(recipe, styling & photography by Elmarie Berry: https://elmarieberry.com/)
½ cup peach or apricot jam
2 cups all-purpose flour
3 TBPS sugar
115 g butter cold
6-7 TBSP milk chilled
½ tsp salt
unrefined cane sugar for sprinkling
200g honeycomb (optional)
Add flour, sugar, butter, milk and salt to a food processor. Blend until a ball is formed. The dough will still look a little dry but if it forms a ball when squeezed, it’s done. Wrap it in plastic wrap and place it in the fridge for 30 minutes to set and cold down. Meanwhile cut peaches into thin slices.
Preheat the oven to 180 °C. Line a baking tray with baking paper.
When the dough is chilled roll it out to about 3-4 mm thick into a round shape. Spread the jam on the dough but leave 2-3 cm edge clean. Place peaches over the jam. Again leave 2-3 cm crust edge and fold it over the peaches to form a galette.
Sprinkle some more unrefined sugar and thyme over the galette. Bake for 30 minutes or until the crust is golden brown. Leave to cool until moving from the baking tray.
Serve with honeycomb.