Richard Whitbread
The biscuits on the base of the galette help absorb any liquid that may come out of the fruit and will stop your pastry from going soggy. However, if making for children, simply replace with some breadcrumbs or other child friendly crushed biscuits.
Ingredients
Method
Process the flour, ¼ cup sugar and the butter in a food processor until mixture resembles coarse breadcrumbs. Add ¼ cup iced cold water and process until mixture just comes together. Turn out onto a clean surface and gather dough into a flat disc. Cover with plastic wrap and chill in the fridge for 30 min.
Preheat oven to 180C (160C fan forced). Line a large flat baking tray with baking paper. Roll out the pastry on a lightly floured surface into a rough 30cm circle x 3mm thick. Transfer to baking tray. Sprinkle the crushed biscuits over the pastry leaving a 5cm border. Arrange the peaches over the base and sprinkle with the blueberries.
Fold the sides of the pastry up to partially enclose the fruit then brush pastry all over with the beaten egg. Sprinkle the remaining sugar all over the fruit and the pastry. Bake in the oven for 40-45 min or until golden brown. Brush with honey and serve warm with double thickened cream or ice cream.
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