Cherry and almond galette
5
Points®
Total time: 1 hr • Prep: 30 min • Cook: 30 min • Serves: 8 • Difficulty: Easy
Enjoy this galette when cherries are in season and plentiful.
Ingredients
Reduced fat oil spread
50 g
Caster sugar
2 tbs
Egg yolk
1 medium
Almond meal
½ cup(s), (60g)
White self-raising flour
1 tbs
Filo pastry
3 sheet(s), (3 x 15g sheets)
Cherries
200 g, (or frozen, pitted)
Icing sugar
2 tsp, to dust
Oil spray
3 x 3 second spray(s)
Instructions
1
Preheat oven to 200ºC or 180ºC fan-forced. Line a baking tray with baking paper. Use an electric beater to beat spread, sugar and yolk for 4 minutes or until light and fluffy. Stir in almond meal and flour until well combined.
2
Cut filo sheets in half crossways. Lightly spray each sheet with oil and layer to make one rectangular stack. Place pastry on prepared tray. Spread almond mixture over pastry, leaving a 4cm border. Press frozen cherries into almond mixture. Fold in pastry edges to make a border.
3
Bake galette for 25–30 minutes or until golden. Serve dusted with icing sugar.
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