As if the sun and the prospect of a swim in the lake or the sea wouldn’t be enough, summer has to offer all kinds of berries in abundance! Every year I am especially looking forward to get some gooseberries and this year we even had some on the balcony. Normally I like them as tart as possible, but I found these red gooseberries, which are sweeter, on the market and just had to try them out, but this recipe is equally delicious with green ones. Because of their tartness gooseberries are – like rhubarb – the perfect accompaniment for short crusts or puff pastry either savoury or sweet. They are divine along yoghurt or quark desserts and of course with meringue…hmm.
This galette can serve as an afternoon tea treat, as a light summer meal and is perfect for picnics in the park. The nutty flavour and coarse texture of the crust, the tart and yet sweet berries and the slightly salty goat’s cheese taste divine. And believe me, like I said before, sage and thyme go along very well with a little sweetness and round it all off.
If you want to try out this delicious flavour combination, but don’t care about a gluten-free crust, you can make the galette with this fool proof short crust pastry:
- 250 g all purpose flour
- ½ tsp salt
- 130 g butter
- 90 ml water
The result will look less rustic and will not be as nutty – therefore don’t be stingy with the walnut you sprinkle on top. Either way, enjoy the berry galore while it lasts!
Gooseberry Galette with goat’s cheese & sage
For the crust
100g buckwheat flour
50g oat flour (or rolled oats grounded with a food processor)
2 tbsp arrowroot powder (can be substituted with corn starch)
60g cold butter
4 tbsp cold water
1 egg yolk
ca. 10 springs of thyme
1/3 tsp salt
For the filling
120g goat’s cream cheese
a few more walnuts
5 thyme springs
10 sage leaves
a pinch of freshly ground black pepper
1-2 tsp honey (optional)
Pulse oats and walnuts successively in a food processor until you’ve got a sand-like texture. Mix all the dry ingredients in a large bowl. Add COLD butter, COLD water and the egg yolk, mix thoroughly with your hand and form a ball. Place the dough ball in the fridge for 30 minutes (don’t keep it too long in the fridge or it will become brittle).
Preheat the oven to 170°C. Wash and trim the gooseberries. Roll out the chilled dough in between two sheets of parchment paper. You don’t have to be neatly, if you want the galette to look as rustic as mine. Spread the dough with the goat’s cheese except for the edges. Place the gooseberries on top and sprinkle with thyme and sage leaves, a few walnuts and black pepper (if you like it a little sweeter drizzle with a little honey). Fold the edges up around the gooseberries. Carefully place the parchment paper with the galette on a baking tray and bake it for ca. 20 minutes until the crust becomes golden and crisp.