Lazy Peach & Raspberry Galette.
Cook time: 30 mins | Prep time: 10 mins | Serves: 4-6
Ingredients.
1 sheet shortcrust pastry, cut into a 26 cm x 26 cm square
6 jarred peach halves, drained
150 g raspberries
1 egg, lightly beaten
1 tablespoon caster sugar
1 tablespoon vanilla powder
Vanilla ice cream to serve
Method.
1.Preheat the oven to 180°C. Line a baking tray with baking paper.
2. Place the shortcrust pastry square onto the prepared tray.
3. Arrange 6 peach halves, flat side down, in a circle, leaving around a 5 cm border. Place 1 peach half in the centre of the circle. Make sure they are all touching eachother.
4. Scatter the raspberries over the fruit, allowing them to fall into the crevices between the halves.
5. Fold the pastry border up and over the fruit, pleating as you go. Gently pinch the pastry folds together with your fingers to help hold the galette in place.
6. Brush the pastry with egg wash, then sprinkle over the caster sugar and vanilla sugar.
7. Bake for 30 minutes, until the pastry is golden and crisp.
8. Serve warm or at room temperature with vanilla bean ice cream.
