Peach galette with hazelnut flour
Crumble the butter with the flour, then add 55 g of sugar, 2 tbsp. cold water and 1 tbsp. kof pomegranate balsamic vinegar make a sough of it. Once the dough has formed, place it in the refrigerator for 2 hours.
For the filling, slice 5 peaches and spin the 1 tbsp. flour, 1 tbsp. pomegranate vinegar and 1 tbsp. sugar together. (you can also mix in some chopped sage leaf)
Roll out the dough taken out of the fridge on greaseproof paper, place it to a baking tray on a baking sheet, then smooth 1 heaped tablespoon of almond cream on top. Place the peach slices aesthetically on it, and a few grains of blackberries if you have those at home. Fold up the edge of the dough to enclose the delicacies.
In a 180 degree oven, with fan forced, the galette is ready in 30 minutes.