Stone Fruit Galette

Method

1. Preheat oven to 200°C. Line a large baking tray with baking paper. Place pistachios in a food processor and process until finely chopped. Add the caster sugar, butter and vanilla. Process until combined. Transfer to a bowl. Add the flour and use your fingertips to combine. Reserve 2 tsp of the egg. Add the remaining egg to the pistachio mixture and stir to combine.
2. Place the pastry on lined tray. Use a small sharp knife to score a 2cm border around edge of the pastry (don’t cut all the way through). Use a fork to prick the pastry all over inside the border.
3. Spread pistachio mixture onto pastry inside the border. Arrange the combined peach or nectarine slices, overlapping slightly, over the pistachio mixture. Brush the pastry border with the reserved egg. Sprinkle the tart with demerara sugar.
4. Bake for 20 mins or until the pastry is crisp and golden brown. Drizzle with honey and sprinkle with thyme sprigs.