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Berry galette with chocolate pastry

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Ingredients:
1 roll  of Paneton chocolate pastry
1 cup of frozen berries
For the frangipane –
1 egg
1 tsp vanilla extract
zest of lemon
50g butter
1/4 cup caster sugar
1/2 cup almond meal
1 Tbs flour
Method:
Preheat oven at 180′.
Live baking tray with baking paper.
Cream butter and sugar until they are light and fluffy.
Add lemon zest, vanilla  and mix to combine.
Beat in egg, until well mixed.
Cut pastry into a rough circle shape and place on baking paper.
Spread frangipane mix around centre, leaving a 4-5cm boarder (which will be folded over later)
Arrange berries on top of frangipane mix and gentle fold pastry up and over to create rough folds – holding the mixture in place.
Bake for 20-30 minutes or until frangipane mix is golden brown and pastry cooked.
Serve with fresh whipped cream or simply a dusting of icing sugar.