Recipe: Peach Galette

To make the sweet pastry, place the ingredients in a food processor and blitz until a dough ball forms. Wrap in cling film and chill for 20 minutes. Swap the peaches for plums, apricots, pears or apples if you prefer.

Serves 8

Ingredients

2 tbsp sugar

2 tbsp cornflour

½ tsp cinnamon

3-4 peaches, stoned and sliced

2 tbsp lemon juice

1 tbsp milk

1 tsp sugar, to sprinkle

Whipped cream, to serve

Sweet Pastry

1 ½ cups plain flour

200 g butter, chilled

1 tbsp sugar

¼ tsp salt

1. To make the sweet pastry, place the ingredients in a food processor and blitz until a dough ball forms. Wrap in cling film and chill for 20 minutes.
2. Preheat the oven to 180°C (350°F) fan bake. Line a baking tray with baking paper.
3. To prepare the filling, mix the 2 tablespoons of sugar with the cornflour and cinnamon in a large bowl. Add the peach slices and toss to coat. Drizzle the lemon juice over the peaches and mix through.
4. Place the sweet pastry in the centre of the prepared tray and roll out to a large circle about 5mm thick. (It doesn’t matter if it hangs over the edge of the tray slightly, it will get folded back in.)
5. Arrange the peaches in an even layer on the pastry, leaving a 4 cm border around the outside of the circle. Fold the border back over the peaches, pressing it together slightly as you go.
6. Brush the milk over the pastry then sprinkle with the extra teaspoon of sugar.
7. Bake for 40 minutes, until the pastry is golden and the peaches have cooked through. Serve warm with whipped cream.

Images and text from Summer Favourites by Vanya Insull. Photography by Melanie Jenkins (Flash Studios). Published by Allen & Unwin, RRP $39.99.