2 pears, sliced
100 g raspberries
1 sheet puff pastry
2 tbsp sugar
1 tsp cinnamon
To make a sweet, fruity filling, slice pears and combine them with sugar, cinnamon, and raspberries.
Put the fruit mixture in the middle of the rolled-out puff pastry, leaving room for folding, to assemble the galette.
To create a rustic, open-faced crust, gently fold the dough edges over the fruit.
For a delectable French treat, bake at 200°C for 25 minutes, or until golden, then serve warm.