Rustic cottage cheese tart with fruit - gooseberry galette

Do you use the advice contained in the culinary books? Sometimes it is worth following the advice of the masters. The secrets of taste are in the details, in the little tricks, thanks to which we will prepare a cake with a unique structure and taste.

Galette, a shortcrust pastry covered with fruit and baked in the oven. Nothing fancy, but not really. This cake is unique, and the secret of its uniqueness I discovered in the book "Sweet" by Yotam Ottolenghi, in the chapter tarts and tartlets. Tart dough with cottage cheese. The addition of cottage cheese makes the dough aromatic, soft and crumbly.

Another very important element in the preparation of this dough is freezing the butter and flour. A kind of detail, but the end result... a firecracker! After baking, the dough is brittle and delicately delaminated. It is worth following the advice of culinary masters, thanks to them, delicious pastries can come out of our home kitchen.

INGREDIENTS

CREAM CAKE

• 150 g butter
• 200 g flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 100 g of cottage cheese
• 2 tablespoons of heavy cream
• 2 teaspoons of apple cider vinegar
• 1 teaspoon of ground anise

STORING

• 50 g long sponge cakes with sugar
• 500 g gooseberries
• 100 g sugar
• 1 tablespoon of potato flour
• 1/2 teaspoon ground anise

GLAZING

• 1 egg
• 1 tablespoon of sugar

PERFORMANCE

CREAM CAKE

1. Cut the butter into 2 cm cubes, wrap them in foil and put them in the freezer for an hour. Pour flour, anise, salt and baking powder into a foil bag, also freeze for an hour.
2. After an hour, put the frozen dry ingredients into a food processor and mix for 30 seconds, add the curd and mix for about 20 seconds.
3. Add the frozen butter cubes and mix for a short while until you get the so-called wet sand.
4. Add 2 tablespoons of heavy cream and apple cider vinegar and mix until the mixture slightly starts to clump.
5. Put the dough on the board and knead quickly.
6. Wrap the cling film, flatten it to get the shape of a disk, put it in the fridge for an hour (the dough can stay in the fridge for up to 2 days).

STORING

1. Crush the biscuits in a bowl with your fingers, add sugar, anise and potato flour, mix and set aside.
2. Turn on the oven and set the heating to 200 ° C.
3. Roll the dough through the foil, in which it was cooled, into a disc with a diameter of about 40 cm.
4. Sprinkle the crumbled biscuits in the middle, creating a circle about 25 cm in diameter.
5. Put the cleaned and de-stemmed gooseberries on top and roll the edges of the dough up.
6. We make tabs to cover some of the fruit.

GLAZING

1. With the beaten egg, smear the edges of the dough, sprinkle with sugar, and place it on a baking tray together with baking paper.
2. Bake for about 40 minutes, until the edges of the dough are golden.
3. Cool it on a wire.

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