Fruit Galette

Steps

• Prep: Heat the oven to 200°C (400°F) and line a baking sheet.
• Shape: Roll the pastry into a rough 12-inch circle on the lined sheet — don't worry about a perfect shape.
• Base: Sprinkle the almond flour or crushed cookies over the centre of the dough, leaving a 2-inch border bare.

  Tip: This layer is what intercepts the fruit's juice before it can soak into the crust — don't skip it even though it seems minor.

• Filling: Toss the fruit with the sugar, cornstarch, and lemon juice, then pile it over the almond flour layer.
• Fold: Fold the bare border up and over the edge of the fruit, pleating loosely as you go around.

  Tip: It doesn't need to be neat — an uneven, rustic fold is the whole character of a galette.

• Bake: Brush the folded edge with egg wash and sprinkle with coarse sugar if using. Bake until the crust is deeply golden and the fruit is bubbling.
  ⏱ Start 40 min timer
• Cool: Cool at least 20 minutes before slicing — the juices need time to set up.
  ⏱ Start 20 min timer