Rustic elegance.... I enjoy making galettes because you can use just about any fruit you want (and you can’t go wrong). When my favorite fruits are in peak-season, this galette is the perfect pleaser. 

There’s this pressure I put on myself to make everything pretty when baking, but not here, not now. The beauty of this dessert is in it’s organic construction and shape. Once baked, the crisp corn crust envelops juicy nectarines and blueberries in all their summertime glory. Gather your friends and share a wedge or two while baking this! :) 

INGREDIENTS

Galette Dough:

1 1/2   cups flour
3   tbsp brown sugar
1    tbsp corn powder
10    tbsp cold unsalted butter
1/3    cup heavy cream
pinch salt

Filling:

4    baby nectarines*
1    cup blueberries   
2    tbsp brown sugar
2    tbsp tapioca starch/ cornstarch
squeeze of lemon
vanilla bean paste/ extract

*produce by @goodapplefoods

DIRECTIONS

Galette Dough:

1. Combine all dry ingredients in a large bowl and mix. Cut in cold butter 1 tbsp at a time and mix until crumbly. Slowly add in heavy cream and mix until homogeneous.

2. Form dough into a ball, wrap and chill in the fridge for at least an hour. 

Filling:

3. Slice nectarines into wedges and remove the pit. Add to a bowl with your blueberries and add brown sugar, tapioca starch, vanilla bean paste, and a lil squeeze of lemon. Toss and set aside to macerate.

Shape and Bake Galette:

Preheat the oven to 400F

4. Gently roll out your chilled dough ball into an 1/8 inch circle. Your dough should be the size of a small pizza. 

5. Add your fruit mixture into the middle and fold the dough over from the outside in on all sides. 

6. Brush dough lightly with cream/butter and sprinkle with sugar. (turbinado sugar for a crispier crust) 

7. Bake for ~40 mins or untill golden brown. Enjoy :)

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xx,
kale