Wednesday, July 28, 2010

NECTARINE & BLUEBERRY GALETTE


I love summer for 2 main reasons : Stone fruits & BBQ. I was amazed by the variety of stone fruits that are available here. Off late I have been hooked onto cherries and nectarines. I must have bought some 4-5 lbs of cherries thinking I shall bake with them. Unfortunately it all went into my stomach the non- baked way.

I made these the last weekend because we usually meet up with our friends for dinner. And it was my turn to play hostess. For me, I have to make dessert even before I start thinking about the main course and appetisers!I opened my fridge and I see the juicy nectarines and ripe blueberries sitting pretty next to each other. That's it, their fate was decided! So Galette it was!

I must not have done a very good job in stoning the fruits as they were so ripe that they got squished between my not-so-delicate hands ;-)

NECTARINE & BLUEBERRY GALETTE
Recipe source : Susan

Ingredients:
Dough:
All purpose flour- 1 3/4 c
Granulated sugar- 1/3 c
Coarse cornmeal-1/4 c
Salt-1/4 tsp
Cold butter- 1/2 cup, cut into small pieces
Butter milk- 1/3 cup

Fruit filling:
Fresh blueberries- 2 1/2 c
Nectarines - 3 , chopped
Granulated sugar-1/2 c
Light brown sugar-1/4 c
Ground Cinnamon-1 tsp
Vanilla extract- 1tsp
Fresh ginger- 1 tsp, minced
Cornflour-3 tbsp

Egg white-1
Milk- 2 tbsp
Sugar-1 tbsp

Method:
  • To make the dough, combine flour, sugar, cornmeal, and salt in a large bowl and mix well with hands. Add butter and mix with fingertips until mixture resembles coarse meal. Slowly pour the buttermilk and mix with fingertips until the dough forms a ball. Take the dough ball and adhere any remaining pieces of dough to it, then wrap in plastic wrap or parchment paper. Refrigerate for 30-35 minutes.
  • Center a rack in the oven and preheat to 350 degrees F.


  • To make the fruit filling, combine all ingredients in a large bowl, and toss gently, making sure that the cornstarch is coating the fruit. (This will prevent too much juice from leaking out while the galette bakes.)
  • Remove the dough from the refrigerator and place on a sheet of parchment paper. Starting at the center of the dough, roll out, forming a 14-15-inch wide circle. Place the dough with parchment paper on a baking sheet. Add the fruit mixture to the center of the dough, leaving a 2-inch border. Fold the border over the filling, overlapping where necessary and pressing gently to adhere the folds.
  • Lightly whisk the egg white and milk in a small bowl. Brush dough with egg wash, and sprinkle with turbinado sugar. Bake for 1 hour, or until crust is golden brown and the filling is bubbly. Transfer the baking sheet to a wire rack to cool for at least 20 minutes. (Cutting it too quickly will cause the dough to crack). It's best served at room temperature or slightly warm. 
Verdict: Perfect summer dessert! I love the pastry, it was crisp even after I left it outside for 4-5 hours! You can use any fruits of your choice to make this dessert. 
Our friends loved it, infact one of them went home with 2 galettes! :)

9 Comments:

Priya said...

Omg, such a droolworthy galette, looks fantastic..

Manju said...

tasted yummy too...loved it, am sure Manish did too :)

Priya (Yallapantula) Mitharwal said...

Wow Ria, I am drooling over it, pics are gorgeous :)

RV said...

The best thing about Summer is that we get to enjoy these fruits right from the farm. Galette looks scrumptious

archana said...

Mhhhh, why are you not living anywhere close by ???? Loved the rustic look of the first photo.

Suhaina said...

lovely clicks dear. these pictures are makibg me drool.

Reshmi said...

ohh ria...looking truely divine ur blueberry gallette..itz name specifies how tasty it iz...love to try it soon for sure...

An Open Book said...

i agree with you on the nectarine bit..its so difficult to pit right? either its too hard or its too soft..i recently poached it in mulled wine and then served with cream cheese frosting...it was such a lazy last minute dessert idea, but strangely my guests loved it hahaha :)

Avanika [YumsiliciousBakes] said...

We both made galettes around the same time :)

nectarines tend to be mushy, it's not your fault :P

Looks delicious, I wish I had some blueberries too!!

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