Autumn fruit rye galette

For the pastry:

1 Sift the plain flour and rye flour into a large bowl and add the salt. Add the butter and rub the flour and butter together using your fingertips until the mix resembles coarse breadcrumbs. Add the sugar, followed by a tablespoon of the cold water and bring the dough together.

2 Form the dough into a ball and wrap in cling film. Flatten into a disc and place in fridge for at least 30 minutes to an hour. The dough can be made ahead.

3 Preheat the oven to 200 degrees, or 180 degrees if using a fan oven. Line a baking tray with parchment paper and set aside.

4 Once it is chilled, roll out the dough into a large circle, about 3-5mm thick, on a lightly floured surface. Using the rolling pin, transfer the dough to the baking tray and place the tray in the fridge while preparing the fruit.

For the fruit:

1 Peel, halve and core the apples, cut into slices, about ½cm thick. Place in a large bowl. Halve the plums and remove the stones, and cut into ½cm slices. Add to the bowl.

2 Add the cornflour, sugar, lemon zest and juice and toss the fruit to coat. Add the blackberries and fold through gently.

3 Remove the pastry from the fridge. Arrange the fruit in a decorative pattern on top of the dough, leaving a 2-3cm border around the edges. Fold the dough over the fruit and press gently to seal.

4 Whisk together the egg with the pinch of salt in a small bowl. Brush the edges with the egg wash, then sprinkle with flaked almonds.

5 Bake the galette in the preheated oven for 35-40 minutes until golden brown. Let the galette cool for five minutes before serving.