At the farmer’s market over the weekend, my husband picked up some fresh strawberries and “groseilles à maquereau” or gooseberries. Years ago, he worked at a summer birding retreat in coastal Maine and has fond memories of making pies with local blueberries, raspberries and gooseberries. For me, this was my first experience eating and cooking with the juicy, tart berries.
I lack the patience required for making pies, particularly when it comes to the crust. This time, I found inspiration in Hugh Fearnley-Whittingstall’s “rough-edged tart” (a.k.a., free-form/rustic tart or galette) with strawberries and gooseberries.
First, I adapted a crust recipe from Mark Bittman to make it dairy and egg free. Then, I added a mixture of gooseberries, strawberries, wheat starch, sugar and vanilla sugar. It was a wee bit runny, so I’ll use some more starch next time.
Tomorrow, I’ll use my leftover gooseberries to make a savory gooseberry and sage sauce. What are your favorite gooseberry recipes?