Recipe of Favorite Vickys Strawberry & Blueberry Galette, GF DF EF SF NF
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We hope you got benefit from reading it, now let's go back to vickys strawberry & blueberry galette, gf df ef sf nf recipe. You can cook vickys strawberry & blueberry galette, gf df ef sf nf using 18 ingredients and 19 steps. Here is how you cook that.
The ingredients needed to cook Vickys Strawberry & Blueberry Galette, GF DF EF SF NF:
- Prepare of Sweet Pastry.
- Provide 160 grams of white rice flour.
- Provide 85 grams of potato starch (not flour).
- Get 65 grams of arrowroot.
- Take 35 grams of coconut flour.
- Use 100 grams of granulated sugar.
- Get 1 tsp of sea salt.
- Provide 250 grams of butter or dairy/soy-free spread, I use Vitalite sunflower spread or gold foil wrapped Stork margarine block.
- Use 1 tsp of xanthan gum.
- Provide 180 ml of ice cold water.
- Use of Filling.
- Provide 250 grams of fresh strawberries.
- Prepare 150 grams of fresh blueberries.
- Take 3 tbsp of strawberry jam.
- Use 2 tsp of mixed spice - ground nutmeg, cassia, coriander seed, caraway, ginger & cloves is in mine.
- Get of Garnish.
- Provide of powdered sugar.
- Prepare of fresh whole strawberries & blueberries.
Instructions to make Vickys Strawberry & Blueberry Galette, GF DF EF SF NF:
- 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!.
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