Peach Galette

In a large bowl, measure out the flour, salt, and sugar, and whisk together

Add cold, cubbed butter and rub together with your fingertips until you get a breadcrumb like mixture.

Add the water*, mix together until combined. If it still doesn't come together perfectly, just wet your hands (don't just pour more water on top!) and keep on kneading until it comes together.

When you get a smoothish ball, wrap it up in cling film and place in the fridge for 30-60 minutes

After the dough has chilled, place the dough on a lightly floured surface and roll out to about 30cm (12 inches)

Transfer the dough onto a baking sheet lined with baking parchment (trust me on this one - most recipes tell you to put the filling on first and then transfer but that can get really messy)

Arrange the peaches in circles on top of the dough, leaving about 5cm (2inch) margin of dough

Fold the dough over the peaches

Place the baking tray in the fridge for 30 minutes and preheat the oven to 180 celsius (350 fahrenheit)

Take out of the fridge, brush lightly with egg wash, and sprinkle the edges with some sugar and almond flour

Place in the oven and bake for about 35 minutes

For the filling

Slice the peaches and mix together with the remaining filling ingredients.