It seemed like perfect timing, I had the second half of the whole wheat pastry to use and four lovely nectarines waiting for me to do something with them. Besides just eating them fresh that is. Since we are headed to Vancouver in the morning, I thought about this presentation of nectarines in a whole grain crust, plus it will travel well.
I set the frozen pastry out to thaw while we ate dinner. At first the pastry was at first a bit stiff, but it rolled out just fine, once I flattened it with the palm of my hand until it was about 1/2 inch thick. I also palm flatten white flour pastry dough also. Flattening with the palm of your hand seems to ease the mass into being rolled out with the pastry pin.
|Nectarine Galette in Whole Grain Pastry|
Fresh Nectarine Galette
inspired by this Pear Creme Pie
450 degree oven
pastry for 1 nine inch crust
4 large nectarines - sliced but no need to peel
1 t lemon juice or cider vinegar
3/4 c sugar - divided
1 T cornstarch
1/4 c flour
1 t vanilla
1/4 t cinnamon
1/4 t ground nutmeg - divided
Roll out the pastry to fit a 9 inch pan, roll pastry up onto the rolling pin, then unroll to lay pastry on a large baking sheet. This trick will help keep pastry from stretching or ripping.
Slice nectarines, combine with 1/4 c sugar, 1 lemon juice, 1 T cornstarch, 1/8 t ground nutmeg and the cinnamon.
Spoon into the center of the pastry circle. Arrange if needed to make a circle.
Combine remaining 1/2 c sugar, egg, flour, salt, 1 t vanilla, 1/8 t ground nutmeg. Stir until mixture is smooth and falls from the spoon in a ribbon.
Pour evenly over the nectarines, fold pastry up over the fruit mixture, pleating the pastry as you work around the edge.
|Nectarine Galette ready to bake.|
Bake 450 degrees for 15 minutes, reduce oven temperature to 350 degrees and bake an addition 35-40 minutes or until done in your oven.
|Fresh from the oven.|
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