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Recipe | Gooseberry, Thyme & Almond Galette

Iona Bower June 29, 2024

Photography by Kirstie Young

There’s something so free and easy about a galette. Effortless, generous and welcoming of almost any fruit. Once you’ve tried this version with gooseberries, try rhubarb, plums, apples, apricots, blackberries, cherries and so on. The quantities below are enough for two pastry bases, so freeze half the batch for your next fruit glut.

Serves 6

Ingredients

For the pastry:
325g plain flour
100g icing sugar
175g salted butter, cold and cubed
1 egg yolk
2 tbsp cold milk

For the Filling:
1 tbsp thyme leaves
3 tbsp caster sugar
300g gooseberries
1 egg, white and yolk separated
2 tbsp semolina
1 tbsp demerara sugar

To make

1 Start by making the pastry. Mix the flour, icing sugar and butter in a food processor until sandy. Add the egg yolk and milk and whizz until just combined. Shape into two discs and wrap. Freeze one for next time and chill the other for at least 30 mins.

2 Preheat the oven to 200C/Fan 180C/Gas 6 and place a baking sheet in the oven to get hot (which will prevent the notorious soggy bottom).

3 Next, for the filling. Put the thyme leaves and caster sugar in a pestle and mortar and give it a good bash. Mix this sugar with the gooseberries so that each one is coated.

4 Take the chilled pastry disc and roll it out into a round, about 3mm thick. I do this between two sheets of baking paper to avoid sticking.

5 Place the rolled pastry on a sheet of baking paper (if it isn’t already on one), and brush the middle of the pastry with the egg yolk leaving a 3-4cm border of un-egged pastry at the edge. Sprinkle the semolina over the eggy middle. Now pile the sugared gooseberries on top and fold the border of un-egged pastry up around the sides. Don’t fret if it creases, cracks, or looks messy – it’s all part of the charm.

6 Brush the folded pastry with the egg white and sprinkle with demerara sugar. Transfer to the preheated baking sheet and bake for 40 mins. Leave to rest for 15 mins before serving so the pastry can firm up, then drown in custard or cream… or both!

This galette is from our ‘Tales From The Veg Patch’ feature in our July issue, which is bursting with ideas for cooking and eating seasonal fruit. The recipes are by Kathy Slack.

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More things to do with summer fruits…

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InEating Tagsgooseberry, issue 145, July, galette, soft fruits
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Feb 27, 2025
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See the sample of our latest issue here

Buy a copy of our latest anthology: A Year of Celebrations

Buy a copy of Flourish 2, our wellbeing bookazine

Listen to our podcast - Small Ways to Live Well

Feb 27, 2025
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The Simple Things is published by Iceberg Press

The Simple Things

Taking time to live well

We celebrate slowing down, enjoying what you have, making the most of where you live, enjoying the company of of friends and family, and feeding them well. We like to grow some of our own vegetables, visit local markets, rummage for vintage finds, and decorate our home with the plunder. We love being outdoors and enjoy the satisfaction that comes with a job well done.

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