Pear Galette

Serves 4


Ingredients:

1 sheet ready-rolled puff pastry
4 tsp apricot jam
4 tsp ground almonds
1 pear, peeled, cored and sliced
demerara sugar, to sprinkle
icing sugar, to dust

Method:

• Preheat the oven to moderately hot 200°C (400°F). Line a baking tray with baking paper. Cut the pastry into four even squares and place on the lined baking tray.
• Spread 1 tsp of the apricot jam on each square, leaving a 1.5cm border. Sprinkle the ground almonds over the jam.
• Arrange the sliced pear on the top and sprinkle with demerara sugar. Bake for 18 minutes, or until the pastry is puffed and golden. Dust lightly with icing sugar and serve warm with thick cream or ice cream, if desired.

Nutrition per serve:
Protein 3g;
Fat 11g;
Carbohydrate 27g;
Dietary Fibre 2g;
Cholesterol 11mg;
907 kj (217 cal)

Note: For a special occasion or when you feel artistic, cut the puff pastry into four large pear shapes instead of squares and follow the recipe. Leftover pastry can be used by cutting out leaf shapes and decorating the galette with them to look like pastry-shaped pears.