½ cup blanched almonds
1¼ cups plain flour
¼ cup self-raising flour
2 tblsps caster sugar
125g cold unsalted butter, chopped
1 egg, lightly beaten
Icing sugar mixture and vanilla ice-cream, to serve
600g fresh cherries, pitted
¼ cup caster sugar
1 tblsp cornflour
1 tsp finely grated lemon rind
Spread almonds over an oven tray. Cook in a moderate oven (180C) for about 5 minutes, or until lightly browned. Remove and cool.
To make pastry, process almonds in a food processor until finely chopped. Add flours, sugar and butter. Process to form coarse crumbs. With motor operating, add egg with 1 tblsp cold water to just bring ingredients together. Turn out dough. Shape into a disc. Cover. Refrigerate for 45 minutes.
To make filling, toss cherries with sugar, cornflour and rind in a large bowl.
Roll out pastry between 2 sheets of baking paper to form a 32cm round. Remove top sheet of paper. Transfer paper with pastry round onto a large oven tray.
Mound filling in centre of pastry, leaving 7cm border. Fold pastry edges up and over to partly cover filling, slightly pleating, to create an edge.
Cook in a moderate oven (180C) for about 45 minutes, or until golden brown. Remove. Stand on tray for 5 minutes.
Transfer galette to a serving plate. Dust with sifted icing sugar and serve with ice-cream.