Ingredients:
Crumble the butter with the flour, then knead the dough by adding 55 g sugar, 2 tbsp cold water and 1 tbsp pomegranate balsamic vinegar. When the dough is ready, put it in the fridge for 2 hours.
To make the filling, slice 5 peaches and toss with a mixture of 1 tbsp flour, 1 tbsp pomegranate vinegar and 1 tbsp sugar. (For the more adventurous, you can also mix in a chopped sage leaf.)
Roll out the dough from the fridge on greaseproof paper, transfer to a baking tray as a sheet, then spread 1 heaping tablespoon of almond paste over the top. Arrange the peach slices aesthetically on top, and a few blackberries if you have some on hand. Fold up the edges of the pastry to enclose the goodies.
Cook the galette in an oven at 180°C, fan-assisted, for 30 minutes.
