Peach and pistachio galette

Method

1. Start with the pastry so it has time to chill in the fridge. Put 200g of the flour, 25g of the caster sugar and the sea salt in a large mixing bowl, then mix well. Cut 125g of the cold butter into cubes then, using a pastry cutter or fork, cut it into the dry mixture. Don’t overwork the pastry. If there are still chunks of butter visible, they’ll make the pastry wonderfully flaky.
2. Add the vinegar and the ice-cold water, then bring the dough together, not working it too much. Wrap it in cling film and put in the fridge to rest for 30 minutes.
3. Once the pastry has rested, make a pistachio frangipane: whizz 50g of the pistachios in a food processor until finely ground, then add 50g of the remaining caster sugar and the remaining 50g butter, whizzing until smooth. Add the egg yolk and crème fraîche and pulse until creamy.
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4. Put the sliced peaches in a mixing bowl, then mix in the lemon juice. Sprinkle with the remaining 20g flour and toss to coat.
5. To make the galette, roll out the pastry to a rough 30-32cm circle, then transfer to the prepared baking sheet. Spread the pistachio frangipane mixture evenly in the centre of the pastry, leaving a 4cm border around the edge. Arrange the peaches on top, in whatever pattern you like, then fold the 4cm border over the peaches to make a free form pie. Whisk the remaining egg with a splash of milk, then brush over the folded pastry border.
6. Sprinkle the remaining 20g sugar over the pastry and fruit, then chill for 15 minutes to firm up. Heat the oven to 180°C/160°C fan/gas 4.
7. Bake the chilled galette for 40-45 minutes until golden and crisp all over. Leave to cool for a few minutes on the sheet, then slide onto a cooling rack. Chop the remaining 25g pistachios and scatter over the top. Serve warm, or cool completely to take on a picnic. Serve with an extra dollop of crème fraîche.