Categories: pies & tarts dessert coffee break summer This is the perfect recipe for weekend baking. Home-made, quick, uncomplicated but undeniably tasty. The addition of Lyle's Golden Syrup takes this galette to the next level by tossing it through the peaches before baking to make them super soft and sticky and then drizzling more afterwards for extra sweet goodness. Check out the baker This recipe was created by Emma Duckworth. Check out her beautiful bakes on Instagram @emmaduckworthbakes. Take a look Ingredients Servings 2-4 For the pastry 180g all-purpose flour 2 tsp sugar 1/2 tsp salt 110g butter, cold & Cubed 60ml sour cream For the filling 2 peaches de-stoned and sliced 2 tbsp Lyle's Golden Syrup Zest of 1 lemon 1 tsp thyme leaves 30g almond meal 2 tsp flaked almonds 2 tsp Lyle's Golden Syrup for drizzling Serve with vanilla ice-cream Instructions HOW TO MAKE OUR SUMMER PEACH GALETTES PASTRY Follow this simple 8-step galette pastry recipe and enjoy delicious addition of Lyle’s Golden Syrup. 1. Add the flour, sugar and salt into a food processor and pulse quickly to mix. Add the butter and sour cream and pulse for 10 to 20 seconds until the mixture resembles breadcrumbs with some pea-size chunks. 2. Turn out onto a floured surface and bring the pastry together with your hands. Knead a couple of times until it comes together. Divide the pastry into two and shape each into a disc. Wrap individually in cling film and refrigerate for 30 minutes. 3. Pre-heat your oven to 180C. 4. Add the peach slices, Lyle’s Golden Syrup, lemon zest and thyme leaves onto a small bowl and mix thoroughly. Set aside. 5. Remove both discs of pastry from the fridge. Roll each out into a 20cm diameter circle and place both circles on a lined baking tray. 6. Sprinkle the ground almonds onto the centre of each disc (leaving a 2 cm gap around the edge). Divide the peach slices between the two discs. 7. Fold the shortcrust pastry edges over the peaches. Brush the pastry with milk and sprinkle with the flaked almonds. Bake for 45-50 minutes or until golden brown. 8. Serve warm with an extra drizzle of Lyle’s Golden Syrup and a scoop of vanilla ice-cream. Enjoy! Chef's Tip Now you know how to make a galette pastry, there’s nothing to stop you mixing up the ingredients and experimenting with your newfound culinary achievement! It’s recommended to keep your galette pastry covered in the refrigerator for 2 days after it’s been made. After 2 days, the crust tends to get a little soggy. Lyle's Wonderfully Tasty Recipes Oatmeal Raisin Flapjack Bars with Caramelised White Chocolate Cherry Bakewell Flapjacks Lyle's Easy Treacle Tart Recipe Lyle's Chunky Golden Honeycomb Lyle's Cheery Chocolate Chip Cookie Recipe Lyle's Cracking Peanut Brittle Recipe