Berry and frangipane galette

Method

1. For the pastry, put the flours, almonds and salt in a food processor and whizz until the nuts are finely chopped. Add the butter and sugar, then whizz again until the mixture resembles fine breadcrumbs. With the motor running, add just enough iced water for the mix to come together (you may not need it all). Turn out onto a lightly floured surface and bring together into a ball, flatten slightly, wrap and chill for 30 minutes (see Make Ahead).
2. For the frangipane, beat the butter and sugar together until pale and fluffy. Add the eggs, one at a time, beating well between additions. Stir in the lemon  zest, ground almonds, plain flour and spices until just combined.
3. Heat/light the barbecue for medium indirect heat (bank the coals to one side). Twenty minutes before assembling the tart, put the skillet/pizza stone/ baking tray on the BBQ with the lid down. Roll out the chilled pastry to a rough 35cm circle and put on the lined baking sheet. Spread the frangipane over the pastry, leaving a 3-4cm border. Scatter over the berries and lemon thyme, pressing the berries gently into the frangipane. Fold the pastry edges over to slightly enclose the filling (it may crack a little but don’t worry, just push it back together – the rustic look is part of the charm).
4. Brush the folded-over pastry with a little milk, then sprinkle the demerara sugar and flaked almonds all over the galette. Trim the baking paper about 4cm wider than the galette, then open the BBQ lid and slide the paper and tart onto the skillet/ stone/tray. Cook, lid down, for 50-60 minutes until puffed and golden (see Know-how).
5. Remove the galette and cool slightly. Serve dusted with icing sugar, with ice cream and berries.