Name: Nectarine and blueberry galette
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 10 servings
Cuisine: Bake
Ingredients: 170 g butter cold, cubed; 160 g all-purpose flour; 80 g wholemeal flour; 1/4 tsp salt; 2 tbsp castor sugar; 3-4 tbsp cold water; 8 -10 nectarines pitted, segmented; 2 plums stoned and segmented; 125 g blueberries; 3 – 4 tbsp sugar; 2 tbsp almond flour; 1 tbsp flour; 1 tbsp semolina; 1 egg beaten with water to make an egg wash; sugar to garnish; ice cream for serving

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Ingredients (16)

WHOLEMEAL BUTTER PASTRY:

170 g	butter — cold, cubed
160 g	all-purpose flour
80 g	wholemeal flour
1/4 tsp	salt
2 tbsp	castor sugar
3-4 tbsp	cold water

FILLING:

8 -10	nectarines — pitted, segmented
2	plums — stoned and segmented
125 g	blueberries
3 – 4 tbsp	sugar
2 tbsp	almond flour
1 tbsp	flour
1 tbsp	semolina
1	egg — beaten with water to make an egg wash
	sugar — to garnish
	ice cream — for serving

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Method:

To make the pastry dough:
Place the cake flour, wholemeal flour, salt and castor sugar in the bowl of an electric mixer, fitted with the paddle attachment. Add the butter and pulse until fine breadcrumb stage. Add the water and mix just until the dough comes together. Do not over-mix at this point or the pastry will toughen and loose its light, flaky texture. Wrap in cling film and refrigerate for an hour.

Preheat the oven to 200º C.

Line a baking sheet with parchment paper. Roll the pastry out on a well floured board to measure approximately 40cm in diameter. Transfer the pastry round onto the lined baking sheet. Trim the edges to form a circle. Scatter the almond flour, cake flour and semolina over the base, leaving a 3cm boarder. Swirl the flours through with your finger tips to mix evenly. Place all the fruit in a bowl and toss together lightly with the 3 tablespoons sugar.

Now pile the nectarines, plums and blueberries into the centre of the pastry, once again leaving a 3cm border all around.

Carefully fold the edges of the pastry inward, overlapping as you go. Press down quite firmly to secure the pastry in place. You might want to wet your fingers with a little water, which will help the overlapping edges to stick together. Brush the pastry liberally with egg wash and sprinkle with granulated sugar. Bake for 45-50 minutes until the pastry is beautifully brown and cooked through.

Allow to cool for at least 10 minutes before transferring onto a serving platter. Serve warm with a really creamy vanilla bean ice cream or clotted cream.

Recipe reprinted with permission of Bibby’s Kitchen@36. To see more recipes, please click here.

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