Mango Galette

(Used leftover pastry from spinach/ricotta/feta quiche to make mango galette. Recipe below )


MANGO GALETTE

Pastry
Brown sugar
Ground almonds
2 ripe Mangoes

Glaze
Apricot jam
Lemon juice

1. Roll pastry out. Place on baking tray. Make decorative ridge around edge of pastry (to retain the filling ingredients)
2. Sprinkle pastry with ground almonds and brown sugar.
3. Place sliced mangoes (cut in halves and sliced just before using) decoratively on top of filling. Press in lightly.
4. Bake at 180C for 30-40 minutes, till pastry is golden and mangoes are soft.
5. Cool and brush with glaze, if desired. (warm jam over stove; remove and add lemon juice. Sieve)