Raspberryalmond crumble galettes

SERVES 6 // PREP TIME 10 MINS // COOK 15 MINS (PLUS COOLING) Bases of commerical 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. 375 gm sheet butter puff pastry

(see note)

½ egg, lightly beaten

40 gm plain flour

60 gm caster sugar

30 gm butter, softened

40 gm (½ cup) flaked almonds

Icing sugar, for dusting ½ tsp pink peppercorns, crushed

Raspberries and basil leaves, to serve RASPBERRY FOOL 125 gm (1 punnet) raspberries Juice of ½ lemon

40 gm (¼ cup) pure icing sugar 400 gm crème fraîche

Scraped seeds of 1 vanilla bean

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 partway 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.

Note We like Carême butter puff pastry, which comes in pre-rolled 375gm sheets.