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