Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, vickys strawberry & blueberry galette, gf df ef sf nf. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Vickys Strawberry & Blueberry Galette, GF DF EF SF NF is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Vickys Strawberry & Blueberry Galette, GF DF EF SF NF is something which I’ve loved my entire life.
To begin with this recipe, we must 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 cook it.
The ingredients needed to make Vickys Strawberry & Blueberry Galette, GF DF EF SF NF:
- Make ready Sweet Pastry
- Prepare 160 grams white rice flour
- Make ready 85 grams potato starch (not flour)
- Get 65 grams arrowroot
- Make ready 35 grams coconut flour
- Make ready 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
- Take 1 tsp xanthan gum
- Take 180 ml ice cold water
- Take Filling
- Make ready 250 grams fresh strawberries
- Make ready 150 grams fresh blueberries
- Prepare 3 tbsp strawberry jam
- Prepare 2 tsp mixed spice - ground nutmeg, cassia, coriander seed, caraway, ginger & cloves is in mine
- Get Garnish
- Make ready powdered sugar
- Get fresh whole strawberries & blueberries
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Instructions 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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