Categories: Recipes

by leslie@mindstorm.ca

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Categories: Recipes

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Dufour Pastry Kitchens

From The Book “Puff” By Martha Holmberg, Photographs By Ngoc Minh Ngo

Makes one 11-inch galette to serve 6 to 8

Peaches are wonderful in this galette as well, but with nectarines there is no need to peel the fruit. You can omit the berries, but they’re pretty and they accent the flavor and texture of the nectarines. This galette shape is so easy and versatile that once you get the hang of it, you can play with all kinds of fruit—apple slices, pear chunks, raspberries, wedges of juicy plum. The small amount of flour will help thicken the juices released by the fruit and keep the galette from getting too soggy; adjust the amount of flour up or down depending on the juiciness of the fruit.

1 sheet (about 9 ounces) frozen puff pastry, thawed

1 1/2 pounds ripe nectarines (about 3 large nectarines), pitted and cut into 1/2-inch wedges

1 cup fresh or frozen berries

1 tablespoons granulated sugar, more to taste

2 1/2 tablespoons all-purpose flour

1 teaspoon finely grated fresh ginger

2 tablespoons unsalted butter, 1 tablespoon cut into bits and 1 tablespoon melted

1 tablespoon coarse sugar, such as turbinado or Sugar in the Raw

Heat the oven to 400 degrees F. On a lightly floured counter, roll the pastry into a 15-inch square and cut out a 15-inch round; it doesn’t have to be perfect. Slide the round onto a baking sheet (it’s fine if the edges hang over; you’ll be folding them up).

In a medium bowl, toss the nectarines and berries with the sugar, flour, and ginger, then pile the fruit onto the pastry round, leaving about a 2-inch border.

Fold the edges of the pastry over the fruit, pleating at even intervals as you go around. Distribute the butter bits over the fruit. Bake the galette until the crust is lightly golden brown and the fruit is beginning to bubble, about 20 minutes. Brush the crust with the melted butter, sprinkle with the coarse sugar, and continue baking until the pastry is a rich golden brown, including the underside of the galette, and the fruit is hot and bubbly, another 15 to 25 minutes (depending on how juicy your fruit is). If the crust is browning too fast, turn the oven down to 350 degrees F. Let cool for about 10 minutes before serving.

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