Sweet Cottage Cheese Galette

Pastry: put the flour, cottage cheese and cold cubed butter into a blender. Pulse to damp crumbs. Add the yolk and bring the dough together quickly — do not overwork it, or the butter starts to melt. Shape into a ball or disc, wrap in cling film and refrigerate for 40–60 minutes.

Filling: cut the fruit into thin slices and cut up any large berries. Toss with the sugar and starch and leave for 5–10 minutes. Drain off the excess liquid — if the berries are very juicy, you can increase the starch slightly.

Cream (optional): combine the ricotta, yolk, sugar, starch and vanilla. Mix until even. Spread it onto the pastry as the first layer and arrange the fruit on top — it comes out very tender, almost like cheesecake.

Roll the chilled dough out on parchment into a round about 3–5 mm thick. If you are using the cream, spread it in the centre leaving a 4–5 cm border. Arrange the fruit filling on top. Fold the edges of the dough inwards, pleating as you go. Scatter with flaked almonds if you like.

Chill the galette for another 20 minutes — it holds its shape better that way. Brush the border with yolk. Bake in an oven preheated to 180°C for 20–25 minutes until golden. Cool on a rack.