blueberry-nectarine galette

guess what?

we finally have a backyard!

that's right, almost 2 years after moving into our home, we've shed the weeds, and thanks to our great landscapers, we now have a fabulous yard that we can entertain in. 

 obviously we needed to christen the new turf with a good 'ol fashioned family BBQ.

i'll find any excuse to have a party really...

the kids requested that dessert should be a revisit to our beloved galette, and who am i to disappoint.  this version features juicy BC blueberries and crisp nectarines.  finished with a scoop of vanilla bean gelato and you've now got a galette-gelato success!

thanks family for helping us celebrate our new favourite room in the house!

blueberry-nectaine galette

ingredients:

pate brisee

1 1/2 cups all-purpose flour
1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
1/4 teaspoon salt
1/3 cup ice water

filling

1/4 cup plus 1/3 cup sugar
3 tablespoons ground almonds
3 tablespoons all-purpose flour
2 large nectarines; halved, pitted and cut into 1/2 - inch wedges
1 2/3 cups blueberries
3 tablespoons unsalted butter, cut into small bits
1/3 cup good-quality peach preserves, strained if chunky


method:
preheat oven to 400F.
make the pate brisee; put the flour, butter and salt in a food processor and process for 5 seconds; the butter should still be in pieces.  add the ice water and process for 5 seconds longer, just until the dough comes together; the butter should still be visible. 
remove the dough from the process and gather it into a ball.  on a lightly floured surface, roll out the dough into a 16-by-18 inch oval 1/16 to 1/8 inch thick.  drape the dough over the rolling pin and transfer it to a large, heavy baking sheet.  chill the dough until firm, about 20 minutes.
make the filling: in a small bowl, combine 1/4 cup of the sugar with the ground almonds and flour.  spread this mixture evenly over the dough to within 2 inches of the edge.  arrange the nectarine wedges on top and scatter with blueberries.  dot with butter and sprinkle all but 1 teaspoon of the remaining 1/3 cup sugar over the fruit.  fold the edge of the dough up over the fruit to create a 2-inch boarder.  (if dough feels cold and firm, wait for a few minutes until it softens to prevent it from cracking.). sprinkle the border with the reserved 1 teaspoon of sugar. 
bake the galette in the middle of the oven for about 1 hour,  until the fruit is very soft and the crust is richly browned.   if any juices have leaked onto the baking sheet.  evenly brush the preserves over the hot fruit; brush some up onto the crust too, if desired.  let the galette cool to room temperature before serving.