375 g (12 oz) pack chilled ready-rolled puff pastry
15 g (1/2 oz) unsalted butter, melted
3 tablespoons granulated sugar
2 tablespoons chopped mint leaves
325 g (11 oz) blackcurrants, topped and tailed
double cream, to serve (optional)
Unroll the pastry and cut out 4 x 10 cm (4 inch) rounds using a fluted cutter. Transfer to a baking sheet and prick with a fork, leaving a 1 cm (1/2 inch) border. Brush the melted butter over the edges of the pastry.
Place the sugar and mint in a food processor and pulse to form a bright green sugar.
Scatter the blackcurrants over the pastry circles within the borders, then sprinkle over half the mint sugar. Place in a preheated oven, 220ºC (425ºF), Gas Mark 7, for 15–20 minutes or until risen and golden.
Sprinkle the galettes with the remaining mint sugar and serve with double cream, if using.