Nectarine and Blackcurrant Galette

Ingrédients

• 1 sheet puff pastry
• 1 large egg (beaten to use as egg wash for pastry)
• 2 tablespoons butter (melted)
• 1/4 cup ground almonds
• 2 large nectarines
• 1 cup blackcurrants (blueberries can be substituted)
• 1/2 lemon (juice)
• 1/2 cup sugar
• 2 tablespoons corn starch
• 3 tablespoons apricot jam
• splash of boiling water

Préparation

1. 1

   Defrost the puff pastry sheet per package instructions.

2. 2

   Line a 13" x 9" sheet pan with parchment paper and pre-heat the oven to 400° F.

3. 3

   Lay the sheet of thawed pastry on a lightly floured surface. Cut a 1 inch strip from all four edges. Place the large puff pastry piece on the parchment lined sheet pan. Prick it lightly with a fork. Brush a one inch strip along the edge of the pastry with egg wash. Place the strips of pastry over the edges to create a frame, cutting away any excess.

4. 4

   Brush the base of the galette with melted butter. Sprinkle the ground almonds over the base of the galette, making sure not to cover the pastry edges.

5. 5

   Slice the nectarines evenly, removing the inner stone. Sprinkle the nectarines with lemon juice, then layer them over the almonds.

6. 6

   Mix the corn starch with the sugar and sprinkle over the nectarines. Spread the blackcurrants evenly over the nectarines.

7. 7

   Refrigerate for 10 to 15 minutes before cooking.

8. 8

   Bake for 25 minutes. Cover the pastry edges with an aluminum foil tent if the pastry is browning too quickly.

9. 9

   Heat the apricot jam and a splash of boiling water in the microwave for about 20 seconds. Mix well and then brush over the top of the cooked galette.

10. 10

    Cool before slicing. Serve with fresh whipped cream or ice cream.