Summer Nectorine Galette
Ingredients
1 1/2 cups all-purpose flour
1/2 cup unsalted butter, cold and cubed
4-5 nectarines, thinly sliced
2 tbsp fresh mint leaves, finely chopped
1 large egg, beaten
1/4 cup granulated sugar (plus 1 tbsp for sprinkling)
1 tsp vanilla extract
2 tbsp powdered sugar (for dusting)
1/4 tsp salt
Instructions
In a mixing bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
In a separate bowl, toss the sliced nectarines with the granulated sugar, vanilla extract, and chopped mint. Set aside.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
On a lightly floured surface, roll out the chilled dough into a roughly 12-inch circle. Transfer the dough to the prepared baking sheet.
Arrange the nectarine slices in the center of the dough, leaving a 2-inch border around the edges. Fold the edges of the dough over the fruit, pleating as necessary to create a rustic look.
Brush the folded edges of the dough with the beaten egg and sprinkle with the additional tablespoon of granulated sugar.
Bake the galette in the preheated oven for 35-40 minutes, or until the crust is golden brown and the nectarines are tender and bubbly.
Allow the galette to cool on the baking sheet for a few minutes before transferring it to a cooling rack. Dust with powdered sugar before serving.
