Peach Galette

Ingredients

• 1 ¼ cups plain flour
• 1 tbsp caster sugar
• ½ tsp fine salt
• 125 g unsalted butter, very cold, cubed
• 2-4 tbsp ice-cold water (or vodka, optional)
• 1 egg, lightly beaten (for egg wash)
• 1 tbsp raw sugar or demerara (optional, for sprinkling)
• 3 large ripe peaches, sliced (about 5-6 mm thick)
• ⅓ cup caster sugar (adjust to taste)
• 1 tbsp plain flour
• Pinch of salt
• 15 g butter, cut into small pieces

Method

1. Add flour, sugar and salt to a food processor. Pulse to combine.
2. Add cold butter and pulse until the mixture looks like coarse crumbs (a few small pea-sized bits are fine).
3. Add ice-cold water 1 tbsp at a time, pulsing briefly, until the dough just starts to clump. Don't overmix.
4. Tip onto the bench and press together into a flat disc. Wrap and chill for 30 minutes (or up to 3 days).
5. Preheat oven to 190°C (fan 170°C). Line a tray with baking paper.
6. Lightly flour your bench and roll pastry into a rough 30 cm circle. Transfer to the lined tray.
7. In a bowl, toss peaches with sugar, flour and salt until coated.
8. Pile peaches into the centre of the pastry, leaving a 5 cm border. Dot with butter.
9. Fold the edges up and over the fruit, pleating as you go. (Centre stays open.)
10. Brush pastry with egg wash and sprinkle with raw sugar (optional).
11. Bake 35-45 minutes, until the crust is deep golden and the filling is bubbling.
12. Cool for 10 minutes before slicing.