Directions

1. Make the pastry by adding the flour, sugar and cold butter into a food processor. Pulse until fine breadcrumbs then add the eggs and pulse again. Add 1-2 tablespoons cold water until the dough comes together. Turn out onto a well floured surface and work into a thick disk. Wrap in cling film and chill for about an hour.
2. To make the frangipane, add all the ingredients to a bowl and beat together until smooth. Put in the fridge until ready to use.
3. Preheat the oven and a pizza stone if using to 170 degrees Celsius (fan oven). Once the pastry is ready, place on a floured work surface and roll until about 3 mm thin. Spread the frangipane into the middle, leaving a border round the edge. Slice the peaches and arrange on the frangipane before adding the blackberries. In a pestle and mortar, add the lavender and thyme and bash a little to release the flavour.
4. Brush the pastry with the egg and sprinkle the galette with some of the sugar and half the lavender and thyme. Top the crust with the flaked almonds and place in the oven for 25-30 minutes or until golden brown. Add the lavender and thyme to the honey to infuse.
5. Leave the galette to cool on the pizza stone or oven tray for about 20 minutes before serving with a dollop of cream and a drizzle of the flavoured honey.