Spiced Peach / Plum / Nectarine Galette

Ingredients

• A packet of sweet short-crust pastry
• ¼ cup brown sugar (or any sugar will work)
• 1 tablespoon cornflour
• Zest & juice from 1 lemon
• ½ teaspoon ground ginger
• 700 g of ripe peaches (about 5-6), cut into thick wedges
• 1 teaspoon vanilla extract (optional!)
• Greek Yoghurt (for serving)

1. Preheat oven to 190 C
2. Allow your pastry to defrost and lay it onto a parchment lined baking tray. With scissors, cut into a rough circle (keep the offcuts!)
3. In a large bowl whisk together brown sugar, cornstarch, lemon zest, pinch of salt, and ground ginger in a large bowl until combined. Gently stir in peaches, vanilla & lemon juice until peaches are fully coated.
4. Arrange the fruit evenly in the center of the chilled dough. Leave a 4cm border around the edge.
5. Fold edges of dough up and over fruit, leaving a gap in the middle. If the folded edges rip, don't panic! Patch with dough scraps and pinch to seal
6. Brush some milk on the outside and sprinkle some sugar evenly on top
7. Place galette in oven. Bake, rotating halfway through, until crust is deep golden brown, fruit is softened, and juices are bubbling (45–50 minutes)
8. Cool for 2 hours before serving with Greek yoghurt (or you can use ice-cream!)