Chocolate and ginger studded frangipane galette

Method

1. Heat the oven to 200°C/180°C fan/gas 6 and put a baking sheet inside. Put the butter and sugar in a large mixing bowl and, using an electric hand mixer or the paddle attachment on a stand mixer, beat for 2-3 minutes until light and well combined. Beat in the flour and ground almonds until well combined, then stir in the bourbon (or other spirit), ginger and chocolate (add the salt if you’re using regular dark chocolate) until everything is evenly distributed.
2. Lay out 3 sheets of foil on a work surface, overlapping them to make a sheet large enough to accommodate the pastry. Put the pastry circle in the middle and spoon the frangipane on top in a 25cm diameter circle, leaving a 7cm pastry border all around. Fold in the pastry border over the edge of the frangipane, pleating it every 10cm or so and leaving the middle of the galette exposed. Brush the exposed pastry all over with the beaten egg, then sprinkle the remaining 1 tbsp sugar over the pastry and scatter the flaked almonds over the whole galette.
3. Using the foil, slide the galette onto the hot baking sheet. Bake on the middle rack of the oven for 20 minutes, then turn down the oven temperature to 160°C/140°C fan/gas 3 and cook for another 30-40 minutes until the pastry is deep golden and completely crisp. Remove from the oven, leave to cool completely (the texture improves as it cools), then slice and serve with crème fraîche.