On a floured surface, thinly roll out the pastry into a rectangle approx 30cm x 20cm. Trim the edges neatly and place on a baking sheet.
Using the tip of a knife, score the pastry on all four sides approximately 1cm in from the edge. Brush with egg white.
Bake for 12-15 minutes and then remove from the oven. Press the pastry down in the centre and leave to cool.
Meanwhile, pre-heat the grill to a medium-high heat. Mix the sugar, cornflour, Cinnamon and Ginger in a large bowl. Add the fruit and Vanilla seeds and toss gently. Spoon into the centre of the pastry and spread out evenly.
Cover the outer crust with foil to prevent burning and grill for 10 minutes until the fruit is golden brown. Cool slightly before serving.