Rustic Plum and Almond Galette

Ingredients

• 1 roll shortcrust pastry (ready-made or homemade)
• Frangipane:
• 80g ground almonds
• 60g butter, room temperature
• 60g caster sugar
• 1 egg
• 1 tsp vanilla extract
• 8 plums, pitted and in wedges
• 2 tbsp caster sugar
• 1 egg for brushing
• Flaked almonds for scattering

Method

1. 11. Heat the oven to 200°C.
2. 22. Frangipane: cream butter and sugar. Add egg, vanilla, and ground almonds.
3. 33. Roll the pastry out on baking paper to a rough circle (about 35cm). Move with the paper to a tray.
4. 44. Spread the frangipane in the centre, leaving a 5cm border.
5. 55. Arrange plum wedges on top of the frangipane.
6. 66. Fold the edges in over the fruit — rough and rustic, that's the point.
7. 77. Brush the edges with beaten egg. Scatter sugar and flaked almonds.
8. 88. Bake 30–35 minutes until golden and bubbling.
9. 99. Serve warm with a scoop of vanilla ice cream or crème fraîche.