White Nectarine Galette
- Yield: 6 servings
- Crust (pate brisee):
- 2/3cup millet flour
- 1/3cup superfine white rice flour
- 1/4cup sorghum flour
- 2tablespoons powdered sugar
- 8tablespoons butter, very cold and cut in 1/2 inch dice
- 2tablespoons to 1/4 cup ice water
- 1 egg mixed with 1 tablespoon water (to brush on the top crust)
- chopped nuts for topping (optional)
- 4small white nectarines
- 1tablespoon pineapple sage, freshly chopped (or mint)
- 1/4cup honey
- 1tablespoon cornstarch
- Prepare the crust in a large bowl, mix together the millet, rice and sorghum flour. Add the powdered sugar and mix.
- Add the cold butter and cut into the dry mix with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Add the water, one tablespoon at a time and mix until the dough comes together in a ball.
- Flatten into a disk in between your hands and wrap in plastic wrap. Refrigerate 30 minutes (dough can be prepared up to a day ahead).
- Cut the nectarines in half and remove the pits. Cut each half in thin slices. Mix them together in a large bowl with the herb, honey and cornstarch. Let stand 10 minutes.
- Preheat the oven to 350F and position a rack in the middle.
- When ready to assemble, roll the dough to about 1/8-inch thick to make a rough 9 to 10-inch circle. Place the nectarine slices inside the circle. Bring the edges over the fruit to create a 2-inch border or so and repeat the procedure until a complete border is created. Brush with the egg wash or some milk if desired (adds color to the crust), sprinkle with nuts with desired, and bake for about 30 minutes.
Note: For a gluten recipe, you can use 1 1/4 cup all purpose flour instead of the 3 flours mentioned above.
-Recipe by Helene Dujardin, author and photographer of food blog Tartelette