Nectarine and Blackcurrant Galette with a Wholewheat Crust

By Saturday, September 03, 2016

A galette is a very simple, almost fool-proof dessert that offers a brilliant excuse to use up seasonal fruit you have lying around. The beauty of this dessert is that you literally pile everything together and bake, and the end result manages to be a crisp, juicy and flavourful dessert. For this recipe I used nectarines and blackcurrants, but you can experiment with any fruit combinations you like. The sweetness of the nectarines balances out the tartness of the blackcurrants, and the wholewheat crust rounds everything off, adding a delicious nuttiness. 

You will need:

250g wholemeal flour
150g salted butter
50g icing sugar
1 egg

4 nectarines
250g blackcurrants
1 lemon, zested and juiced
2 tbsp caster sugar + 1 tbsp for decoration
1 tbsp plain flour
1 egg, beaten 

Begin by making the pastry - pour the flour, icing sugar and butter into a food processor and blitz until the mixture resembles fine breadcrumbs. Then, add in the egg and pulse until the mixture comes together to form a ball. Turn out onto some cling film, wrap tightly and refrigerate for an hour. 

In the meantime, preheat the oven to  200 degrees / gas 6.  Slice the nectarines into thin crescents and add into a mixing bowl with the blackcurrants. Pour in the lemon juice and caster sugar and mix well to ensure everything is well coated. 

Remove the pastry from the fridge and place on a piece of greaseproof paper to around 2cm thick. Gently lift the paper and pastry onto a baking tray. Pour the nectarine and blackcurrant mixture onto the pastry, leaving a 2 inch boarder. Fold the edge of the dough over the filling. Brush lightly with the beaten egg yolk and scatter the remaining sugar over the top. 

Bake in the oven for 25-30 minutes until the pastry is golden and crisp and the fruit is softened. Serve and enjoy!

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