Assemble the Food Processor attachment to the machine.
Fit the Knife Blade to the Food Processor bowl.

Add egg and water into a small bowl.
Beat with a fork and set aside.

Add flour, icing sugar, cubed butter and salt into the Food Processor bowl.
Attach the lid and ensure it is locked into place.
Pulse until the mixture resembles fine breadcrumbs with no lumps of butter.
While the machine is running on speed Min, add the egg mixture into the Food Processor bowl.
Mix until the mixture comes together.

Transfer the dough to a work surface.
Shape into a circle and flatten.
Wrap the pastry in plastic wrap.
Refrigerate for 20 minutes.

Clean the Food Processor bowl, assemble the Food Processor attachment to the machine.
Fit the Adjustable Slicing Disc, adjust the setting to 3.
Attach the lid and ensure it is locked into place.
Slice peaches and strawberries into the Food Processor bowl.
Transfer the sliced fruits into a large bowl.
Add honey, lemon zest and thyme into the large bowl.
Stir to combine and set aside.

Pre-heat the oven to 190ºC.
Line the baking tray with parchment paper.
Transfer the chilled pastry to a lightly floured work surface.
Roll out into a circle until 5 mm thick.
Use an upturned bowl or plate approx. 24 cm in diameter to mark a rough circle outline to work to.
Cover the centre of the circle with semolina.
(Tip: The semolina will soak up any excess moisture from the fruit, helping to ensure a crisp base.)
Arrange the sliced fruit in the centre of the pastry, leaving a 5-7 cm border.
Working clockwise, fold the pastry inwards, making approx. 7-8 pleats as you work around the fruit.

Add egg and water into a small bowl.
Stir to combine.
Brush the pastry with the egg wash.
Sprinkle with demerara sugar.
Place the pastry on the prepared baking tray.
Bake at 190ºC for 25-30 minutes until golden brown.
If the galette browns too quickly, reduce the oven temperature slightly.
Remove from the oven and let cool for 10 minutes.

Serve
Serve with cream or crème fraiche.