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Preheat the oven to 200°C.
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Wash and stone the peaches, cutting each into 8 slices.
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Place the nectarines into a mixing bowl along with the cornflour, caster sugar and vanilla extract, mixing well.
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Grease a baking tray and unroll the puff pastry onto it.
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Pile the nectarines into the middle (in a rectangle) leaving about a 6cm border of pastry all the way round.
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Fold the sides of the pastry up towards the middle (working your way round in sequence).
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Brush the pastry with egg wash and sprinkle on the Demerara sugar.
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Bake on the middle shelf of oven for 30 mins or until pastry is golden brown and baked through. (Turning towards the end is a good idea for an even bake).
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Once the Peach Galette is ready, remove from oven and place on a serving dish.
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Place a knob of butter on the end of a fork and rub over the exposed peach slices to form a glossy finish.
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Serve warm slices with ice cream.