Nectarine Galette

I love the laziness of a galette. The messier they look the better they are. You can use any stone fruit for this. Peaches and plums work well. If you like you can fan the fruit out for a neater galette but I usually just pour it in. I’ve added a little ground cardamom to this as I love the subtle aroma it adds especially to the sweet cooking juices.

INGREDIENTS

| Serves 4-6 |

For the pastry

225g plain flour
pinch salt
1 tbsp light brown soft sugar
140g butter cold and cut into cubes
4tbsp ice cold water

For the nectarines

4 nectarines
40g light brown soft sugar (plus extra for finishing)
1tsp vanilla extract
Juice 1/2 lemon
1tbsp corn flour
1tsp ground cardamom
1 large egg yolk

METHOD

Place the flour, salt and sugar In in the bowl of your food processor and pulse to combine.
Add the cold cubed butter and pulse again until the mix resembles breadcrumbs.
Slowly at the ice cold water and pulse until the dough just comes together. Use your hands to create a disk with the dough taking cannot handle it too much. Wrap in cling film or bees wax wrap and chill in the fridge for at least an hour (Or in a pinch for time you can put it in the freezer for 20 minutes).
Preheat the oven to 180 degrees fan setting.
Slice the nectarines into roughly 1/2 cm slices.
Place in a bowl with the sugar, vanilla extract, lemon juice, cornflour and ground cardamom. Toss to combine.
Lightly flour a surface and roll out the pastry until it is roughly 12 inches in diameter.
Carefully transfer it to a parchment lined baking tray, pour the nectarines into the middle leaving about 2 inches around the edge. Gently fold over the pastry pinching it so that it hugs the peaches snuggly.
Brush with beaten egg yolk and sprinkle over with light brown soft sugar.
Bake for 50-60 minutes until golden brown. Allow to cool and serve with good quality vanilla ice cream.

For more Summer recipes try this baked apricots with whipped yogurt cream or this lemon layered raspberry jam cake.