Cherry and almond galette
Enjoy this galette when cherries are in season and plentiful.
Reduced fat oil spread
½ cup(s), (60g)
White self-raising flour
3 sheet(s), (3 x 15g sheets)
200 g, (or frozen, pitted)
2 tsp, to dust
3 x 3 second spray(s)
- 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.
- 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.
- Bake galette for 25–30 minutes or until golden. Serve dusted with icing sugar.
TIP: To deseed fresh cherries, remove the stem and insert the point of a small sharp knife in the stem end. Carefully twist the knife around the pit, then pop it out.