Raspberry and Almond Galette

Place the flour in the bowl of a table top mixer then add the fats and with a paddle attachment mix for 10-15 seconds only. Place the salt and lemon juice into the water then start the motor running again and pour the water in and mix for a further 15 seconds only.

Turn the dough out onto a surface and bring together with the hands. Roll out into a rectangle measuring roughly 30cm x 15 cm.  Create a book turn by folding both ends of the pastry into the middle to meet and then fold the pastry in half.  Do a quarter turn so that the seam of the pastry is to the left hand side and repeat it again.  If the pastry becomes difficult to handle pop it into the fridge for quarter of an hour to firm up.

Once you have performed two book turns, wrap in cling film and chill for at least an hour.

Take from the fridge, unwrap then roll out again to the original size. This time perform a single turn by folding a third of the pastry over and then over again and then refrigerate for another hour or cut the block in half and freeze both pieces until required.

Roll out the pastry to about the thickness of a £1 coin then using the base of a loose bottomed cake tin or loose flan tin bottom cut out 2 x 23cm circles, place them both on a baking sheet lined with reusable baking parchment then chill for at least half an hour.

To make the filling mix together all the ingredients apart from the raspberries then chill until required. Just before filling the galette take the raspberry pieces from the freezer and stir into the chilled filling.

To assemble the galette – use the egg wash to apply a strip about 5cm in from the outside of the bottom circle. Apply the filling and spread to within 5cm of the edge.  Take the top piece of pastry and lay this over.  I use the wide end of a piping nozzle to make a hole in the centre.  Secure the edges of the pastry, brush over with the beaten egg yolk then chill for 15-20 minutes until the oven reaches temperature.

Heat the oven to 190 degrees c. (fan)

Take the galette from the fridge, give another coat of egg wash then with the point of a knife make a pattern through the egg and scoring the pastry. Knock up along the outside of the edge of the galette to help seal everything.

Slide the galette from the chilled baking sheet onto the preheated baking sheet.

Bake for 25-30 minutes until the galette is deep golden in colour, risen and shiny.