"There's no beauty without poignancy and there's no poignancy without the feeling that it's going, men, names, books, houses--bound for dust--mortal--" - F. Scott Fitzgerald (The Beautiful & Damned)

Tuesday, August 26, 2014

Nectarine and Blueberry Galette

Although I’m looking forward to crackling fires and tart cranberries, if I’m lucky I’ll spend one more afternoon floating down the river and one more evening on my parents’ porch swing with an icy drink. I hope you have more time for chasing fire flies, watching Dirty Dancing, or making a galette with a rich, shortbready crust, perfect for summer's last gold and ruby tinged nectarines.

(For a similar recipe, try an apple crostata.)

Nectarine and Blueberry Galette
Adapted from Nectarine and Raspberry Galette, Eating Local: The Cookbook Inspired by America's FarmersServes 8
2 cups all-purpose flour
¾ teaspoon kosher salt
½ cup plus 7 tablespoons unsalted butter, cubed and chilled
-About ¼ cup ice water
-1½ pounds (5 to 6) nectarines, halved, pitted, and sliced lengthwise
½ pint (about 1 cup) blueberries
3 tablespoons white sugar + additional for sprinkling over crust

-Parchment paper
-Rolling pin

To make:
1. Combine flour and salt in a food processor or with a whisk. Add half the butter and pulse in processor (or use a pastry blender) until fat is evenly distributed and coated with flour. Add the remaining butter and pulse a few times until coated with flour. (The butter should be in pea-sized pieces.)
2. Drizzle in the ice water while mixing with a fork, adding water just until mixture begins to come together.
3. Gently form the dough into a disk, kneading softly if needed. Handle the dough as little as possible. Wrap dough in plastic wrap and refrigerate until chilled, at least two hours or up to 1 day.
4. When you are ready to make the galette, preheat the oven to 425 Fahrenheit with the rack in the middle position.
5. Remove the dough from the refrigerator and let sit until it has softened slightly, for about 15 to 20 minutes. Unwrap the dough and place it between 2 sheets of parchment paper at least 16 inches square. With a rolling pin, flatten the dough into a 12 to 15-inch circle. If the dough is sticking, lift the parchment paper and lightly flour the dough.
6. Remove the top sheet of parchment and transfer the dough, still on the bottom sheet of parchment, to a rimless baking sheet. 
7. Working at least 2 inches from the edge of the dough (this is important!), place the nectarine slices in concentric rings. Scatter the blueberries evenly over the nectarines. Sprinkle the fruit with the 3 tablespoons of granulated sugar.
8. Using a palette knife or spatula to help you, lift the dough off the parchment and gently fold the edge of the dough over the fruit to make a wide, rough-edged rim, making sure there are no cracks in the dough. Sprinkle the crust with additional sugar. With scissors, cut off the exposed parchment paper. (It’s okay if a little paper is exposed.)
9. Bake the galette until the crust is golden and the nectarines are juicy, about 50 minutes. Slide the galette onto a rack and cool slightly. Cut galette on a cutting board and serve warm. 

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