Peach and almond crostata

Method

• Step 1
  Preheat oven to 170°C/150°C fan forced. Combine almond meal and salt in a bowl. Make a well in centre. Whisk coconut oil, honey, egg and half the vanilla in a jug. Pour into well. Stir until a dough forms. Knead gently until smooth. Shape into a disc. Enclose in plastic wrap. Place in fridge for 1 hour to rest.
• Step 2
  2 Meanwhile, place peach, 2 tsp of the sugar, cornflour, lemon rind and remaining vanilla in a bowl. Toss gently to combine. Set mixture aside for 10 minutes to macerate.
• Step 3
  Place a piece of baking paper large enough to line a large baking tray on a clean surface. Roll out dough on paper, dusting with a little extra cornflour to prevent sticking, to form a rustic 30cm disc. Carefully transfer paper and pastry to baking tray. Place peach mixture in centre of pastry, allowing a 4cm edge. Fold pastry edge over to form a pleated rim. Brush rim with egg. Sprinkle with remaining sugar. Bake on middle oven shelf for 25 minutes or until dark golden. Stand for 10 minutes. Top with yoghurt, if using, and drizzle with honey.