Strawberry & stonefruit galette

Ingredients :

Empire Pastry Vanilla Shortcrust Sheet, defrosted

250g Strawberries (some sliced, some left whole)

250g Mixed sliced stone fruit (White Peaches, Nectarines, Apricots)

2Tbsp Caster Sugar

2Tbsp Almond Meal

Thickened Cream or Crème Fraiche to serve

Method :

Step 1: Pre-heat oven to 180°C.

Step 2: Unroll the Vanilla Shortcrust sheet leaving it on the baking paper, place on a a baking tray.

Step 3: In a bowl, toss the strawberries and stone fruit with the caster sugar.

Step 4: Spread the almond meal evenly onto the pastry sheet, then top with the fruit leaving a border.

Step 5: Pinch the border of pastry up and over the filling.

Step 6: Cook in the pre-heated oven for 15mins, reduce temperature to 160°C and bake for a further 20mins until the pastry is golden and the fruit has softened.

Step 7: Serve warm or cold with a dollop of cream or crème fraiche.