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

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The ingredients needed to make Vickys Strawberry & Blueberry Galette, GF DF EF SF NF:

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

Steps to make Vickys Strawberry & Blueberry Galette, GF DF EF SF NF:

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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