Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, vickys strawberry & blueberry galette, gf df ef sf nf. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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To begin with this recipe, we have to prepare a few ingredients. You can cook vickys strawberry & blueberry galette, gf df ef sf nf using 18 ingredients and 19 steps. Here is how you can achieve that.
The ingredients needed to make Vickys Strawberry & Blueberry Galette, GF DF EF SF NF:
- Take Sweet Pastry
- Make ready 160 grams white rice flour
- Take 85 grams potato starch (not flour)
- Prepare 65 grams arrowroot
- Get 35 grams coconut flour
- Prepare 100 grams granulated sugar
- Get 1 tsp sea salt
- Take 250 grams butter or dairy/soy-free spread, I use Vitalite sunflower spread or gold foil wrapped Stork margarine block
- Make ready 1 tsp xanthan gum
- Prepare 180 ml ice cold water
- Get Filling
- Get 250 grams fresh strawberries
- Prepare 150 grams fresh blueberries
- Take 3 tbsp strawberry jam
- Make ready 2 tsp mixed spice - ground nutmeg, cassia, coriander seed, caraway, ginger & cloves is in mine
- Take Garnish
- Make ready powdered sugar
- Make ready fresh whole strawberries & blueberries
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Steps 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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