Jack says: “Galette is a rustic tart with almost no rules. It is meant to be ruggedly shaped and look like it belongs on the dining table of a cabin. So, when you fold the crust over the spiced peaches, be forgiving with yourself. No matter how this tart turns out in the end, it will turn out the way it was supposed to. Imperfect can be perfect, just like you.”

Serves 6

Ingredients

For the crust:

• 1 1/2 cups (210g) all-purpose flour
• 2 tsp granulated sugar
• ½ tsp table salt
• ½ cup (110g) very cold unsalted butter, thinly sliced
• ½ cup (120ml) ice water
• 1 egg plus 1 tsp water for egg wash

For the filling:

• 2 lb (910g) fresh peaches, peeled, pitted, and thinly sliced
• 1½ tbsp fresh lemon juice
• ½ cup (100g) plus 1tsp granulated sugar
• 1 tsp cornstarch
• 1 tsp vanilla extract
• 1 tsp ground cardamom

Toppings:

• Demerara sugar, for sprinkling
• Whipped cream 

Method

To make the crust: In a medium bowl, whisk together the flour, granulated sugar, and salt. Add the sliced butter and use a handheld pastry blender or fork to cut in the butter and form a crumbly dough. Add the ice water, a little at a time, using a wooden spoon to stir the dough together. Use your hands to quickly form the dough into a 1in (2.5cm) thick flat disk. You want to be quick so that the butter doesn’t begin to melt. Wrap it in plastic wrap and chill in the fridge for 30 minutes.

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

To make the filling: While the dough chills, in a medium bowl, combine the peaches, lemon juice, and 1 tsp of the granulated sugar. Set aside for 10 minutes.

Drain off any excess liquid from the peaches that has accumulated in the bottom of the bowl. Add the cornstarch, remaining 1/2 cup (100g) granulated sugar, vanilla, and cardamom. Toss the fruit to combine well.

To assemble and bake: Remove the dough from the fridge and lightly flour a work surface. Flour a rolling pin and roll the dough to about ¼in [6mm] thickness. Aim for a circular shape, but don’t stress too much. The beauty of a galette is that it isn’t supposed to be shaped perfectly!

Using your rolling pin, roll up the dough and transfer it to the prepared baking sheet.

Spoon the fruit onto the pie crust, leaving at least a 2in [5cm] border all around. Then, fold the crust over the fruit, leaving the middle exposed. Whisk together the egg wash and use a pastry brush to coat the exposed edges of the crust.

Bake for 35 minutes, or until the crust is golden brown. Remove the galette from the oven and allow it to cool.

To top and serve: Sprinkle the galette with demerara sugar and serve with whipped cream. Store leftovers in the fridge for up to 2 days.

From Mind Over Batter: 75 Recipes for Baking as Therapy by Jack Hazan, with Michael Harari (£26, Chronicle Books), out now

James says: “If you are looking for a starter for a BBQ main course, this one is perfect. Plus, if you’ve been grilling something that needs to rest, you’ll be able to cook this while you are waiting. Just give the grill a wipe before you start on the peaches.”

Serves 4

Ingredients

• 75ml/2¼fl oz extra virgin olive oil
• 30ml/2 tablespoons red wine, white wine or cider vinegar
• ½ small red onion, very thinly sliced
• 4 ripe peaches, cut into quarters
• 500g/1lb 2oz tomatoes, a mix of colours and sizes is nice, cut into bite-sized pieces
• a small bunch of fresh basil, leaves picked
• 200g/7oz feta or buffalo mozzarella, cut or crumbled into small pieces
• sea salt and freshly ground black pepper

Method

Preheat the BBQ to a medium heat.

To make a quick onion pickle, mix half the oil and all the vinegar together in a bowl. Stir in the red onion, add salt and pepper to taste, then set aside to macerate.

In another bowl, gently toss the peaches in the remaining oil and add a pinch of salt and pepper.

Place the peaches on the grill, cut-side down, and cook for 2–4 minutes on each side until lightly browned.

Spread the tomatoes out over a wide serving platter and season lightly with salt and pepper, then top with the grilled peaches.

Stir half the basil through the dressing and spoon over the salad. Top with the cheese, scatter with the remaining basil leaves and serve immediately. 

From The DIY BBQ Cookbook by James Whetlor (£20, Quadrille), out now

Benjamina says: “Nothing says summer like biting into a fat peach, its juices dribbling down your chin. Even better when it’s cooked up in a cobbler, hot and bubbling underneath the buttery scone-like topping. The liquorice notes of the fennel bring a little complexity to the sweet peaches and add a little hint of savoury that I really appreciate in puddings. This is what I call a throw-together kind of dessert. The peaches don’t need to be peeled or neatly sliced and the more scraggly the topping looks, the better.”

