Gooseberry Crostata

Ingredients

• 275 g of wholegrain spelt flour, plus extra for dusting

• 50 g of ground almonds

• 225 g of golden caster sugar

• 175 g of unsalted butter, cubed and chilled, plus extra for the tin

• 2 large of egg yolks

• 400 g of gooseberries

• 0.5 lemon, zested

• 150 ml of cloudy apple juice

• 1 tsp of cornflour

• 350 g of ricotta

• 1 tsp of vanilla extract

• 50 ml of milk of your choice, for brushing

• 1 tbsp of icing sugar, to serve (optional)

• 1 tbsp of creme fraiche or greek yoghurt, to serve (optional)

• 1 tsp of baking powder

8 servings

Calories~606 kcal

Protein~12 g

Carbs~75 g

Fat~29 g

Fiber~6 g

Sugar~41 g

Total recipe

Calories~4,850 kcal

Protein~95 g

Carbs~600 g

Fat~235 g

Fiber~45 g

Sugar~330 g

Method

• Step 1

  To make the pastry, combine the spelt flour, almonds, 50g of the sugar, the baking powder and ½ tsp sea salt in a mixing bowl. Add the butter and rub together with your fingertips until it resembles fine breadcrumbs. Create a well in the centre, add 1 egg yolk and 1tsp cold water, then knead just long enough to form a soft dough. Pop back in the bowl, cover and chill for 30 mins.

• Step 2

  Preheat the oven to 200°C/180°C fan/gas 6. For the filling, put the gooseberries, lemon zest, apple juice and 100g of the sugar in a small saucepan. Simmer over a medium-low heat for 15 mins or until softened, then mix the cornflour with a splash of water and stir it into the fruit. Simmer for 2-3 mins, until thickened. Remove from the heat and leave to cool.

• Step 3

  Cut off a third of the pastry and set aside. Dust a clean work surface with flour and roll out the larger piece to a circle about 2mm thick and slightly bigger than a 23cm non-stick pie dish.

• Step 4

  Using a rolling pin, lift the pastry over the dish and lower it into the base, pressing it into the edges; trim any overhang. Prick the base all over, cover with baking paper and baking beans (or uncooked rice) and blind bake for 12-15 mins until the edges begin to colour. Remove; leave to cool.

• Step 5

  Meanwhile, continue with the filling. In a bowl, whisk the ricotta, vanilla, 1 egg yolk and remaining 75g sugar with a balloon whisk until smooth; set aside.

• Step 6

  Roll out the reserved pastry to 2mm thick; cut into about 18 x 1cm strips.

• Step 7

  Scrape the ricotta mixture into the cooled pastry case and top with the gooseberry mixture. Lay half the pastry strips evenly across the top, then the rest at right-angles, to create a lattice effect. Brush with milk; bake for 25-30 mins, until golden. Serve warm, dusted with icing sugar, plus a dollop of crème fraîche or greek yoghurt. The crostata keeps covered in the fridge for 3 days.