For the Dough
- 300g wheat flour
- 75g sugar
- 1 tsp vanilla sugar
- 150g Kerrygold Naturally Softer Irish Butter
- 3 tbsp natural yogurt
- 1-2 tbsp ice cold water
For the Covering
- 40g ground almonds
- 500g berries of choice (raspberries, blackberries, strawberries, currants or blueberries)
- 2 tbsp cream
- 2 tbsp brown sugar
- 50g sliced almonds
Place all the ingredients, except the water in a bowl, and quickly process into a dough with the food processor or by hand. Add enough water to hold the batter together. It shouldn't be too wet.
Wrap the dough in cling film and place in the refrigerator for 30-60 minutes.
Preheat the oven to 200°C top/bottom heat.
Roll out the dough into a circular shape on baking paper. It should be about 5mm thick. Sprinkle the dough with ground almonds, place the berries on the dough, leaving an edge of about 3cm all round.
Fold the edge over the filling and press down gently. Brush the edge with cream, sprinkle the sugar on top and finally sprinkle the sliced almonds on top.
Bake the galette on the middle rack for 35-40 minutes.
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