Vickys Strawberry & Blueberry Galette

• 160 grams white rice flour
• 85 grams potato starch (not flour)
• 65 grams arrowroot
• 35 grams coconut flour
• 100 grams granulated sugar
• 1 tsp sea salt
• 250 grams butter or dairy/soy-free spread, I use Vitalite sunflower spread or gold foil wrapped Stork margarine block
• 2 tsp xanthan gum
• 180 ml ice cold water
• 250 grams fresh strawberries
• 150 grams fresh blueberries
• 3 tbsp strawberry jam
• 2 tsp mixed spice - ground nutmeg, cassia, coriander seed, caraway, ginger & cloves is in mine

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.
2. I used about 450g of pastry in this galette
3. Sift together the flours then add the salt, sugar and xanthan gum and mix together
4. Cut in the butter until the mixture resembles breadcrumbs
5. Start adding the water slowly until the dough begins to come together.
6. Using more or less water is fine.
7. The dough shouldn't be wet
8. Roll into a ball, wrap with clingfilm and refrigerate for half an hour
9. Alternatively use any other shortcrust recipe or pre-made pastry you prefer
10. Preheat the oven to gas 6 / 200C / 400F and line a baking sheet with parchment paper
11. Flour a surface and roll out the dough into a rough circle.
12. It should be around 14" in diameter
13. Carefully drape the dough over your rolling pin and use that to place the dough on your baking tray
14. Let it rest there while you prepare the filling
15. Take the tops off the strawberries and cut them into chunks, quarters or slightly smaller is good
16. Put the jam in a dish with the strawberry pieces and blueberries and mix together gently
17. Spoon the mixture into the middle of the pastry leaving a good few inches gap from the edge
18. Start folding the pastry over the filling.
19. It shouldn't reach the middle but around a third or halfway in
20. 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
21. Brush the top of the pastry with a little butter or a spray of oil and sprinkle with a little mixed spice.
22. Put in the oven to bake for 35 - 40 minutes until the pastry is golden.
23. Some of the juices will probably leak out but this is fine
24. Remove from the oven and let the galette rest for 15 - 30 minutes
25. Dust with some powdered sugar and garnish with some fresh berries to serve
26. Try other fillings!
27. Strawberry & rhubarb, apple & blackberry, serve with custard or cream, have it your way!

white rice, starch, arrowroot, coconut flour, sugar, salt, butter, xanthan gum, water, fresh strawberries, blueberries, strawberry jam, mixed spice ground nutmeg

Taken from cookpad.com/us/recipes/338638-vickys-strawberry-blueberry-galette (may not work)