Nectarine Galette

nectarine galette by fanny and brenda

According to wikipedia a “Galette is a term used in French cuisine to designate various types of flat round or freeform crusty cakes” It can also be a buckwheat pancake and around the world it has its variants. This particular recipe concentrates on the French crusty cake version, and I have used some ripe nectarines to use within its crust. The base is an almond affair and the whole thing is really quite sumptuous. It makes for an ideal weekend treat when reading the Sunday newspapers. It is designed for children and adults to get their teeth into, and only takes about half an hour to prepare. You will need some of our rough puff pastry – recipe on the blog. However you can make a job lot of that earlier in the week and use some of it with this recipe.

Ingredients

For the pastry
150g butter
150g plain flour
75ml cold water
sprinkle of salt

For the filling
A handful of ripe nectarines cut into quarters
100g ground almonds
2 eggs beaten
100g caster sugar
1 splash of almond extract

Method

nectarine galette by fanny and brenda

Preheat oven to 200°C

Pastry recipe as found here

Roll out the pastry and place in a well buttered baking dish. Do not worry about cutting off the edges, (the pastry that is outside the pastry case will be folded in later). Set aside.

In a mixing bowl place the butter and beat till soft and creamy

Add the sugar to the butter and beat

Add three quarters of the egg and whisk into the mixture

Pour in the ground almonds and mix until  even and smooth

Place in the base of the galette and spread evenly on the base

Place the nectarines on top of the almond mixture

Cut the pastry (with regular slits around the perimeter) which is overhanging the pastry dish and fold in roughly creating a rough edge. Fold in against the baking dish.

Brush the pastry with the rest of the beaten egg

Sprinkle with flaked almonds

Cook for about thirty minutes or until browned (and make sure the almond filling has cooked – if not leave it in the oven at about 140°C for about a further ten minutes).

When cool glaze with melted apricot jam, and leave for an hour or so till set, and then serve.

nectarine galette by fanny and brenda

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