Stonefruit galette

Name: Stonefruit galette
Ingredients: 1 ⅓ cups Self raising flour; ⅓ cup Icing sugar; ½ tsp Salt; 1 Tbsp Chopped thyme; 100 g Butter, chilled; 2 Peaches, sliced (Main); 2 Nectarines, sliced (Main); 5 Plums, sliced (Main); 5 Apricots, sliced (Main); 1 handful Cherries, pitted (Main); ½ Oranges, zested, or use lime zest; ¼ cup Caster sugar; ½ tsp Spice mix; ¼ Vanilla pods, seeds scraped out; 50 g Goat's cheese (Main); 150 g Mascarpone (Main); 1 sprinkle Icing sugar, to sweeten; ½ Oranges, zested, or use lime zest; 1 Beaten egg, for eggwash; 1 sprinkle Caster sugar, for top of pastry

Tam West

Warren Elwin

Food writer

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Pastry

1 ⅓ cups	Self raising flour
⅓ cup	Icing sugar
½ tsp	Salt
1 Tbsp	Chopped thyme
100 g	Butter, chilled

Fruit

2	Peaches, sliced (Main)
2	Nectarines, sliced (Main)
5	Plums, sliced (Main)
5	Apricots, sliced (Main)
1 handful	Cherries, pitted (Main)
½	Oranges, zested, or use lime zest
¼ cup	Caster sugar
½ tsp	Spice mix
¼	Vanilla pods, seeds scraped out

Cheese spread and finishing

50 g	Goat's cheese (Main)
150 g	Mascarpone (Main)
1 sprinkle	Icing sugar, to sweeten
½	Oranges, zested, or use lime zest
1	Beaten egg, for eggwash
1 sprinkle	Caster sugar, for top of pastry

Directions

Make the pastry: Sift flour with icing sugar and salt. Add finely chopped fresh thyme, and rub in chilled butter till sandy. Using a butter knife, stir in enough ice cold water, a little at a time, until it just binds. Press pastry onto a baking paper sheet, wrap and chill for an hour.
Make the fruit filling: Put all sliced fruit and cherries into a bowl along with the zest of ½ an orange or lime, caster sugar, spice mix and the vanilla seeds. Mix together carefully and leave to macerate for 15 minutes.
Assemble the pie: Preheat oven to 200C. On a floured surface carefully roll the pastry out into a large approximate circle, about 3-5mm thick. Rolling it around the rolling pin, gently lay it out on to a baking paper-lined baking sheet.
Whisk goat's cheese with mascarpone, a little icing sugar, and the zest of ½ an orange or lime. Spread cheese mix in a 5cm border evenly around the edges of the pastry. Pile the fruit into the middle of your circle and spread it out, keeping it clear of the cheese border. Fold the bordered pastry edges up and over the fruit, tucking if necessary to keep the circular shape, and leaving the centre open.
Eggwash and sprinkle with a little caster sugar, then bake until pastry is golden and fruit bubbling, about 45-60 minutes. Cool slightly, then serve pie warm with whipped creme fraiche or vanilla anglaise.