Serves 6

Ingredients

For the peaches:

• 600–650g (1lb 5oz–1lb 7oz) ripe peaches, washed and roughly chopped
• 60g (2¼oz/5 tbsp) caster (granulated) sugar
• 1 tsp vanilla bean paste
• 1 tsp ground ginger

For the cobbler:

• 1½ tsp fennel seeds
• 175g (6oz/1⅓ cups) plain (all-purpose) flour
• 30g (1oz/2½ tbsp) caster (granulated) sugar
• ¼ tsp salt
• 1½ tsp baking powder
• 75g (2½oz/⅓ cup) cold unsalted butter, cubed
• 150ml (5fl oz/scant ⅔ cup) double (heavy) cream, plus extra for brushing
• 2 tsp demerara (turbinado) sugar

To serve:

• Ice cream

Method

Preheat the oven to 200°C (180°C fan/400°F/gas mark 6). 

Add the peaches to a baking dish approximately 26 x 21cm (10¼ x 8¼in) in size. Mix in the sugar, vanilla and ginger, then set aside to macerate while you make the cobbler topping. 

Coarsely grind the fennel seeds in a pestle and mortar and then set aside. 

In a large bowl, mix together the flour, caster sugar, salt and baking powder. Add the cubed butter and use your fingertips to rub it into the flour until it resembles coarse breadcrumbs. Stir in most of the ground fennel, reserving a little to sprinkle on top of the cobbler later. Make a well in the middle of the mixture, pour in the cream and use a table knife to stir until the dough clumps together. 

Make 6–8 rough balls of dough – you want them to be rough and scraggly, so don’t overwork them. Place the balls on top of the peaches, leaving some space between them with the peaches poking through. 

Brush the tops with cream and sprinkle on some demerara sugar and the remaining ground fennel. 

Bake for 45–50 minutes until the cobbler is golden and the peaches are bubbling underneath. Leave to cool for 10 minutes before serving warm with ice cream. 

From A Good Day To Bake by Benjamina Ebuehi (£22, Quadrille), out now

Crystelle says: “I love a good sweet and salty combination and this salad really is the epitome of that. It is inspired by a salad I had in Paris years ago; I remember that the crunch of toasted hazelnuts, sharp goat’s cheese and nutty lentils were such a fantastic combination. And here I’m adding a sweet dimension to the salad with grilled peaches and also some freshness coming from basil and dill. Grilling the peaches caramelises the sugars and really concentrates the sweet flavours, and the slight char on the fruit adds a lovely smokiness too, which is perfectly balanced by the zingy lime in the dressing.”

Serves 6

Ingredients

• 145g green lentils, uncooked
• 1 vegetable stock cube
• 180g green beans, cut into thirds
• 90g skinless hazelnuts
• 8 large ripe but firm peaches, stoned and cut into 6 wedges
• avocado or coconut oil, for brushing
• 125g firm goat’s cheese
• a large handful (20g) of fresh basil leaves
• a large handful (20g) of fresh dill

For the dressing:

• 35ml olive oil
• juice of 1 lime
• 1 tablespoon rice wine vinegar
• 1 tablespoon honey
• 1 teaspoon garlic powder
• ½ teaspoon fine sea salt
• ½ teaspoon ground black pepper

Tips:

You can also save time by using 290g precooked green or Puy lentils. Swap the goat’s cheese with vegan cheese, and swap the honey with agave syrup to make this vegan.

Method

Place the lentils in a large saucepan with 650ml water. Bring to the boil, stir in the stock cube and cook for 15 minutes. Then, turn the heat down to a simmer, cover with a lid and cook for a further 5 minutes. Turn off the heat and leave to stand in the steam for 5 minutes before removing the lid and fluffing up the lentils. Set aside to cool.

Place the green beans in a saucepan with about 5cm of water, then cover with a lid and steam over a low heat for 5 minutes (they should still retain some bite). Drain and set aside.

Now make the dressing. Place all the ingredients in a large bowl and whisk well to combine. Add the lentils and green beans directly into the dressing and toss well to coat.

Place the hazelnuts in a dry frying pan over a low heat and toast for about 10 minutes until golden and fragrant. Remove from the heat and bash lightly to break them up into smaller pieces (but not too fine).

Set a griddle pan over a high heat and brush with some oil. Place the peach wedges, cut-side down, on the pan and grill for 2–3 minutes on each side. Carefully remove the peaches from the grill – an offset spatula works well to ensure that they don’t stick to the pan.

Crumble the goat’s cheese into the salad, along with most of the hazelnuts and peaches, reserving a few for a garnish. Rip up the basil leaves, and chop up the dill, then add these to the salad (reserving a small handful) and mix again well to combine.

Serve the salad on a large, flat serving dish, and then scatter the remaining grilled peaches on top, along with an extra sprinkle of basil, dill and hazelnuts.

From Flavour Kitchen by Crystelle Pereira (£22, Kyle Books), out now