Feijoa Galette

Method

1. Make the filling
   Slice the feijoas into rounds (skin on is sweet as).
   In a bowl, gently mix with honey, cinnamon, lemon zest, and a squeeze of lemon juice.
   Give it a light toss, no need to mash them up.
2. Make the pastry
   In a food processor, pulse flour, sugar, and salt.
   Add cold butter and blitz until it looks like breadcrumbs.
   Add the egg, then slowly drizzle in ice water while pulsing until it just comes together.
   Don’t overmix. Form into a ball, wrap, and chill for at least 1 hour.
3. Assemble
   Preheat oven to 190°C.
   Roll the chilled dough into a rough circle on baking paper. Arrange the feijoa slices in the centre (overlapping slightly works best). Fold the edges over the fruit, nice and rustic. Brush the pastry with milk and sprinkle with a bit of sugar.
4. Bake
   Bake for about 30 minutes, until golden and crisp.
   Let it cool slightly before serving.

Serve it warm with ice cream or whipped cream.… or eat it straight off the tray like a gremlin. Both acceptable.