Serves:  8

Preparation Time:  15 minutes, plus chilling time

Cooking Time:  45 minutes

INGREDIENTS

170g flour, plus extra for rolling

½ Tbsp light brown sugar

Salt

115g butter, cold and cubed

½ Tbsp lemon juice

6 Tbsp ice water

55g light brown sugar

2 Tbsp lemon juice

1 tsp vanilla paste

¼ tsp ground cinnamon

4 medium peaches/nectarines, sliced into 3mm thick slices

1 egg, whisked

Light brown sugar

Icing sugar

Vanilla ice cream

METHOD

Put the flour, sugar and a pinch of salt into a food processor. Pulse to combine.

Add the chilled butter, a few blocks at a time, and pulse until combined.

Add the lemon juice and cold water, 1 tablespoon at a time, until the dough holds together when pressed between your fingers.

Tip the dough onto a floured surface and gently roll out into a rough circle, about 1.5cm thick. Place on a baking tray and refrigerate for 1 hour.

Preheat the oven to 185C and place a tray, big enough to hold the galette, in the oven to preheat.

Place your dough back onto a floured surface and roll out gently into a thinner even circle, about ¼ cm thick.

Line a baking sheet with baking paper and spray with non-stick spray.

Carefully slide your dough on the sheet and refrigerate while your prepare your peaches.

Mix together the sugar, lemon juice, vanilla paste and ground cinnamon. Add the peach slices and toss you combine well.

Remove the pastry from the fridge and assemble the peaches on top, leaving a 5cm boarder around.

Gently fold the pastry border over the edges of the peaches and press to secure it. Brush the pastry boarder with egg wash and sprinkle over some light brown sugar.

Slide the galette onto the preheated tray and bake in the oven for about 45 minutes, until the pastry is golden and cooked through.  If it starts to colour too quickly, cover with foil.

Remove from the oven and allow to cool to room temperature on a baking rack.

Slice into 8 even wedges, dust with icing sugar and serve with vanilla ice cream.