Tag Archives: Ginger Peach Hot Sauce

Nectarine Almond Galette

16 Sep

NectarineGalette

Adapted from Sprouted Kitchen

 

This was the first time I had ever made a galette before… and I think I’ve found my new favorite dessert to make! This was relatively easy… and you can put any kind of fruit inside! I decided to put some beautifully sweet nectarines inside, with some figs on top. Next time I make this – I am going to leave out the figs. They were ok… didn’t add much to the dessert.

I served this with some Berkeley Bowl vanilla ice cream and some Dave’s Gourmet Ginger Peach hot sauce. Next time I think I will put the hot sauce on it all! It added a little more sweetness and a bit of heat – which was the perfect combo for this dessert.

The wonderful thing about galettes is that you can add any kind of fruit you want – plums, grapes, strawberries, cherries… you could even make a savory galette with tomatoes. The combinations are endless.

Enjoy!

  • 3/4 cup unbleached all purpose flour
  • 1/2 cup spelt flour
  • 1 Tbsp. natural cane sugar
  • 1/2 tsp. sea salt
  • 4 oz. / 1 stick cold unsalted butter, cut in cubes
  • 2 tsp. lemon juice
  • 2 Tbsp. yogurt (I used goat yogurt, use what you have)
  • 1/2 tsp. almond extract
  • 3 Tbsp. ice water
  • 4 ripe, almost over ripe, nectarines
  • pinch of salt
  • 2 tsp. of fresh orange juice
  • 1 Tbsp. unbleached all purpose flour
  • 1/4 tsp. fresh grated nutmeg
  • 1/3 cup muscavado or natural cane sugar
  • 1 egg
  • splash of water
  • turbinado sugar, optional
  • 1 cup toasted almonds, chopped
  • vanilla bean ice cream, for serving

Combine the first 4 ingredients. Then work in the cold butter into the flower mixture with your hands. Work it until the butter is the size of small peas. In a small bowl mix the lemon juice, yogurt, extract and water together. Then add it to the flour-butter bowl – mix with your hands… be sure not to over mix! Shape the dough into a ball and wrap with plastic. Chill for about an hour in the fridge.

Preheat oven to 400˚. Line a baking sheet with parchment paper. Slice the nectarines – about a 1/4 inch thick. Put the slices in a mixing bowl and add salt, orange juice, flour, nutmeg and muscavado and stir to combine.

When the dough is ready, lightly flour your working surface and roll out to about 12″ round. Transfer the dough to the baking sheet. Add the nectarine mixture in the middle – making sure you have about 2″ border of dough. Fold the dough towards the center – pleat the dough so it sticks together when baking. Also, don’t make the folds too thick.

Mix the egg and water together and brush onto the dough using a brush. Sprinkle some turbinado sugar on top. Bake for 40-45 minutes. Cooking times vary on your oven. When the galette is done, remove from oven and transfer to a wire rack to cool before serving. Serve with some vanilla ice cream and a sprinkle of some toasted almonds.

Serves between 4-6.

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