A rustic nectarine galette is a summer delight that is just terrific to prepare for oneself as it is to share with others. Our version is easy to make, use coconut sugar, ripe nectarines and lemon juice for that balance of sweetness and tartness. Not to mention your home will smell deliciously like a sweet summery garden for days.
Serves 4-8
1 cup flour all-purpose (125g)
1/2 cup almond flour (45g)
1/4 cup coconut sugar (30g)
5 tbsp butter, cold from fridge (50g)
1 egg, beaten (use 3/4 for the pastry + keep 1/4 as egg wash)
1/4 tsp salt
1 tbsp almond milk
4 nectarines, ripe
1 branch fresh rosemary, thinly cut
4 branches fresh thyme
1 tsp lemon juice, freshly squeezed
1 tbsp coconut sugar
A few blackberries for the topping
1 nectarine, ripe and cut in small pieces
1 branch fresh rosemary, thinly cut
4 branches fresh thyme
1 tbsp butter
1/2 tbsp coconut sugar
1 tbsp water
2 tsp almond flour
1. In a large bowl, mix together the flour, almond flour and coconut sugar.
2. Using a grater, grate cold butter on the top of the flour mix. Working quickly, using your fingers, break the butter into flour until the mixture looks like wet sand.
3. Add 3/4 of the beaten egg, salt and almond milk and work the dough.
4. Knead a few minutes until the dough is completely smooth and slightly tacky to the touch. Form a ball, place it in between two sheets of parchment and flatten it. First with your hands, then with the help of a rolling pin, shape the dough into a thin round. Stop rolling when the edge of the dough gets to the shortest sides of the parchment (avoid having a round bigger than the parchment). For a rustic crust effect, make sure the dough edges are imperfect and impaired.
5. If you have time, refrigerate the dough for at least 1 hour (or up to 2 days). But if you don’t want to wait that long, just leave it flat in the freezer for 10 minutes, the time to prepare the nectarines.
6. Preheat oven to 350F (175C)
7. Cut nectarines in half. Remove the core, then cut each half in thin slices.
8. In a mixing bowl, place the nectarine slices, thyme leaves, thinly cut rosemary, lemon juice, coconut sugar, and combine. Make sure all nectarine slices are well coated.
9. Cover with a kitchen towel and place in the fridge to marinate the time to prepare the rest of the galette.
10. In a small saucepan, place the nectarine cut in small pieces, thyme leaves, thinly chopped rosemary, butter, coconut sugar and water.
11. Place it over low-medium heat and bring it to a simmer.
12. Once the mixture starts to boil, lower the heat and let it simmer for 5 minutes.
13. Remove from the heat, then puree by pressing with a fork onto the nectarine pieces.
14. Once pureed, add 2 tsp of almond flour, combine and set aside.
15. Remove the short `pastry dough from the fridge (or freezer). Place it on your baking tray and gently pull out the parchment paper on the top (during the first few minutes, be very gentle with the cold dough as it can easily break).
16. With the help of a spoon, spread the nectarine puree on the center of the dough, leaving about 3 inches of border all around. Don’t worry if the puree is still warm.
17. Arrange the nectarine slices marinated over the nectarine puree. Add a few blackberries on top.
18. Fold the edges of the short pastry dough up around the filling. Brush the edges of the dough with the 1/4 beaten egg set aside and sprinkle them with coconut sugar.
19. Bake for 35 minutes or until the crust is golden brown at 375F (190C).
20. Let it cool down for about 30 minutes before having a taste. It is best eaten at room temperature.
Cheers Xx
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