PEACH & RASPBERRY GALETTE

This open-topped pie is made with a special pastry that swaps some of the butter for yoghurt to make it a more healthy dessert.

SERVES 6

PREP 20 minutes, plus chilling time COOKING TIME about 25-30 minutes CALORIES PER SERVING 352

FOR THE PASTRY

175g wholemeal plain flour

75g ground almonds A pinch of salt

50g butter, chilled and diced

1 egg, beaten

100ml Greek yoghurt

FOR THE FILLING

2tbsp ground almonds 1tbsp light brown soft sugar

3 ripe peaches, cut into wedges (or use tinned)

■ 200g raspberries

First, make the pastry. Put the flour and ground almonds into a large bowl and add a generous pinch of salt. Add the butter and rub in until the mixture resembles breadcrumbs.

Reserve 1tbsp of the beaten egg, then mix the remainder with the Greek yoghurt and add to the flour mixture.

Cut the mixture with a knife until it starts to form clumps, then, using your hands, bring everything together into a smooth dough. Wrap the pastry in clingfilm and chill in the fridge for at least 1 hour.

Preheat the oven to 200°C/ fan 180°C/gas 6. Line a large baking tray with greaseproof paper. Unwrap the pastry and roll out into a large round that’s about 5mm thick. Lay it carefully on the baking tray.

For the filling, mix the ground almonds with half the sugar and sprinkle the mixture evenly over the centre of the pastry, leaving a 3-4cm border all the way round.

Arrange the peach wedges and raspberries on top, then sprinkle with the rest of the sugar.

Fold in the uncovered edges of pastry so that it covers some of the fruit filling, leaving the centre exposed. In a small bowl, mix the reserved beaten egg with 1-2tsp of water and brush this all over the pastry.

Bake in the preheated oven for 25-30 minutes, until the pastry is crisp and golden brown and the fruit has softened. Serve warm or cold.