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! :)