Strawberry & stone fruit galette
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Method
(This recipe was created by Debra Austen and kindly supplied by Empire Pastry.)
Preheat oven to 180C.
Unroll the vanilla shortcrust sheet, leaving it on the baking paper. Place on a baking tray.
In a bowl, toss the strawberries and stonefruit with the caster sugar.
Spread the almond meal evenly onto the pastry sheet, then top with the fruit, leaving a border.
Pinch the border of pastry up and over the filling.
Cook in the oven for 15 mins. Reduce temperature to 160C and bake for a further 20 mins, or until the pastry is golden and the fruit has softened.
To serve
Serve warm or cold with a dollop of cream or crème fraiche.
