Plum galette

To make the pastry, add the flour, sugar, salt and thyme to a large bowl and stir to combine. Add the butter and toss to coat in the flour. Using your fingertips, press each piece of butter flat, then briefly rub into the flour until the butter is lightly worked in, but plenty of large pieces remain.

Drizzle in 5-6 tbsp ice-cold water, 2 tbsp at a time, then use a knife to stir into the flour mixture. Add enough water so the flour starts to form moist clumps – the dough should hold together when squeezed with your hand. If it crumbles, add a touch more water. Using your hands, briefly work the dough, until a singular mass forms. Tip out onto the work surface and bring together into a ball. Wrap the dough in baking parchment and press into a flat disc, then chill for at least 1 hour.

For the filling, add all the ingredients, except the almonds, to a large bowl and toss together until evenly mixed. Set aside.

Line a large baking tray with baking parchment. On a lightly floured work surface, roll the pastry into a 35-40cm round. Transfer to the lined tray (don’t worry if the pastry overhangs the tray a little). Tip the ground almonds onto the centre of the galette and spread to cover the majority of the pastry in an even thin layer, leaving a roughly 5-6cm border around the edge. Scrape the plum filling into the centre of the galette and spread so the fruit covers the almond layer.

Fold the excess pastry up and over the fruit. Don’t worry if it doesn’t look neat or even – galettes are rustic, after all. Chill the pastry. Preheat the oven to 200ºC, gas mark 6.

Brush the pastry border with beaten egg, then sprinkle generously with demerara sugar. Bake for 30-35 minutes, or until the pastry is a deep golden brown. Remove and set aside to cool. Best served on the day made but will keep for up to 3 days.