Name: Raspberry galette
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 1 sheet frozen shortcrust pastry, thawed; 250 gram raspberries; 1/4 cup caster sugar; 2 tablespoon plain flour; 2 tablespoon hazelnut meal (ground hazelnuts); 1 teaspoon vanilla essence; 1 egg, lightly whisked; 2 tablespoon demerara sugar; vanilla ice-cream, to serve

Raspberry galette

Serves 6

Prep

15M

Cook

25M

Total

40M

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Ingredients

1 sheet frozen shortcrust pastry, thawed

250 gram raspberries

1/4 cup caster sugar

2 tablespoon plain flour

2 tablespoon hazelnut meal (ground hazelnuts)

1 teaspoon vanilla essence

1 egg, lightly whisked

2 tablespoon demerara sugar

vanilla ice-cream, to serve

Method

1.Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper. Place pastry on prepared tray.

2.Combine raspberries, caster sugar, flour, hazelnut meal and essence in a medium bowl. Scatter raspberry mixture over centre of pastry, leaving a 3cm border. Carefully pleat edge of pastry to decorate.

3.Brush pastry with egg, then sprinkle raspberry mixture with demerara sugar. Bake for 25 minutes or until golden and cooked. Serve warm with ice-cream.

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Ingredients

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