Rustic Nectarine Galette Food

NECTARINE GALETTE

Steps:

• Heat oven to 375° F with the rack in the lowest position.
• Place the piecrust on a parchment-lined baking sheet. Leaving a 2-inch border, top with the nectarines or peaches. Sprinkle with 2 tablespoons of the sugar and the butter. Fold the edges of the dough toward the center, overlapping slightly and partially covering the fruit. Brush the dough with 2 teaspoons water and sprinkle with the remaining tablespoon of sugar.
• Bake until the juices are bubbling and the crust is golden (tent with foil if the crust browns too quickly), 35 to 40 minutes.
• Slice into 8 equal pieces. Serving size: 1 slice.

NECTARINE GALETTE

Steps:

• To make the pastry, put the flour, brown sugar and salt into the work bowl of a food processor. Pulse to mix the ingredients. Cut the cold butter into 8 pieces and add to the flour mixture. Pulse the processor until the butter is cut into the flour mixture. In a small bowl put 1 egg, the milk and the vanilla. Mix with a fork to blend. Add the egg mixture to the flour and butter mixture. Pulse the processor until a dough forms. Remove the dough from the processor, wrap in plastic wrap and chill for one hour or overnight.
• When ready to make the galette, preheat the oven to 375 degrees. In a large bowl add the nectarine slices. Cover the slices with 3 Tablespoons of flour, granulated sugar and a pinch of salt. Toss the nectarines until each slice is coated with the flour and sugar mixture. Set aside.
• Remove the chilled dough from the refrigerator. Cover a baking sheet with a sheet of parchment paper. Sprinkle a work surface with flour. Roll the dough out into a circle about ⅛ inches thick. Transfer the dough to the parchment lined baking sheet.
• To assemble the galette, lay the nectarine slices in a concentric circle on top of the dough, leaving a 2 inch border of exposed dough around the perimeter of the the dough. Fold the outer edges of dough up and over the outside of the nectarine circle. In a small bowl beat the remaining egg with a fork. Brush the exposed dough with the egg wash. Sprinkle the dough and nectarines with the demerara sugar.
• Bake the galette 45 to 50 minutes or until the juices bubble and the crust is golden brown. Remove the tart from the oven and let the galette cool for 20 minutes. Serve the Nectarine Galette warm or at room temperature.

NECTARINE AND ALMOND GALETTE

Steps:

• Place flour and diced butter in a large bowl and blend with a fork or pastry blender until pieces are pea-size. Stir in sugar and salt. You can place flour, butter, Swerve or sugar, and salt in the food processor and process until pieces are pea-size. transfer to a bowl. Add 3 tbsp of iced water (one at a time) and stir and push moistened dough until all dough feels moistened. Form dough into a ball and cover with plastic wrap. Refrigerate for at least 30 minutes or 24 hours.
• Cut the nectarines in half. Remove pit and dice finely. Place in a big bowl and add 3 tsp of brown sugar Swerve (or 3 tbsp of sugar), stir, and set aside.
• Place almonds in a small pan and toast at medium heat until fragrant, they will be lightly brown. Grind in the food processor and place in a small bowl. Add 1/4 cup of brown sugar Swerve or brown sugar, 1/2 tsp of lemon zest, and the egg yolk. Mix until all ingredients are integrated.
• Preheat the oven to 400° to 375° Fahrenheit. Please note that temperature may vary according to your oven. Cover sheet pan with parchment paper. Place dough on a lightly floured surface and roll dough to a 12-14 inch circle. It does not have to be perfectly round. Transfer the dough into the sheet pan and finish rolling the dough (from center to the sides - turning it to stretch from all sides). Spread the almond mixture all over the dough, leaving about an inch circle from the border. Layer the nectaries, and pour the nectar or fruit juice on top. Fold the dough borders over the filling, overlapping the borders and leaving some of the center of the filling exposed.
• Whisk the egg with a tbsp of water and brush over the border of the dough and add the sliced almonds. Sprinkle some sugar over the dough and the center and dot with the tsp of butter.
• Bake for about 45 - 55 minutes or until de center is bubbly, the nectarines are tender and the borders of the crust are browned.Transfer the baking sheet to a wire rack and let cool for 20 minutes before serving.

