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180g (6.3 oz) plain (all purpose) flour, plus extra for dusting
160g (5.6 oz) unsalted butter, chilled
2 tsp raw granulated sugar
½ tsp sea salt
1 tsp ground ginger
1 tbsp apple cider vinegar
2 tbsp water, chilled
Five spice peach filling
4 peaches, stones removed, thinly sliced
2 tbsp white sugar
½ lemon, juiced
1 tps Chinese five spice
2 tbsp apricot jam
1 tsp cornflour (cornstarch)
To make the pie crust, place the flour, butter, sugar and salt into a food processor. Blitz until it resembles a breadcrumb-like texture. Next, add in the ground ginger, apple cider vinegar and water, and continue to pulse until the dough is just formed.
Transfer dough to a lightly floured surface and knead for 2 minutes until smooth. Using your hands, press into a 10cm disc, then wrap in cling film and refrigerate for 1 hour.
When your dough is almost ready, preheat oven to 200°C (390°F). Mix together the peach slices, sugar and lemon juice in a large mixing bowl. Add in the five spice and apricot jam, then mix until just combined. Leave aside.
Remove the dough from the refrigerator. Dust a small amount of flour onto a large sheet of baking paper, then place the dough on top. Transfer to a flat sheet pan. Roll out the dough into a rough round approximately 40cm (15.5”) in diameter and about 1cm (⅜”) thick. Dust the cornflour over the pastry – this will help draw away excess juice so you avoid a soggy bottom galette.
Starting in the centre, arrange and fan out the peach slices into a pinwheel shape, leaving about 7cm (2¾“) of border around the edges. Fold over the edges of the dough to create the galette, exposing about 15cm (6”) of fruit mixture in the centre.
Transfer tray to the oven. Bake for 40 minutes or until the pastry is golden and crispy. Serve with ice cream.
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