Nectarine Galette

Country of origin: France


What is a galette? I don’t think I’ve ever eaten one. A flat disc of pastry, cooked with sweet or savory ingredients. A type of open pie if you will. It’s summer and there are soft, juicy nectarines to be used up. If left to my own devices I would have just put sliced nectarines, cooked in a little sugar and butter on top of the pastry, but this recipe from David Lebovitz’s book Ready for Dessert adds a layer of frangipane.which adds a delicious cakeiness to the tart. This is a good dessert to make in advance as the frangipane filling can be kept for up to a week in the fridge and the pastry for two days.

Start with the pastry (flour, butter and water, no egg), chill and then roll out. Fill with frangipane (which takes five minutes to make), fold over the pastry, dab with butter (ahem) and sugar and it’s ready for the oven.

The galette was a delicious combination of crunchy pastry, creamy almond filling and juicy nectarines, but a bit too sweet; Granny Smiths or blackberries may have worked better.

Tips:
-I know it’s cheating, but I now always roll the pastry between two layers of parchment paper
-Use ripe fruit!

P.S. Cold the next day, this makes a portable and tasty breakfast!

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