Raspberry & almond galette

Name: Raspberry & almond galette
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Ingredients: 300 g Essential Raspberries; 1 tsp cornflour; 3 tbsp golden caster sugar; Crème fraîche or double cream, to serve (optional)

A gorgeously rustic, throw-it-together tart to show off summer fruit. Use whatever berries you have (or a mixture) and, if you’re short on time, grab a block of ready-made shortcrust pastry.

1 out of 5 stars(1) Rate this recipe

Vegetarian

Serves6
CourseDessert
Prepare20 mins
Cook35 mins
Total time55 mins
Pluschilling and cooling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

300g Essential Raspberries
1 tsp cornflour
3 tbsp golden caster sugar
Crème fraîche or double cream, to serve (optional)

For the pastry

75g ground almonds
150g plain flour
1½ tbsp lemon thyme leaves, plus extra leaves to serve
2 tbsp golden caster sugar
110g unsalted butter, cubed and chilled
1 egg, beaten

Method

For the pastry, whizz the almonds, flour, thyme, sugar and a pinch of salt in a food processor, until combined. Pulse in the butter until it resembles breadcrumbs, then gradually add ½ the beaten egg until it comes together into a ball. (Reserve the remaining egg.) Tip onto the work surface, shape into a disc and wrap. Chill for 30 minutes.
Preheat the oven to 180ºC, gas mark 4. Put a large, flat baking sheet into the oven to heat up. In a large bowl, toss the raspberries with the cornflour, 2 tbsp sugar and a pinch of salt. Put the pastry between 2 sheets of baking parchment and roll out to a 30cm circle, about 0.3cm thick (don’t worry if it’s imprecise). Lift off the top sheet of parchment and pile the fruit mixture into the middle of the pastry circle (leaving any juices behind in the bowl), allowing a 5cm border. Bring the pastry edges up around the fruit in a rustic fashion, leaving a gap in the middle. Brush the pastry rim with the reserved beaten egg and scatter over the remaining 1 tbsp sugar.
Slide the galette, on the parchment, onto the hot baking sheet. Bake for 30-35 minutes, until the pastry is golden and the fruit jammy. Remove from the oven and set aside to cool for 20 minutes (still on the baking sheet). Remove the parchment, scatter over more lemon thyme leaves and serve warm or at room temperature with crème fraîche or cream, if liked.