Flat Peach Frangipane Galette

Put the baking stone on top of the stainless grid. Allow it plenty of time to warm up.

Cut your flat peaches in half, remove the stone and then cut into equal size wedges, approx 1cm wide.

Take your shortcrust pastry out of the fridge and allow to warm on your kitchen counter for 10 minutes before you unroll it. This will stop it cracking.

To make the frangipane, we use a mixer to combine the ingredients. Firstly, beat the softened butter and sugar together.

Then add the ground almonds and egg. Give it a good mix until all the ingredients are combined and it forms a paste.

Open out your pastry and place a dinner plate on to the pastry. Take a sharp knife, run the blade round the edge of the plate to create a circle. If you want to make it slightly bigger just use the plate as a guide for the shape. It doesn't have to be perfect, it's a rustic pie!

Place the pastry circle on a piece of baking parchment. This will make it easier to transfer to the Egg once assembled.

Spoon the frangipane mixture onto the pastry. Spreading out the frangipane leaving about a 2cm gap from the edge of the pastry.

In a separate bowl, place 2 tbsp sugar, 1 tbsp cornflour, 1 tsp vanilla paste and the lemon juice in a bowl. Give it a good zhuzh!

Add the peaches to the bowl, stir to coat them in the sauce.

Place the peaches on to the frangipane in a circle and repeat until the frangipane is covered.

Fold up the outer edge of the pastry to envelope the peach filling.

With a basting brush, brush the folded edge of the galette with egg wash.

Sprinkle some demerera sugar over the top of the pie, across the pastry and peach filling.

Transfer the parchment paper onto your baking stone. Cook your galette for about 30 minutes until golden brown.

Take it out of the Egg and allow to cool on a rack before eating.

Serve with ice cream, creme fraiche or custard.