Ingredients

• 2 cups plain flour
• 1/4 tap salt
• 2 tbsp caster sugar
• Zest 1 lemon
• 190g unsalted butter, diced, chilled
• 1 egg yolk
• 1 tbsp chilled water
• 6-7 small peaches
• 2 tbsp corn flour
• 1/4 cup caster sugar
• 1 egg yolk
• 2 tbsp raw sugar

Instructions

In a mixing bowl, combine the flour, salt, sugar and lemon zest. Add the butter and use a dough cutter to cut through and combine the butter and flour mix to create a rough breadcrumb texture. Place this in the fridge for 5 minutes to chill and whisk together the egg yolk and water and put this over the butter/flour mix and quickly kneed this to just come together, being careful not to overwork the dough. Press this into a flat circle and wrap in baking paper to rest in the fridge for at least 2 hours or overnight

To make the galette, bring the pastry from the fridge 10 minutes before rolling to slightly soften then using a little flour, roll the pastry in an approx 30cm circle, this does not have to be exact. Place this back onto a lined baking tray and into the fridge for 30 minutes to rest again.

Meanwhile slice the peaches into 1cm thick wedges and toss with the corn flour and lemon juice. Scatter these over the pastry, leaving a 3-4cm boarder, crimping as you go if desired. This should look quite rustic and freeform. Brush the edges of the pastry with egg wash and sprinkle the raw sugar around the pastry edge then back on the lined baking tray for 20-30 minutes, until the pastry is crisp and golden and the fruit is soft and juicy.

Serve cut into a wedge with cream or ice cream if desired.