Feijoa Galette

Photo by Simon Lambert

Preparation time - 20 minutes

Cooking time - 35 minutes

Skill - easy

Serves - 8

Ingredients

• 1 sheet Heritage Bakers sweet shortcrust pastry, thawed

Filling

• 600g feijoas, peeled and sliced into 5mm rounds

• 4 Tbsp sugar, plus 1 Tbsp for finishing

• 1 Tbsp cornflour

• Glaze

• 1 egg yolk

• 1 Tbsp milk

Method

1. Preheat the oven 180C (160 C fan-forced)

2. To make the filling, add all the prepared fruit into a bowl, toss together with the sugar and cornflour and set aside.

3. Place 1 sheet of Heritage Bakers sweet shortcrust pastry directly onto a baking tray.

4. Place the feijoas into the centre of the pastry, leaving about 5 cm around the edge.

5. Fold up the sides of the pastry to partially cover the fruit, pleating the dough as needed.

6. Beat the egg with the milk and glaze the pastry. Sprinkle over the remaining sugar.

7. Bake for 35 minutes or until the pastry is golden brown and the fruit juices are bubbling.

8. Cool slightly on the tray before transferring and enjoy with plenty of cream and ice cream.

Recipe by Alison Lambert