugar. Whisk.
- 3
Step 3
Add the wheat flour and knead into a shortcrust pastry dough.
- 4
Step 4
Cover it with plastic wrap or foil, place it in the refrigerator to chill for 15–20 minutes. When baking, warm dough will puff up!
- 5
Step 5
Place the chilled dough onto a baking sheet or into a baking pan and spread it out. Put the gooseberries in the center. If the berries are large, cut them in half.
- 6
Step 6
Preheat the oven to 180 degrees. Sprinkle the berries with sugar and starch. The starch will thicken the berry juice, and the dough won’t absorb it, remaining crumbly and crispy.
- 7
Step 7
Close the edges of the pie by folding them one over another toward the center. Place the pan in the oven for 30–35 minutes.
- 8
Step 8
Remove the finished galette from the oven and be sure to let it cool.
- 9
Step 9
Place the galette on a plate and serve. If desired, dust with powdered sugar.