July 29, 2017
Let's begin with a brief history lesson - Galette is the French name for a round cake. Ooh-la-la! There are many kinds of galettes available, some are eaten traditionally during Holidays and are also more festive. This galette in particular is very simple and is a rustic version of a fancy tart; you don't need to blind bake or follow multiple steps at preparation either.
Note that you can change the nectarines to apples or pears however if you're making this in the summer, it’s best with rich fruits. In addition, I prefer to change the flour to spelt flour (the same amount though) to make it a bit healthier but you can stick to regular white flour if you do not consider cake a healthy food. ;)
For the dough:
- 150 grams / 2/3 cup flour
- 100 grams / 1 stick cold butter, cut to cubes
- 40 grams / 4 tablespoons powdered sugar
- Pinch of salt
- 1-teaspoon vanilla extract
- 1 egg
For the filling:
- 3 cut nectarines (if you change to apples - squeeze half a lemon on them)
- 5 tablespoons sugar (you can add more if you prefer this more sweet)
- 2 tablespoons ground almonds
- In a food processor with a steel blade, place the flour, butter, powdered sugar, vanilla, and salt, then process until a crumbly mixture is obtained.
- Add the egg and continue to process until the dough lumps are formed.
- Transfer the dough to a lightly floured work surface and form a disc shape.
- Wrap in plastic wrap and cool in the refrigerator for an hour.
- Set the oven to 180°C / 360°F fan.
- On a floured surface, roll out the dough to a 3-4 mm thick sheet.
- Spread the ground almond on the center of the dough.
- Place the cut nectarines on it in a spiral shape - as much as possible and it does not need to be too tidy.
- Sprinkle 4 tablespoons of sugar on the nectarine.
- Fold the dough edges on the filling. Try to catch all the filling and avoid holes on the sides.
- Sprinkle the last tablespoon of sugar on the dough edges.
- You can even go extra fancy and decorate with sliced almonds.
- Bake for 24 minutes.
- Let cool and enjoy!
To pin the recipe for later click here