Raspberry & almond galette

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.

Ingreadient

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

Step by step

1. 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.
2. 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.
3. 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.