Summer Peach & Plum Galette

This rustic galette is perfect for relaxed outdoor dining. Crisp, buttery, and flaky pastry encases sweet summer fruits. Thyme adds fragrance, elevating the peaches and plums. Make in advance for a summer soiree and serve with a satisfying scoop of vanilla ice cream.

Prep Time: 30 minutes

Chilling Time: 2-3 hours

Cooking Time: 50 minutes

• 200g plain flour, plus extra for dusting
• 1 tbsp caster sugar
• 150g unsalted butter
• 2-4 tbsp ice cold water

• 50g unsalted butter, softened
• 50g caster sugar
• 1 small egg
• 100g ground almonds
• 1 tsp vanilla paste

• 4 fresh ripe but firm peaches, stones removed and sliced (around 450g stoned and sliced fruit in total)
• 4 ripe but firm plums, stones removed and sliced
• 1-2 tbsp caster sugar (depending on how ripe the fruit is)
• 1 tsp cornflour
• Small bunch of fresh scented thyme, leaves picked
• 1 egg white, beaten
• 1 tbsp demerara sugar
• Handful of flaked almonds

1. Before making the pastry, wrap the butter in cling film or foil and freeze for about half an hour.
2. To make the pastry, place the flour and sugar in a large bowl and mix together.
3. Remove the butter block from the freezer and dip whole into the flour and sugar mixture to coat lightly. Using a coarse grater, grate the block of butter into the mixture. Dip the block of butter from time to time to prevent it sticking. Use a small knife to distribute the grated butter through the mixture.
4. Add the ice-cold water a tbsp at a time. Stir with a knife, until the pastry begins to clump together. You may not need all the water. Use your hands to bring the mixture into a ball. Take care not to overwork the pastry. The trick is to keep your hands and utensils as cold as possible.
5. Tip the pastry onto a lightly floured work surface and press lightly. Wrap in clingfilm and refrigerate for an hour before using.
6. Make the filling by beating together the butter, sugar, egg, ground almonds and vanilla paste until smooth and well mixed. Set aside.

1. Heat the oven to 200°C/Fan 180°C/Gas 6.
2. Place the fruit in a large bowl and mix with the sugar and cornflour. Set aside while you roll the pastry.
3. Dust the worksurface with flour and roll the pastry into a large 30cm diameter circle. Give the pastry a turn every couple of rolls so that it retains its shape. Don’t worry if the edges are a little ragged.
4. Carefully lift the pastry circle onto a large, oiled hard anodised baking tray.
5. Spread the frangipane mixture over the pastry leaving a 5cm border around the edges.
6. Pile the fruit on top of the frangipane, once again leaving a border.
7. Carefully fold the pastry partly over the fruit filling pressing lightly. Be careful not to tear the edge of the pastry. (If it does just patch with pastry scraps and pinch to seal.) Chill for at least an hour.
8. Brush the edges of the galette with beaten egg white, sprinkle with demerara sugar and flaked almonds. Finally scatter the thyme leaves over the fruit.
9. Bake for 40 -50 minutes until the pastry is golden brown and crisp.
10. Leave to cool for a few minutes before you lift carefully onto a serving plate.
11. Serve warm or cold with a scoop of vanilla ice cream.