1. The pastry needs time to chill, so it's best to make it first. Add into a food processor the flour, sugar, salt and butter, and blitz till the mixture looks crumbly in texture. You can do this by hand, which is what I did.
2. Next, slowly add in the water, 1 Tbsp at a time, until the pastry forms into one large ball. If you're making the pastry by hand, same step applies add the water 1 Tbsp at a time, working it into the dough before adding in another. DO NOT ADD MORE THAN 4 TBSP OF WATER ALL TOGETHER. Because I did the pastry by hand it took longer to combine and there was a point I thought it would never form into a ball, but it did, you  just need to work at it till it does (I won't lie this step gave me anxiety because it took a while to combine and not look like a crumbly mess lol).
3. Once the pastry is ready (you can blow a sigh of relief), place it on a sheet of cling film, flatten it a bit by hand, wrap it up and place it in the fridge for 30 minutes.
4. While your pastry is chilling (after all the hard work it did to combine itself) it's time to make the filling, add the prepped fruit into a bowl with the castor sugar, vanilla essence and the canned peaches juice that's if you're not using fresh peaches, mix it all together and leave aside.
5. After 30 minutes, remove the pastry from the fridge, pre-heat your oven to 200 Degrees C and prep your baking tray with some grease proof paper.
6. Flour your worktop, unwrap the pastry and place it on the floured surface. Roll the pastry out into an approximately 10 - 12 inch circle (you don't have to be fancy or get the perfect circle because the whole point is to have it rustic and a little rough around the edges) 
7. The rolled out pastry should be a around 1 cm thick, however because the sides will be overlapping a bit onto the filling, you need to lightly roll out just the edges (1 - 2 inches inwards of the circle) till they're a bit thinner compared to the centre of the pastry. 
8. Once you're happy with the size, transfer the rolled out pastry onto the prepped baking tray (it's okay if the sides are over lapping over the tray as long as the centre fits perfectly).
9. Dust the corn flour over the part of the pastry your filling will go on - this will help the pastry stay firm and not get soggy as it baked.
10. Spoon your prepped fruit filling into the centre of the pastry and spread into an even circular layer. If you're having a tough time sizing up how big you want the galette to be, make a circle with the fruit and use that as a template as you add the rest of the filling. 
11. Take the border of the pastry that you have rolled out a bit thinly and fold over, making sure it overlaps the previous one and continue all the way around the galette. 
12. Very lightly egg wash the folded top part of the pastry and place it in the oven for 35 - 40 minutes, till your pastry turns golden and your filling is bubbling away. Because I used canned peaches and I didn't strain them well enough the filling was saucier than expected (so don't panic if that happens to you - the sauce thickened as it cooled). 
13. Once your pastry is cooked, remove from the oven and leave the galette to cool for a around 45 minutes on the tray.
14. If you see your filling is looking a bit dry, you can lightly glaze it with some smooth strawberry jam or the juice from the canned peaches - but this is optional.
15. Once cooled to room temperature, dust generously with icing sugar/powder sugar, serve with some ice cream and enjoy!

- EXTRA TIPS -