To make the pastry, put the flour, salt and baking powder in a food processor and pulse a few times to combine and aerate.

Add the cubed butter and pulse again until it is broken down into small pieces.

Add the cream cheese and pulse until the mix looks like damp and unevenly sized crumbs.

Add a tablespoon of the cream and the vinegar, then pulse until the mix just starts to come together into a dough (if it doesn’t, pulse in the second tablespoon of cream).

Tip out the pastry on to a lightly floured work surface, gather and press it into one piece, then wrap loosely in clingfilm, press to flatten into a disc and refrigerate for at least an hour, and up to two days.

Once chilled, make the ricotta base by mixing all the ingredients in a small bowl.

Combine all the ingredients for the peaches except the blackberries in a second bowl, toss gently to combine, then set aside.

Heat the oven to 210C (190C fan)/410F/gas 6½. Take the pastry out of the fridge, put it on a large sheet of baking paper, then roll it out evenly into a large, roughly 36-38cm-diameter circle that’s about 2mm thick.

Don’t worry if the edges are irregular; that’s all part of the charm of a galette.

Lift the baking paper along with the pastry on to a large baking tray, then spread the ricotta mix evenly on top, leaving a 4-5cm border all around the edge.

Add the blackberries to the peach bowl, toss gently, then spoon the fruit on top of the ricotta.

Carefully draw the border of the pastry up and over the fruit, roughly pleating it as you go and leaving the centre of the galette exposed.

Brush the pastry border with egg wash, then sprinkle with the demerara sugar and bake for 40-45 minutes, until golden brown.

Leave the galette to rest and cool a little, then slice and serve.