Blackberry-Nectarine Galette

sundays are best meant for early morning walks, mid afternoon football games and family BBQ dinners.
yesterday we hosted an end of summer BBQ and on the menu were all my favourites.

kale salad
roasted potatoes

and this.....

blackberry-nectarine galette.  quite possibly my favourite dessert ever.  
seriously. delicious, devoured and sadly, all gone.


blackberry-nectarine galette


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


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 1/2 cups blackberries
3 tablespoons unsalted butter, cut into small bits
1/3 cup good-quality peach preserves, strained if chunky


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 processor 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.
preheat over to 400F.

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 blackberries.  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, slide a knife under the galette to release it from the 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.

adapted from my rustic plum galette


Popular Posts