Rhubarb Raspberries Almond Galette with Black pepper from Vietnam

• Preparation time: 30 minutes
• Break time: 30 minutes
• Cooking time: 30 to 40 minutes
• Difficulty: easy

For the dough:

• 150g of flour
• 75 g of butter
• 30 g rolled oats
• 30 g sliced ​​almonds
• 75 g cane sugar
• 1 tablespoon cottage cheese
• 2 tablespoons of almond milk
• 1 pinch of salt

For garnish :

• 30g of praline (or almond powder)
• 1 teaspoon of ground black pepper from Vietnam (Ba Ria)
• 250g of raspberries
• 4 rhubarb sticks
• Cane sugar
• Flaked almonds

• Put the flour, butter (cut into small pieces), oatmeal, almonds, sugar, cottage cheese, almond milk and salt and knead quickly to get a nice dough
• Keep cool for 30 minutes
• Spread the dough on baking paper
• Preheat the oven to 180 ° C
• Mix the praline and the pepper and distribute the mixture over the dough
• Spread the raspberries and crush them, leaving 5 cm aside
• Clean the rhubarb and cut it into pieces of the same size, place them on the raspberries and sprinkle with sugar and ground pepper
• Fold the edge of the dough over the fruit
• Brush the edge with almond milk and then sprinkle with almond pieces, and sugar on the edge.
• Put in the oven for 30 to 40 minutes until the edges are golden and the underside is cooked through.
• Let it cool in the open air so that the dough solidifies

Bon appétit !