Nectarine, Blueberry and Fresh Ginger Galette

26 Aug

This is one of those times where I kinda just want to say….I’m awesome. One of those times where I want to pat myself on the back…give myself a thumbs up in the mirror….go out and buy some gold stars and stick one on my forehead like the good ol’ elementary school days. Want to know what I did to deserve this praise?

I made dessert.

I know, I know, impressive right? Your socks totally just got knocked off didn’t they (do people use that expression? I do.) Would it be more impressive if I told you that I had an hour from start to finish? How about if I told you that there was nothing to work with except for forgotten blueberries and nectarines? No recipe.

I had just gotten in from a long drive, when a dinner invitation presented itself. Obviously, I had to go. Obviously, I could not show up empty handed; my mother taught me this. Fact is, I had an hour until I had to leave and no ideas.

I did have some fruit. I had some flour. Butter was no problem because I’m a loser and I keep 5 pounds of butter in my fridge at all times.

The reason why a galette was such a perfect idea, was because they’re fast, they can be served warm (no cooling time necessary), and they can look awesome even when a little “rustic” looking. This is a “real life”- friendly dessert. A dessert that you don’t need to fuss over. It’s just awesome by its own accord. Kinda like me….

You make some dough, and chill it. I chilled my dough in the freezer as I had limited time. Make sure you chill it for at least an hour in the fridge before rolling it out. Trust me, the texture definitely benefits. I could tell that my dough hadn’t rested long enough.

Mix the fruit of your choice with a touch of sugar, spices, and flour.

Roll out the dough into a rough circle, place fruit in the centre, and fold the edges up slightly.

Bake until bubbling and yelling “eat me!”

Serve with homemade vanilla ice cream. Just saying.

Blueberry, Nectarine and Fresh Ginger Galette

1 1/4 cup flour

1 tbsp sugar

1/4 tsp kosher salt

1/4 cup unsalted butter (1/2 stick), cold and cut into cubes

1/3 cup ice water

4 small (or 3 large) nectarines, sliced

1 cup blueberries

1/4-1/2 cup sugar, depending on how sweet the fruit is

1 tbsp flour

1/2 tsp cinnamon

3 tbsp grated ginger, fresh.

Mix the dry ingredients in a large bowl. Cut in the butter until it is distributed through the flour, but still in large, pea-sized chunks. Add the ice water all at once and mix just until the dough starts to come together. Gather the dough in your hands, divide in half and shape each half into a disk – don’t worry if you see large streaks of butter – they are supposed to be there. Wrap each disk in plastic wrap and chill for at least an hour before rolling out.

Cut each disk into 2 equal pieces. Roll out each disk of dough on a lightly floured surface, about 1/8-inch thick.  Settle each circle of dough onto a baking sheet lined with parchment paper. (I was able to fit 2 per baking sheet.)

Mix the sugar, flour, cinnamon, and nutmeg in a medium bowl. Toss with the nectarines and blueberries until they’re coated. Divide the nectarines and blueberries amongst the dough rounds leaving about a 1/2 inch border. Fold the borders of dough up slightly over the filling, allowing it to pleat as you work your way around.

Bake at 375F for 30 to 35 minutes, or until filling is bubbling and crust is slightly browned.

p.s. You see that? Up there? Leakage. It’s real life baking. It’s gonna happen. But it’s also going to taste incredible….so…there you have it.

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