On a cool work surface, spread out the flour, salt and cubes of cold butter into a rectangular shape. Sprinkle flour over the butter and onto a rolling pin and begin rolling out the butter into long strips. Keep scraping the bits of flour and butter that get pushed to the sides back into the rectangular shape you started with. After repeating this a few times make a well in the centre and pour in the ice-cold water. Use a scraper the ‘cut’ the water into the flour and the butter. When all the water has been incorporated, shape into a rough rectangular shape and continue to roll until the dough is smooth and comes completely together. Cover and place in the fridge to rest for at least 2 hours.

When ready to make the galettes, roll out the dough to form the size of the circles you want. They should be rolled to about 3mm in thickness. Place them in the fridge to rest for at least 30 minutes.

Preheat the oven to 200°C.

Place the dough circles on a baking tray lined with baking paper. Fill the centre of each dough circle with fruit, leaving a 2cm border around the edges uncovered. Sprinkle the fruit with sugar and some NOMU Sweet Rub. Fold in the sides of the circles to enclose the fruit. Place back in the fridge to rest for another 30 minutes.

Make an egg wash with the beaten egg and milk and brush the pastry edges. Place in the oven and cook until golden and crisp and the fruit has caramelised. Remove from the oven and try not the eat straight away!