Blackberry and Nectarine Galette
- Ready In:
- 3hrs 10mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 3 3 tablespoons yogurt or 3 tablespoons buttermilk
- 1⁄3 cup ice water
- 3 tablespoons flour
- 1⁄4 cup cornmeal
- 1⁄4 cup sugar
- 1 pinch salt
- 7 tablespoons unsalted butter, cold
- 1⁄2 cup fresh blackberries
- 1⁄2 cup nectarine, sliced with skin on
- 1 egg, beaten with splash of water to brush on galette
directions
- Stir the sour cream and ice water together. Put flour, cornmeal, sugar. and salt into your mixing bowl and whisk to combine. Add the cold butter and toss to coat with the flour mixture. Using either your hands or a pastry cutter work the butter into the flour until it resembles large crumbs (about the size of peas). Add the sour cream/water and stir with fork to combine.
- Gather the dough and gently press into a disk, wrap in plastic wrap and refrigerate for at least 2 hours. This is enough dough for 1 large or 2 smaller galette's, if making 2 divide dough in half and wrap each individually. Dough can be frozen also for later use. Defrost in the refrigerator.
- Place blackberries and sliced nectarines in a bowl, add the sugar, flour, salt and mix together. Set aside.
- Generously sprinkle flour on work surface, roll out the dough to a rustic circle approximately 1/8 inch thick. Place fruit in center and bring the sides up keeping some of the fruit exposed. Brush with egg wash or cream, sprinkle with sugar and bake at 400 degrees for 45-50 minutes or until the galette is golden brown and bubbly.
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RECIPE SUBMITTED BY
Suzanne DeBrango
Brooklyn, 72
<p>I am an avid home cook, and am as comfortable preparing boeuf bourguignon as I am meatloaf and mashed potatoes or lasagna. My inspiration for meals is primarily what I see at the Farmers Market, I believe in cooking seasonal local food whenever possible. My love of food began at a very early age, I am from a large Italian family and gatherings were centered around food. I have a sweet tooth and love making desserts, there is nothing better than a homemade dessert as the ending to a great meal. I also have a large repertoire of Middle Eastern meals in my apron pocket, Persian food is my particular favorite.</p>