Bored? Bake!

Make the most of seasonal fruit

Hands-on time: 30min, plus chilling Cooking time: About 40min Serves 8

FOR THE PASTRY

300g plain flour, plus extra to dust 150g unsalted butter, chilled and cubed 50g caster sugar

1 medium egg yolk, plus 1 whole egg beaten, to glaze

2tbsp flaked almonds

FOR THE FRANGIPANE

75g unsalted butter, softened

75g caster sugar

1 medium egg yolk

1tsp almond extract

75g ground almonds

Finely grated zest of 1 lemon

40g fresh white breadcrumbs

500g strawberries, hulled and thinly sliced

FOR THE GLAZE

2tbsp strawberry jam Icing sugar, to dust

1 For the pastry, pulse flour and butter in a food processor until mixture resembles breadcrumbs (alternatively, rub butter into flour using your fingertips). Add sugar and 1tsp fine salt and pulse/mix to combine. Add egg yolk and 2tbsp cold water and pulse/ mix with a cutlery knife until just clumping together. Tip on to a lightly floured surface and knead to bring together. Shape into a disc, wrap in clingfilm and chill for 30min.

2 Meanwhile, make the frangipane. Beat butter and sugar together until pale and creamy. Beat in egg yolk and almond extract. Fold in ground almonds, lemon zest and breadcrumbs. Set aside.

3 Roll out pastry on a lightly floured surface into a rough 35cm circle. Transfer to a baking sheet lined with baking parchment. Spread over the frangipane, leaving a 5cm border around the sides. Arrange strawberry slices over frangipane, then fold in the pastry so it just starts to cover the filling (don’t worry if it looks a little rustic). Chill for 30min.

4 Preheat oven to 190ºC (170ºC fan)/mark 5. Brush folded pastry with beaten egg and scatter the flaked almonds over the glaze. Bake for 35-40min, or until pastry is golden.

5 When the galette comes out of the oven, heat jam in a small pan over medium heat until loosened. Brush over the strawberries. Lightly dust pastry with icing sugar and serve warm or at room temperature.

Per serving:

566cals, 8g protein, 34g fat (16g saturates), 55g carbs (23g total sugars), 4g fibre

Strawberry and Almond Galette

We’ve added to breadcrumbs to our frangipane juices help absorb the strawberries from the – no soggy bottoms in sight!