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

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

You can have Vickys Strawberry & Blueberry Galette, GF DF EF SF NF using 18 ingredients and 19 steps. Here is how you achieve it.

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

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

Vickys Strawberry & Blueberry Galette, GF DF EF SF NF step by step

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!.