Gooseberry galette tart recipe

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

1. 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.
2. 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.
3. 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.
4. 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.
5. Serve warm or cold, with maple syrup for extra sweetness, and custard.