Preparation time 15 minutes, cooking time 20 minutes.

1) Preheat oven to moderately hot. Line oven tray with baking paper.

2) Halve peaches, discard seeds, slice peach halves thinly.

3) Place two pastry sheets on board, brush lightly with a third of the butter. Top with two more pastry sheets, brush lightly with half of the remaining butter. Repeat layering with remaining pastry and butter.

4) Fold pastry in half to form a square, cut 22cm-diameter circle from pastry square. Arrange peach slices on pastry circl, sprinkle with sugar. Bake in moderately hot oven about 20 minutes or until galette browns.

5) Serve warm galette brushed with jam.

Serves 4, per serving 12.8g fat, 911kj.

 

Tip: cover the pastry with greaseproof paper then a damp towel when you’re working with it, to prevent it drying out.
Nectarines, apricots, apples, plums and pears are all suitable to use in place of the peaches.