Nectarine and raspberry galette

Ingrédients

• 1 cup (4.5-oz/130g) all-purpose flour (spooned and leveled)
• 1/3 cup (1.4-oz/40g) powdered sugar
• 4 oz (115g) cream cheese (cold)
• 6 tablespoons (3-oz/85g) butter (cold)
• pinch of salt
• 24 oz (700g) nectarines (or peaches, about 7 small fruits, better are firm than ripe and soft)
• 1 cup raspberries (3.5-oz/100g)
• 1 tablespoon cornstarch / potato starch
• 1/3 cup granulated sugar (2.3-oz/65g)
• 1 tablespoon milk or cream (or 1/2 beaten egg)
• 2 tablespoons granulated sugar

Préparation

1. 1

   --- Pie crust: ---

2. 2

   Making the crust by hand: mix the flour with powdered sugar and salt, add the cold cream cheese and diced butter, chop everything with a knife until a crumble forms (or rub the butter chunks and flour mixture with your fingers), then knead quickly with your hands, until dough forms a smooth ball (be careful not to overmix it!)

3. 3

   If using a stand mixer: add flour, powdered sugar, and salt to the mixing bowl, stir. Add the cold cream cheese and cold diced butter, mix at the lowest speed using a paddle-shaped attachment until dough forms a smooth ball (be careful not to overmix it!).

4. 4

   If using a food processor: Add the flour, powdered sugar and salt into the bowl of a food processor, put the cold cream cheese and cold diced butter on top. Pulse with intervals until dough forms a smooth ball (be careful not to overmix it!).

5. 5

   In all cases - flatten the dough, wrap in plastic foil, and put in the fridge for 1 hour.

6. 6

   --- Filling: ---

7. 7

   After this time, preheat the oven to 375 °F / 190 °C / Gas Mark 5, no fan.

8. 8

   In a medium bowl, mix the sugar with potato starch together.

9. 9

   Cut the nectarines into 8 wedges. If they have released some juice, pat them dry with paper towels. You can peel the nectarines/peaches, but it's not necessary.

10. 10

    Add the nectarines (without the raspberries) to the bowl and toss with the starch and sugar mixture.

11. 11

    --- Assembling the galette: ---

12. 12

    Roll out the dough on a piece of baking paper (well-sprinkled with flour) into a round, roughly 14-inch (35 cm) in diameter. Transfer the dough with baking paper onto a baking tray.

13. 13

    Pile the fruit in the center of the dough and spread out into an even layer, leaving a 2-inch (5cm) border (leave out the fruit juice that will be at the bottom of the bowl), then place the raspberries on top.

14. 14

    Using a sharp knife, cut 8 slits in the border of the dough, each running from fruit to the edge of the dough. Fold each segment of dough over fruits.

15. 15

    Brush the edges of the dough with milk / cream / beaten egg, sprinkle with sugar.

16. 16

    Bake for about 40 minutes, or until the dough is golden brown and the filling bubbling. It may be a little shorter or longer in your oven, just observe the color of the dough.

17. 17

    Leave to rest for about 10 minutes, then cut into servings.

18. 18

    Enjoy!