Peach and Raspberry Galette

Directions

• To make the dough, mix the flour and brown sugar together in a food processor. Pulse until combined. Then add the cold butter and process until the butter is in very small pieces and the mix looks like fine crumbs.
• Seperate the egg, saving the white for later. Mix the yolk and the milk together in a bowl, then add to the dough mixture. Pulse in the processor until it all comes together.
• Pour into plastic wrap and press into a flat disk shape. Wrap up and chill in the fridge for 30 minutes.
• Preheat oven to 180 degrees, and prepare a baking sheet by lining with baking paper. Set this aside.
• In a bowl, toss the peaches and raspberries in brown sugar and flour. Set aside.
• Once chilled, roll the dough out until on a floured surface it is in the shape of a circle about 30cm in size. Carefully pick it up and place it on the baking sheet. Arrange the fruit in the middle, leaving 2-3cm around the outside uncovered.
• Fold the outside part of the dough over the fruit, pleating it as required. Then, take the reserved egg while and brush it over the rest of the crust. Sprinkle with raw sugar.
• Bake until the galette is light brown and the filling has bubbled, or around 50 minutes. Allow to cool for 10 minutes before serving, and serve warm with whipped cream or ice cream, as you prefer.