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!
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
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
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.