Name: Raspberry-almond crumble galettes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 375 gm sheet butter puff pastry (see note); 1⁄2 egg, lightly beaten; 40 gm plain flour; 60 gm caster sugar; 30 gm butter, softened; 40 gm (1⁄2 cup) flaked almonds; Icing sugar, for dusting; 1⁄2 tsp pink peppercorns, crushed; Raspberries and basil leaves, to serve; Raspberry fool; 125 gm (1 punnet) raspberries; Juice of 1⁄2 lemon; 40 gm (1⁄4 cup) pure icing sugar; 400 gm crème fraîche; Scraped seeds of 1 vanilla bean

Raspberry-almond crumble galettes

When you're stuck for dessert ideas, pre-made puff pastry comes to the rescue. You'll knock over this galette recipe in no time.

Serves 6

Prep

10M

Cook

15M

Total

25M

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Bases of commercial puff pastry are given the textural treatment with a simple crumble. Paired with a tangy raspberry fool and the unexpected spice of pink peppercorns, they make for a surprisingly simple dessert.

Ingredients

375 gm sheet butter puff pastry (see note)

1⁄2 egg, lightly beaten

40 gm plain flour

60 gm caster sugar

30 gm butter, softened

40 gm (1⁄2 cup) flaked almonds

Icing sugar, for dusting

1⁄2 tsp pink peppercorns, crushed

Raspberries and basil leaves, to serve

Raspberry fool

125 gm (1 punnet) raspberries

Juice of 1⁄2 lemon

40 gm (1⁄4 cup) pure icing sugar

400 gm crème fraîche

Scraped seeds of 1 vanilla bean

Method

1.Preheat oven to 200°C and line a large oven tray with baking paper. Cut out 10cm rounds from pastry and place on prepared tray, dock with a fork and brush with egg.

2.Place flour, 40gm of caster sugar, butter and a pinch of salt in a bowl and rub butter in to form coarse crumbs. Stir in almonds, then scatter mixture over pastry rounds. Bake, turning tray mpartway through cooking, until golden brown and crisp (15-18 minutes). Cool on a wire rack, then dust with icing sugar.

3.For raspberry fool, crush raspberries in a small bowl with lemon juice and half the icing sugar. Whisk crème fraîche, vanilla and remaining icing sugar in a bowl to soft peaks, then fold in raspberry mixture to form a ripple effect.

4.Combine pink peppercorns, remaining caster sugar and a pinch of salt in a bowl.

5.Top galettes with raspberry fool, scatter with extra raspberries and pink peppercorn mixture and serve.