Small Gooseberry Galettes

Ingredients

• 250 g wheat flour type 1050
• 100 g coconut blossom sugar
• a pinch of salt
• 1 egg
• 150 g butter
• 600 g gooseberries
• 1 Vanilla bean
• 15 g ginger
• 200 g Greek yogurt

Instructions

1. 1.

   Knead the flour, 65 g coconut blossom sugar, salt, egg and 125 g butter quickly into a smooth shortcrust dough. Wrap in cling film and chill for about 30 minutes.

2. 2.

   While the dough rests, wash the gooseberries, pat them dry and place them in a bowl. Split the vanilla bean lengthwise and scrape out the seeds. Peel the ginger and grate finely.

3. 3.

   Sprinkle the gooseberries with the remaining coconut blossom sugar, vanilla seeds and grated ginger, then stir gently with a spoon. Cover and let sit.

4. 4.

   Divide the dough into three pieces and roll each into circles about 4 mm thick. Place the dough circles on a baking sheet lined with parchment paper, leaving a ~5 cm border around the edges. Arrange the gooseberries on top, using as little of the released juice as possible. Fold the borders over the berries, crease lightly and press firmly.

5. 5.

   Melt the remaining butter in a small saucepan over low heat. Brush the cakes with butter and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 20–30 minutes. If the cakes darken too quickly, cover them with parchment paper promptly.

6. 6.

   Remove from the oven and serve warm or chilled as desired, topped with a dollop of Greek yogurt.