Strawberry and cherry galette recipe
 This summer tart takes the best flavours of the season and serves them as a delicious dessert. 300g/10½oz strawberries, hulled, some quartered and some left whole500g/1lb 2oz cherries, half pitted, half left whole2 tbsp palm sugar1 vanilla pod, seeds removed and pod retained1 small cinnamon stick1 star anise3 tsp cornflourfreshly ground black pepper 300g/10½oz strawberries, hulled, some quartered and some left whole 500g/1lb 2oz cherries, half pitted, half left whole 2 tbsp palm sugar 1 vanilla pod, seeds removed and pod retained 1 small cinnamon stick 1 star anise 3 tsp cornflour freshly ground black pepper 200g/7oz plain flour, plus extra for dusting50g/1¾oz granulated brown sugar1 lemon, fine zest only125g/4½oz butter, diced4 tbsp iced water1 free-range egg yolk, beaten100g/3½oz ground almonds 200g/7oz plain flour, plus extra for dusting 50g/1¾oz granulated brown sugar 1 lemon, fine zest only 125g/4½oz butter, diced 4 tbsp iced water 1 free-range egg yolk, beaten 100g/3½oz ground almonds 150g/5½oz cream cheese50g/1¾oz mascarpone½ vanilla pod, seeds removed50g/1¾oz icing sugar50g/1¾oz double cream 150g/5½oz cream cheese 50g/1¾oz mascarpone ½ vanilla pod, seeds removed 50g/1¾oz icing sugar 50g/1¾oz double cream 200g/7oz fresh strawberries, hulled200g/7oz fresh cherries, pitted1 tbsp kirsch 200g/7oz fresh strawberries, hulled 200g/7oz fresh cherries, pitted 1 tbsp kirsch Method For the filling, put the strawberries, cherries, sugar, vanilla seeds and pod, cinnamon, star anise and cornflour in a bowl and stir to combine. Season with a small amount of pepper and leave to infuse for an hour. For the pastry, place the flour, sugar and lemon zest in a bowl. Rub in the butter with your fingers until the mixture starts to form a breadcrumb texture. Slowly add the water and combine until a dough starts to come together. Wrap in cling film and leave to rest for 30 minutes.Roll out the pastry on a lightly floured work surface into a circle that is about 30cm/12in in diameter and the thickness of a pound coin. Preheat the oven to 220C/200C Fan/Gas 7. Remove the vanilla pod, cinnamon stick and star anise from the fruit filling. Brush the pastry all over with the egg and spoon the fruit into the centre of the pastry. Pinch or fold the edges of the pastry to create a pastry case. Sprinkle the almonds over the top of the filling. Bake for 30–40 minutes, or until the pastry is cooked and golden. For the sauce, put the strawberries, cherries and kirsch into a medium saucepan over a medium heat and cook until the fruit is soft and starting to breakdown. Transfer to a blender and blitz, pass through a sieve back into the saucepan. For the cream, beat the cream cheese, mascarpone, vanilla and icing sugar in a bowl until smooth. Pour in the double cream and stir until combined. To serve, cut the galette into slices and serve with the cream and sauce. For the filling, put the strawberries, cherries, sugar, vanilla seeds and pod, cinnamon, star anise and cornflour in a bowl and stir to combine. Season with a small amount of pepper and leave to infuse for an hour. For the filling, put the strawberries, cherries, sugar, vanilla seeds and pod, cinnamon, star anise and cornflour in a bowl and stir to combine. Season with a small amount of pepper and leave to infuse for an hour. For the pastry, place the flour, sugar and lemon zest in a bowl. Rub in the butter with your fingers until the mixture starts to form a breadcrumb texture. Slowly add the water and combine until a dough starts to come together. Wrap in cling film and leave to rest for 30 minutes. For the pastry, place the flour, sugar and lemon zest in a bowl. Rub in the butter with your fingers until the mixture starts to form a breadcrumb texture. Slowly add the water and combine until a dough starts to come together. Wrap in cling film and leave to rest for 30 minutes. Roll out the pastry on a lightly floured work surface into a circle that is about 30cm/12in in diameter and the thickness of a pound coin. Roll out the pastry on a lightly floured work surface into a circle that is about 30cm/12in in diameter and the thickness of a pound coin. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Remove the vanilla pod, cinnamon stick and star anise from the fruit filling. Brush the pastry all over with the egg and spoon the fruit into the centre of the pastry. Pinch or fold the edges of the pastry to create a pastry case. Sprinkle the almonds over the top of the filling. Bake for 30–40 minutes, or until the pastry is cooked and golden. Remove the vanilla pod, cinnamon stick and star anise from the fruit filling. Brush the pastry all over with the egg and spoon the fruit into the centre of the pastry. Pinch or fold the edges of the pastry to create a pastry case. Sprinkle the almonds over the top of the filling. Bake for 30–40 minutes, or until the pastry is cooked and golden. For the sauce, put the strawberries, cherries and kirsch into a medium saucepan over a medium heat and cook until the fruit is soft and starting to breakdown. For the sauce, put the strawberries, cherries and kirsch into a medium saucepan over a medium heat and cook until the fruit is soft and starting to breakdown. Transfer to a blender and blitz, pass through a sieve back into the saucepan. Transfer to a blender and blitz, pass through a sieve back into the saucepan. For the cream, beat the cream cheese, mascarpone, vanilla and icing sugar in a bowl until smooth. Pour in the double cream and stir until combined. For the cream, beat the cream cheese, mascarpone, vanilla and icing sugar in a bowl until smooth. Pour in the double cream and stir until combined. To serve, cut the galette into slices and serve with the cream and sauce. To serve, cut the galette into slices and serve with the cream and sauce.