COWABUNGA RABBIT


Nectarine Galette
Monday 1 September 2008, 9:31 PM
Filed under: fruit, pies/tarts

I bought my very first pastry blender today so I had to use it. I’ve been on a quest for a good pie dough recipe and I think I may have the one. It’s wonderfully flaky and tender and it was way easier to make than before. I’m going to credit my pastry blender for this galette’s success.

I used three overripe nectarines for the galette filling because they were going to go to waste otherwise. Usually a few tablespoons of graham cracker crumbs are spread on the bottom, but I didn’t have any and substituted crushed pecans to counter the sweetness and tartness of the nectarines and jam.

Pie Dough (for two 9-inch crusts or 10-inch pie; slightly adapted from Cooks Illustrated)

2 1/2 cups all purpose flour
1 teaspoon salt
2 tablespoons sugar
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
1/2 (8 tablespoons) vegetable shortening, cut into pieces
1 teaspoon vinegar
1 cup ice cold water (only 6-8 tablespoons will be used)

Make sure the butter and shortening are very cold. You can dice the butter and shortening and freeze them for about half an hour.

Mix all the dry ingredients in a large bowl. Cut the butter and shortening into the flour mixture using a pastry blender, two knives, or a food processor. You want something that looks like coarse cornmeal.

Mix the vinegar and cold water. Fold in six tablespoons of the water mixture into the flour/butter mixture with a spatula until the dough comes together. Dump the dough onto a floured surface and knead a few times to bring the dough together.

Shape the dough into a flat disc and wrap tightly in plastic wrap. Store in the fridge for at least an hour.

Nectarine Galette

3 large nectarines, pitted and sliced
2-3 tablespoons jam
2-3 tablespoons crushed pecans (you can use graham cracker crumbs)
1 pie crust (recipe above)

Preheat oven to 425 F.

Roll out the pie dough into a fairly large circle. Spread the jam in the middle, about 11-inches wide. Sprinkle the crushed pecans over the jam. Place the nectarine slices decoratively on top. Fold the edges over the nectarine slices. Brush the dough with milk.

Place the galette on a baking sheet lined with parchment paper. Bake for 25 minutes.

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1 Comment so far
Leave a comment

It looks delish!

Comment by Jacque




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