RUSTIC NECTARINE GALETTE

Steps:

• Tip the all-purpose flour, the 2 tablespoons of sugar and the salt into the bowl of a food processor. Pulse to combine. Add the diced butter and then turn the machine on and add the water through the feed tube. Use the lesser amount of water if weather is humid. Immediately stop the machine when the dough begins to mass on the blade.
• Pour the crumbly dough onto a non-floured surface. Roughly form the dough into a ball, and then flatten into a disk. Wrap the disk in plastic and chill for at least 1 hour in the refrigerator.
• In a medium bowl, whisk together the 1/2 cup sugar, 3 tablespoons of tapioca flour, and the ground cinnamon and cardamom. Halve the nectarines and remove pits. Cut each half lengthwise into 1/4- to 1/2-inch wedges. Add the wedges to the sugar/tapioca mixture, and gently toss them with a spatula to coat. Let the nectarines macerate (exude their juices) for 10 minutes.
• While the peaches macerate, unwrap the dough and let it achieve room temperature for 10 minutes. On a lightly-floured surface, roll the dough into a 12-inch-diameter circle. Then fold the dough into quarters, and unfold it onto the rimless, parchment-lined baking sheet.
• Put 1 generous tablespoon of tapioca flour in the center of the dough, and then spread it out, with your hand, to within 1 1/2 inches of the dough's edge. Arrange the nectarine wedges in concentric circles over the tapioca coating. (Do not add the excess juice that remains in the bowl.) Then fold the exposed border over the fruit, making pleats as necessary. Put the galette in the refrigerator, center the oven rack, and preheat the oven to 375°F.
• Just before baking, brush the pastry dough with the beaten egg. Bake until the pastry browns and the nectarines begin to caramelize -- 45-50 minutes. Run a thin spatula or knife between the edge of the crust and parchment paper to gently loosen the crust. Then slide the galette onto a wire rack, and let it cool for 30 minutes. Transfer the galette to a wooden board for easy slicing. Serve with or without whipped cream, vanilla ice cream, or Creme Fraiche.

BLACKBERRY AND NECTARINE GALETTE

Steps:

• Stir the sour cream and ice water together. Put flour, cornmeal, sugar. and salt into your mixing bowl and whisk to combine. Add the cold butter and toss to coat with the flour mixture. Using either your hands or a pastry cutter work the butter into the flour until it resembles large crumbs (about the size of peas). Add the sour cream/water and stir with fork to combine.
• Gather the dough and gently press into a disk, wrap in plastic wrap and refrigerate for at least 2 hours. This is enough dough for 1 large or 2 smaller galette's, if making 2 divide dough in half and wrap each individually. Dough can be frozen also for later use. Defrost in the refrigerator.
• Place blackberries and sliced nectarines in a bowl, add the sugar, flour, salt and mix together. Set aside.
• Generously sprinkle flour on work surface, roll out the dough to a rustic circle approximately 1/8 inch thick. Place fruit in center and bring the sides up keeping some of the fruit exposed. Brush with egg wash or cream, sprinkle with sugar and bake at 400 degrees for 45-50 minutes or until the galette is golden brown and bubbly.

RUSTIC NECTARINE-BERRY TART

Steps:

• Preheat oven to 375°F.
• Place flour, salt and cubed butter into a food processor. Pulse until mixture resembles pea-sized crumbles. Add cold water 1 tbs. at a time until mixture forms a smooth ball. Set aside.
• In a medium-sized bowl, gently combine nectarine slices, raspberries, blackberries, sugar, flour and lemon juice.
• On a large baking sheet or pizza stone, sprinkle a pinch of flour and roll out pastry dough into a 16-inch circle.
• Spread filling evenly onto pastry, leaving a 1 1/2-inch dry outside edge. Carefully pull up edge of pastry and fold over outside edge of the filling all around. Remember, it is meant to look rustic, so don't worry about perfection. Sprinkle outside edges of pastry with sugar.
• Bake at 375 F for 40-45 minutes or until pastry is lightly browned.
• Allow to cool for 20-30 minutes. Slice into eighths and serve warm.