Plum and peach galette

Ingredients

For the pastry

• flour — 300 g
• cold butter — 200 g
• sugar — 50 g
• vanilla sugar — 10 g
• cold water — 3 tbsp
• salt — a pinch

For the filling

• peaches or nectarines — 4
• starch — 2 tbsp
• cinnamon — 1/2 tsp
• butter — 1 tbsp
• egg — 1
• sugar — 50 g
• flaked almonds — 30 g

To serve

• vanilla ice cream

Method

1. Mix all the dry ingredients: flour, sugar, salt.
2. Cut the cold butter into pieces and add it to the flour. Rub it in to a crumb with your hands. Work quickly and do not aim for a uniform texture.
3. Add 3 tbsp of cold water and bring the dough together into a ball. Add a little more water if needed. Chill for 30 minutes.
4. Meanwhile make the filling. Slice the peaches thinly.
5. Heat the oven to 200°C.
6. Line a baking tray with paper, dust it with flour and put the dough on it.
7. Roll it into a circle, helping it along with your hands. It should be about 5 mm thick.
8. Sprinkle the pastry with starch and spread it out. Sprinkle with sugar and cinnamon. Arrange the peaches in a circle.
9. Sprinkle the peaches with more sugar and cinnamon. Fold and crimp the edges of the galette.
10. Brush the edges with egg and scatter over the flaked almonds. Dot the peaches with butter.
11. Bake in the preheated oven for about 40 minutes. The peaches should soften and release their juice, and the edges should turn golden.
12. Serve a hot slice with a scoop of vanilla ice cream.