Almond, raspberry and white chocolate galette


  • For the pastry, cream the butter and sugar until pale in colour.
  • Add the egg yolk and vanilla essence.
  • Finally add the flour and salt and mix.
  • Add in water (if needed) until a smooth dough is reached.
  • Turn onto a floured surface. Shape, wrap in cling film and chill.


  • For the frangipan, cream the butter and sugar until pale in colour and add the egg and almond essence.
  • Finally add the ground almonds and flour. Mix and set aside.
  • Preheat the oven to 165°C
  • Knead the pastry to soften, divide in 4 and roll each into a round on a floured table (approx 17cm)
  • Place on a lined baking sheet. Spoon some of the frangipan mix in the center (approx 50g) spread out leaving a border of 1 inch around the edge.
  • Layer some of the raspberries and chocolate on top and gently fold the pastry over the fruit, pleating to hold in the fruit. Egg wash and sprinkle with flaked almonds
  • Place in the center of the oven and bake for 35-40 minutes until golden brown.
  • Serve warm or at room temperature

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Recipe Information

Serves 4



  • 250g plain flour
  • 100g caster sugar
  • 150g butter
  • pinch salt
  • dash vanilla essence
  • 1 egg yolk
  • water


  • 65g butter
  • 65g caster sugar
  • 65g ground almonds
  • 6g plain flour
  • 1 egg
  • 2 drops of almond essence


  • 14 raspberries
  • 100g white chocolate
  • Egg wash
  • Flaked almonds