A galette is basically a free form tart and gives you creative right to be rustic, so this is a perfect dish to not be too fussy over. Mango cooked this way is so good, with the almond frangipane creating the perfect base for the fruit!

INGREDIENTS:

• 100g butter, softened

• 100g caster sugar

• 2 eggs

• 100g almond meal

• 3 tbsp plain flour

• 1 x box of shortcrust pastry

• 2 mangoes (4 cheeks)

METHOD: 

1. For the frangipane, use an electric mixer to beat the softened butter and caster sugar until pale and creamy and the sugar dissolved; about 4 minutes.

2. Add the eggs one at a time and mix well then add the almond meal and flour and quickly mix through. Set aside.

3.  Preheat an oven to 180°.

4. Cut the cheeks from the mangoes, scoop out the flesh and slice length-ways into 5mm slices. Set aside.

5. Lay the pastry out onto a tray lined with baking paper and trim the corners to round the pastry sheet a little. 

6. Spoon the frangipane over the pastry leaving a 4cm border.

7. Lay the mango slices over the frangipane in a circle, then fold the edges of the pastry up and over the mango, pleating the edges as you go.

8. Brush the pastry with egg yolk and sprinkle 1tbsp sugar over the pastry crust and mango.

9. Bake in the oven for 30-35 minutes until the base is golden and the frangipane in the centre is cooked when tested with a small knife or skewer.

10. Allow to cool for at least 10 minutes before transferring to a serving platter and serving with ice cream, cream or yoghurt and dust with icing sugar.

Serves 6

Recipe by Tom Walton. Check out his website here & Instagram here.