Peach Oolong Galette

For the pastry

• 1.25 cup all-purpose flour
• 0.5 cup cold unsalted butter, cubed
• 1 tbsp sugar
• 0.5 tsp salt
• 3 tbsp ice water

For the filling

• 5 peaches, sliced
• 3 tsp Peach Oolong powderSuperboba
• 3 tbsp sugar
• 1 tbsp corn starch
• 1 tbsp lemon juice

To finish

• 1 egg, beaten
• 1 tbsp demerara sugar

1. 1

   Rub the butter into the flour, sugar and salt until you have coarse crumbs with some pea-sized pieces left. Add the ice water and bring together without kneading.

2. 2

   Wrap and chill 30 minutes.

3. 3

   Toss the peach slices with the Peach Oolong powder, sugar, corn starch and lemon juice. The powder goes straight on the fruit, so no infusing and no straining.

4. 4

   Roll the pastry to a rough 30 cm circle on parchment.

5. 5

   Pile the peaches in the middle, leaving a 5 cm border. Fold the border up over the fruit, pleating as you go.

6. 6

   Brush the pastry with egg and scatter demerara over it.

7. 7

   Bake at 200 C for 40 to 45 minutes, until deeply golden and the juices bubble.

• Keep the butter cold and leave some visible pieces. That is what makes the pastry flaky.
• Corn starch is doing real work. Without it peach juice floods the base.
• Bake on the parchment you rolled on and slide the whole thing onto a tray.