Gooseberry Nectarine Galette

Nectarine Gooseberry Galette (0022)

Prep Time: 30 minutes

Total Time: 1 hour 20 minutes

Serves: 6

Ingredients:

For the flaky pastry

  • 200g all-purpose flour
  • ¼ teaspoon fleur de sel
  • 2 teaspoons sugar
  • 105g butter, cubed and cold
  • 80ml ice water

For the fruity filling

  • 200g gooseberries
  • 4 nectarines, pitted and thinly sliced/li>
  • 3 tablespoons muscovado sugar
  • Zest of 1 lemon
  • 1 large egg yolk, beaten
  • 1 tablespoon butter

Method:

  1. Make the flaky crust by combining the flour, salt, and sugar in a bowl of a food processor. Add the cubed cold butter over the top and pulse for a few seconds, just enough so that the butter is slightly broken broken up but there are still visible pieces.
  2. Pour the water evenly over the flour mixture, then process again just enough so that the mixture comes together.
  3. Transfer the dough into a sandwich bag, press into a flat disc and refrigerate for 30 minutes.
  4. In the meantime prepare the filling by tossing the gooseberries and nectarine slices in the sugar and lemon zest.
  5. Once the dough is ready, sprinkle some flour on a work surface and roll out into a round about 30 cm in diameter. Line a baking sheet with baking paper. Transfer the galette crust onto the baking sheet. Refrigerate for 30 minutes
  6. Preheat the oven to 200 degrees C.
  7. Spread the fruit into the center of the crust leaving a 5cm border around the edges. Fold the edges of the dough up over the fruit mixture, pleating it loosely and leaving the center of the galette uncovered.
  8. Dot with butter then bake the galette until the filling is bubbling and the pastry is golden brown, about 25 minutes.
  9. Allow to cool slightly on a wire rack before serving with scoops of your favorite ice cream.

Notes:

Make sure the butter is very cold. I usually cube the butter and then place it in the refrigerator for a few minutes until I need it. This helps to form layers in the crust which contribute to overall flakiness. Make sure not to overwork the dough or it will become tough rather than flaky.

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