Ingredients

(serves 6-8)

Galette Pastry

1 & 1/2 cups plain flour

2 Tbsp dark cocoa powder

1/2 tsp salt

150g cold butter, diced 1cm

3-4 Tbsp ice cold water

Frangipane

50g butter, softened

1/4 cup caster sugar

2 Tbsp dark cocoa powder

1/2 cup ground almonds

1 egg

Galette

2 cups frozen raspberries

3 Tbsp demerara sugar

100g dark chocolate

1/2 cup freeze dried raspberries

Prep it

Start by making the galette pastry. Combine flour, cocoa powder, salt and butter in the bowl of a food processor and pulse, until mixture resembles fine breadcrumbs. Alternatively place in a large bowl and rub butter into flour with fingers. Add water 1 tablespoon at a time, until the dough comes together. Remove dough from mixer and push the dough together, taking care not to kneed it. Flatten into as best a circle as you can get about 1cm thick, wrap and place in the fridge for about an hour to rest/firm.

To make the frangipane mix together softened butter and sugar in a small bowl. Fold in ground almonds and cocoa powder and beat in egg, until smooth. Set aside.

Assemble it

Preheat oven to 190°C. Set aside a large flat baking tray.

Remove pastry from fridge about 10 minutes before you are going to roll it. Place a large piece of baking paper on the bench and place dough in the middle. Roll out to a 40cm circle and then carefully transfer baking paper with rolled pastry to baking tray.

Spread frangipane out over pastry leaving a 4cm boarder bare. Top with raspberries leaving the boarder bare still.

Carefully fold the bare edge of pastry up and over the raspberries, pleating as you go. Sprinkle over demerara sugar.

Bake It

Bake in oven on the middle rack for about30 minutes, until the pastry is golden brown and puffed and the frangipane has set.

Style It

Chop chocolate and place in a heat proof bowl over a pot of simmering water to melt. Once melted use a teaspoon to drizzle chocolate over the galette.

Cut into wedges and sprinkle over freeze dried raspberries.

Eat It!