Every year this bush in my front yard was covered in dark purple fruit and I had NO IDEA it was gooseberries! Now that I know what they are this Gooseberry Blueberry Galette was first on my to-do list. You see I grew up with the big green gooseberries and didn't know they came in different colours (insert forehead smacking emoji here).
I've made a nice jam as well and still have enough to make a second batch and possibly an upside down cake too!
1/2 cup plus 3 tablespoons sugar
1/4 teaspoon cinnamon
1 tablespoon all-purpose flour
1 pint gooseberries (about 2 cups), stems and tails removed
1 cup blueberries
vanilla ice cream, for serving (opt)
Preheat the oven to 400°
In a small bowl, mix together the sugar and cinnamon.
Mix 1 tablespoon of the cinnamon-sugar with the flour and sprinkle this mixture over a 9-inch area of the pastry.
Spread all of the berries on top. Reserve 2 tablespoons of the cinnamon-sugar and sprinkle the remainder over the berries.
Fold the edges of the pastry up over the berries to form a 9-inch free-form tart, making pleats and pressing them together lightly.
Brush the pastry with water and sprinkle with the reserved cinnamon-sugar.
Bake on a rimmed baking sheet (mine oozed delicious juices everywhere!) in the center of the oven for 35 minutes (convection) to 50 minutes (standard), or until the berries are bubbling and lightly browned and the pastry has caramelized in spots and is well browned on the bottom.
Cut the tart into wedges with a sharp knife and serve with vanilla ice cream. I used a fresh tasting lemon vanilla gelato. 😋