The combination of peaches and raspberries is one made in heaven. Who could resist this time honoured pairing of nectar sweet peaches and acidic raspberries – I certainly cannot!

A galette is the ideal friendly tart to finish a stunning summer meal. Thrown together in minutes, with minimal ingredients and suitable for all (use gluten-free pastry if you need). The rustic appearance only enhances the whole look – I can just picture one sitting on a table in an orchard in Provence. Dreaming again…

Peach Melba Galette (dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)

makes 1 tart

• 3 peaches, skinned and sliced
• 1 tsp lemon juice
• 1 tbsp caster sugar
• 1/2 cinnamon stick, broken in half (optional)
• 1/2 cup raspberries
• 1/2 pack ready made short crust pastry (JusRol original is dairyfree)
• 1 tbsp Demerara sugar (or whatever sugar you have to hand)

– Mix together the peach slices, caster sugar and lemon juice and set aside
– Preheat the oven to 220 degrees centigrade/425 Fahrenheit
– Roll out the pastry into a rough circle
– Pile the peaches into the middle (leaving a 5cm/2 inch border), reserving the juice
– Dot over half the raspberries and scatter on the broken cinnamon stick (if using)
– Fold the edges of the pastry, up and over the filling, crimping any excesses
– Brush the pastry with the fruit juices from the peaches, then pour the rest onto the fruit
– Sprinkle over the Demerara sugar
– Bake for 25 minutes, then turn the oven down to 190 degrees centigrade/375 Fahrenheit and continue to bake for another 25 minutes. Scatter over the rest of the raspberries and serve at room temperature with dairyfree ice cream.