Ruby Chocolate Galette

Instructions

1. 1

   Preheat the oven to 200°C (400°F).

2. 2

   Roll out the puff pastry to a thickness of about 3mm. Cut out a circle that is about 30cm in diameter.

   Tip: Use a cookie cutter to get a fun shape.

3. 3

   In a medium bowl, whisk together the confectioner's sugar, flour, and salt.

4. 4

   Add the unsalted butter and use a pastry blender or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs.

   Tip: Be careful not to overwork the dough.

5. 5

   Press the dough into the pastry circle, leaving a 2.5cm border around the edges.

   Tip: Make sure to press the dough evenly.

6. 6

   In a small bowl, whisk together the large eggs, vanilla extract, and almond extract.

7. 7

   Pour the egg mixture over the pastry dough and sprinkle with the Ruby chocolate chips.

   Tip: Use a spatula to spread the chocolate evenly.

8. 8

   Arrange the fresh raspberries on top of the chocolate, leaving a 2.5cm border around the edges.

   Tip: Don't overcrowd the raspberries.

9. 9

   Fold the edges of the pastry up over the filling, pressing gently to seal.

   Tip: Make sure the edges are sealed tightly.

10. 10

    Bake the galette for 40 minutes, or until the pastry is golden brown and the filling is set.

    Tip: Don't open the oven door until the timer goes off.

11. 11

    Let the galette cool for 10 minutes before serving.

    Tip: Serve warm or at room temperature.