Magimix Cook Expert Method - Place all ingredients for pastry in the metal bowl of the Magimix Cook Expert. Secure the lid. Run the PASTRY/CAKE program.
Regular Method - Place all ingredients in a large bowl. Rub the cubed butter into the flour mixture with the tips of your fingers till the mixture resembles breadcrumbs. Bring the mixture together into a rough ball of dough and knead for a few minutes until the dough comes together in a smooth ball.
To Make The Galette
Place ball of dough on a large sheet of baking paper. Cover with another similar sized sheet of baking paper. Using a rolling pin, roll out the dough gently between the two sheets of paper to a rough 24cm wide circle. Make sure the thickness of the pastry is about half a centimetre.
Lift and place baking sheets with pastry on a large metal baking sheet. Chill in the fridge for 30 minutes. Pre-heat oven to 200°C (convention)/180°C(fan-forced).
Place rapadura sugar, peach, grape and thyme in a medium bowl. Toss gently to combine.
Remove tray of pastry from the fridge. Peel back the top baking paper. Spread almond meal on the base of the pastry leaving a 5cm border. Put fruit on top of the almond layer, leaving a 3-4 cm border. Fold over and press the edges over the filling.
Brush/dot edges with butter or egg wash. Sprinkle raw sugar over the whole galette.
Bake in the pre-heated oven for 20 minutes. Reduce heat to 180°C (convention)/160°C(fan-forced) and bake for another 35 minutes.
Remove from the oven and cool on a wire-rack. Slice into wedges and serve with a dollop of fresh cream or ice cream.