A galette (rustic tart) is one of my favorite summer desserts!  I have been known to make a dozen at one time – all using different fruits from the farmers market.  One of my favorite fruit choices is nectarines.  Both yellow and white ones work great – even a mixture of both.    I use a food processor for the pastry, and the secret is not to over-work it.  It is also best to let the dough rest for at least a half hour in the refrigerator before rolling it out.


For the crust:
1 1/4 cups all-purpose (plain) flour
1/2 teaspoon fine-grained sea salt
1 teaspoon sugar
1 stick (1/4 pound) butter (European style, if possible), cut into 1 T. pieces
2-3 Tablespoons cold water

Nectarine filling:
2 large ripe nectarines, coarsely chopped
1 1/2  Tablespoon all-purpose flour
1/3 cup sugar (Unrefined sugar works great in this recipe.)

You will also need:
Food processor with pulse option
Plastic wrap
Rolling pin
Smooth surface
Extra flour to dust surface of rolling area
Parchment paper
Baking sheet
Medium saucepan with lid

Make the crust first. Put the flour, salt and sugar in the food processor bowl. Pulse in the butter one piece at a time. (Give each piece about 5 pulses.)

When all butter has been pulsed in (mixture will resemble crumbly corn meal), slowly pour in the water, while pulsing, until the mixture is moist and holds together.

Remove the food processor blade and set it aside. Gather up the dough and form into a ball. Wrap the dough in plastic wrap and flatten it into a disk about an inch thick. Refrigerate for at least 30 minutes (up to a week is fine).

When ready to make the galette, preheat the oven to 425oF. Line a baking sheet with parchment paper.

Toss a little flour onto your work surface. Take the disk of dough from the refrigerator. Unwrap it and place it onto the floured surface. With a floured rolling pin, roll the dough away from you. Turn the dough 1/4 turn and roll it away from you again. Repeat this motion until the dough is about 1/8″ thick. Place the rolled-out dough onto the parchment paper-lined baking sheet.

Make the filling by combining the fruit, flour and sugar.  Mix well.

Pour the filling onto the center of the dough. Turn the edges of the dough up over the filling, leaving the center open so that you can see the filling.

Bake for about 24 minutes until nice and browned. Allow to cool about 5 minutes before cutting and serving.

Yield: 1 large galette

The galette is best eaten the day that it is cooked, as the crust tends to soften up overnight.


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