Summer berry & thyme crostata

Cut off ⅓ of the pastry, wrap it and chill. On a lightly floured surface, thinly roll out the remaining ⅔ of the pastry until large enough to line a 23cm tart tin, leaving 2-3cm pastry to hang over the edges. Prick the base all over with a fork and chill for at least 30 minutes.

Preheat the oven to 190ºC, gas mark 5. Line the tart tin with a scrunched sheet of baking parchment and fill with baking beans. Bake for 20 minutes, then remove the baking parchment and beans and bake, uncovered, for a further 5 minutes until pale golden and sandy to the touch. Set aside to cool, then trim the pastry edges with a serrated knife.

Meanwhile, hull the strawberries and cut in half. Put in a large bowl with the blueberries, lemon zest, thyme and sugar. Toss well, then transfer to a colander over a bowl; allow to drain for 45 minutes-1 hour. Return the fruit to a clean bowl and mix through the berry conserve and cornflour until the cornflour has dissolved.

Thinly roll out the remaining pastry to a 24cm x 16cm rectangle. Using a sharp knife or fluted ravioli wheel, cut into 8 x 2cm strips. Scatter the ground almonds over the base of the chilled tart case, then spoon the berry mixture on top, levelling it out as best you can using the back of a spoon. Put a pastry strip horizontally on top of the tart on one side, then lay a strip vertically across it. Repeat with the remaining strips, alternately laying them under and over each other, working your way across the tart to create a lattice pattern. Gently press the strips onto the pastry tart case, trimming the excess pastry. Lightly brush the pastry strips with plant-based milk alternative and use your fingertips to sprinkle sugar over the lattice.

Bake for 40-45 minutes until the fruit is bubbling and the pastry is golden brown. Cool in the tin for at least 1 hour. Dust with icing sugar and serve with dairy-free vanilla ice cream, if liked.