White peach, hazelnut and ruby chocolate crostata

By Marianne Lumb From Saturday Kitchen Ingredients For the pastry 120g/4½oz spelt flour 80g/3oz plain flour, plus extra for dusting pinch salt 75g/2½oz caster sugar 75g/2½oz ground hazelnuts, toasted 125g/4½oz cold butter, diced 1 free-range egg, beaten For the white peaches 6 …