Peach Galette with Hazelnut Flour

Ingredients:

- 150 g flour
- 70 g hazelnut flour
- 120 g butter (can be plant-based)
- 55 g sugar
- 2 tbsp pomegranate balsamic vinegar
- 1 tbsp flour and 1 tbsp sugar for the filling
- 5 peaches
- 1 heaping tbsp almond cream

Crumble the butter into the flours, then knead the dough with 55 g sugar, 2 tbsp cold water, and 1 tbsp pomegranate balsamic vinegar. Once the dough comes together, chill it in the fridge for 2 hours.

For the filling, slice 5 peaches and toss them with a mixture of 1 tbsp flour, 1 tbsp pomegranate vinegar, and 1 tbsp sugar. (For the adventurous, finely chopped sage leaves can be added.)

Roll out the chilled dough on parchment paper, transfer it with the paper onto a baking tray, then spread 1 heaping tablespoon of almond cream evenly over the top. Arrange the peach slices decoratively on top, and if available, add a few blackberries. Fold the edges of the dough up to enclose the filling.

Bake in a preheated oven at 180°C with fan for 30 minutes until the galette is ready.