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| Nectarines summer 2006 (Photo credit: Wikipedia) |
Nectarines, a firmer cousin to the peach, have smooth yellow skin with red highlights. Select nectarines that are firm but not hard, fragrant, and free of blemishes. Nectarines continue to ripen when left at room temperature. If they give slightly when pressed, they are ready to eat, at this point they should be either used immediately or refrigerated and used within 5 days.
One's curiosity about the real taste of nectarines will be satisfied upon including in your menu list this Rustic Nectarine Galette. Unfold in your very taste bud the first discovery of the real nectarine goodness in your .
dessert.
RUSTIC NECTARINE GALETTE
You will need:
One rolled-out Basic Pie Dough round
1/4 cup plus 1 tablespoon (4 oz/125 g) whole raw almonds, finely ground
1/4 cup (2 oz/60 g) plus 3 tablespoons sugar
1/2 teaspoon finely grated lemon zest
1 large egg yolk
4 large nectarines, about 1-1 1/2 lb (500-750 g) total weight
1 tablespoon unsalted butter
Here's how:
Line a baking sheet with parchment (baking) paper. Fold the dough round in half and carefully transfer to the prepared baking sheet. Unfold the dough on the sheet.
In a small bowl, stir together the ground almonds, 1/4 cup sugar, the lemon zest, and egg yolk. Spread the almond mixture into an 8-inch (20-cm) circle in the center of the dough.
Cut each nectarine in half and remove the pit. Thinly slice each nectarine half lengthwise, holding the half together as you cut. Use your fingers to fan out the slices slightly, and place them rounded (skin) side up, in the center of the almond mixture. Repeat with the remaining nectarine halves, arranging them around the first nectarine half and leaving a 1 1/2-inch (4-cm) border of dough uncovered along the edge. Fold the edge of the dough up and over the nectarines, pleating the dough loosely all around the edge and leaving galette uncovered in the center. Sprinkle the nectarines with the remaining 3 tablespoons sugar and dot with the butter. Refrigerate the galette until the dough is firm, at least 30 minutes.
Meanwhile, preheat the oven to 375 degrees F. Bake the galette until the crust is golden brown and the nectarines are tender when pierced with a skewer or small knife, 45-50 minutes.
Let cool for 20 minutes before serving.
Note: A galette is simply a free-form tart often made with plums or fresh figs.
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