Fruit Galette

Pastry

• 1 Basic pie pastry dough, one disc — see the Basic Pie Pastry Dough recipe

Base

• 2 tbsp Almond flour or finely crushed cookies

Filling

• 3 cups Stone fruit or berries, sliced if large — peaches, plums, or a mix of berries
• 1/3 cup Granulated sugar
• 1 1/2 tbsp Cornstarch
• 1 tbsp Lemon juice

Finish

• 1 Egg, beaten
• 1 tbsp Coarse sugar

Prep

1. Heat the oven to 200°C (400°F) and line a baking sheet.

Shape

1. Roll the pastry into a rough 12-inch circle on the lined sheet — don't worry about a perfect shape.

Base

1. Sprinkle the almond flour or crushed cookies over the centre of the dough, leaving a 2-inch border bare. (Tip: This layer is what intercepts the fruit's juice before it can soak into the crust — don't skip it even though it seems minor.)

Filling

1. Toss the fruit with the sugar, cornstarch, and lemon juice, then pile it over the almond flour layer.

Fold

1. Fold the bare border up and over the edge of the fruit, pleating loosely as you go around. (Tip: It doesn't need to be neat — an uneven, rustic fold is the whole character of a galette.)

Bake

1. Brush the folded edge with egg wash and sprinkle with coarse sugar if using. Bake until the crust is deeply golden and the fruit is bubbling.

Cool

1. Cool at least 20 minutes before slicing — the juices need time to set up.