Recipe: Appetizing Vickys Strawberry & Blueberry Galette, GF DF EF SF NF

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Ingredients of Vickys Strawberry & Blueberry Galette, GF DF EF SF NF

1. You need of Sweet Pastry.
2. Prepare 160 grams of white rice flour.
3. It's 85 grams of potato starch (not flour).
4. You need 65 grams of arrowroot.
5. Prepare 35 grams of coconut flour.
6. Prepare 100 grams of granulated sugar.
7. You need 1 tsp of sea salt.
8. It's 250 grams of butter or dairy/soy-free spread, I use Vitalite sunflower spread or gold foil wrapped Stork margarine block.
9. You need 1 tsp of xanthan gum.
10. It's 180 ml of ice cold water.
11. Prepare of Filling.
12. It's 250 grams of fresh strawberries.
13. You need 150 grams of fresh blueberries.
14. You need 3 tbsp of strawberry jam.
15. You need 2 tsp of mixed spice - ground nutmeg, cassia, coriander seed, caraway, ginger & cloves is in mine.
16. You need of Garnish.
17. It's of powdered sugar.
18. Prepare of fresh whole strawberries & blueberries.

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Vickys Strawberry & Blueberry Galette, GF DF EF SF NF instructions

1. 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.
2. Sift together the flours then add the salt, sugar and xanthan gum and mix together.
3. Cut in the butter until the mixture resembles breadcrumbs.
4. 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.
5. Roll into a ball, wrap with clingfilm and refrigerate for half an hour.
6. Alternatively use any other shortcrust recipe or pre-made pastry you prefer.
7. Preheat the oven to gas 6 / 200C / 400°F and line a baking sheet with parchment paper.
8. Flour a surface and roll out the dough into a rough circle. It should be around 14" in diameter.
9. Carefully drape the dough over your rolling pin and use that to place the dough on your baking tray.
10. Let it rest there while you prepare the filling.
11. Take the tops off the strawberries and cut them into chunks, quarters or slightly smaller is good.
12. Put the jam in a dish with the strawberry pieces and blueberries and mix together gently.
13. Spoon the mixture into the middle of the pastry leaving a good few inches gap from the edge.
14. Start folding the pastry over the filling. It shouldn't reach the middle but around a third or halfway in.
15. 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.
16. 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.
17. Remove from the oven and let the galette rest for 15 - 30 minutes.
18. Dust with some powdered sugar and garnish with some fresh berries to serve.
19. Try other fillings! Strawberry & rhubarb, apple & blackberry, serve with custard or cream, have it your way!.

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