Method:

1. In a large bowl, mix together the plain flour, ground almonds and caster sugar. Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs. Work quickly to keep the butter cold and the pastry light.
2. Gradually add the ice-cold water, one tablespoon at a time, mixing gently until the dough just comes together. Shape the dough into a disc, wrap it in cling film, and refrigerate for 30 minutes to rest.
3. While the pastry chills, prepare the filling. In a bowl, gently mix the blackberries with the caster sugar, cornflour, vanilla extract and lemon zest. Set aside for 10 minutes to allow the juices to start releasing.
4. Preheat your oven to 170 degrees. Line a large baking tray (30 x 40cm) with baking parchment.
5. Roll out the chilled pastry into a rough circle about 3mm thick. It doesn’t have to be perfect – that’s part of the charm of a galette!
6. Carefully transfer the pastry on to the lined tray. Spoon the blackberry mixture into the centre, leaving about a 4cm border around the edges.
7. Fold the edges of the pastry up and over the filling, pleating gently as you go to hold everything in. The centre will remain open. Brush the pastry with the beaten egg and sprinkle with demerara sugar if you like extra crunch. Scatter the flaked almonds over the exposed filling.
8. Bake for 30–35 minutes, or until the pastry is golden and crisp and the filling is bubbling gently.
9. Allow the galette to cool slightly before serving. It’s delicious just as it is, but even better with a scoop of vanilla ice cream or a generous dollop of whipped cream.
10. Best eaten on the day it’s made. Leftovers can be stored in an airtight container at room temperature for one day or refrigerated for up to two days. Reheat gently in the oven to crisp up the pastry.

Recipe from Good Together: Delicious Recipes for the Moments that Matter by Una Leonard, published by Hachette Books Ireland