Here is a delicate and very nice summer nectarine galette. Select nectarines that are soft, but still firm and fine. The recipe makes one medium size galette, but of course you can do two individual ones.
INGREDIENTS
Piecrust
1 1/4 cups all purpose flour
1 tablespoon light brown sugar
1/4 teaspoon sea salt
1/2 cup cold butter
3-5 tablespoons ice-cold water
Nectarine filling
1 pound nectarines (about 4)
1 tablespoon light brown sugar
1 tablespoon cornstarch
2 teaspoons light brown sugar for garnish
Decoration (optional)
2 teaspoons honey
DIRECTIONS
1. In a large bowl mix the flour, sugar and salt. Dice the butter and add it to the flour mixture. Use your fingers or a fork to pinch in the butter until the dough is crumbly
2. Add small amount of cold water and mix with a fork, gradually add more water If the dough feels too dry.
3. Lay a piece of plastic wrap over the dough and flatten the dough slightly. Cover completely the dough with the plastic wrap and place it in the fridge for at least 1 hour, preferably overnight.
Filling
Cut nectarines in halves and remove stones. Thinly slice the fruit and set aside.
In a small bowl mix the tablespoon of light brown sugar and cornstarch.
Assembling and baking the pie
1. Preheat oven to 200°C and position rack in the lowest position.
2. On a slight floured work surface, roll out the dough to a large circle 1/8 inch thick. If it is desired, trim the edges into a clean round. Carefully roll the dough onto the rolling pin and transfer it to a baking sheet lined with parchment paper.
3. Sprinkle the cornstarch mixture evenly over the pastry leaving a 1 1/2 to 2-inch border uncoated. Spread the fruit over the pastry leaving the border bare.
4. Fold the border of exposed dough up and over itself at regular intervals, crimping and pushing it up against the fruit. Pinch or trim off any excess dough. (Make sure there are no breaks that will let juices leak.) Sprinkle the border with two tablespoons sugar.
5. Bake the galette in the lower third of the oven for about 35 to 45 minutes or until the crust is golden brown. Once the galette is out of the oven, use a large metal spatula to slide it onto a wire rack, to keep it from getting soggy. Let cool for 20 minutes. Serve warm, with honey drizzled or vanilla ice cream.
It is better to consume this galette the same say, but it keeps well up to two days and even longer in the fridge.
Most of my kitchen utensils and bakeware come from The Kitchen Whisk
Enjoy!
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