Cherry Nectarine Galette
For Fruit filling:
1 C Nectarines sliced
1 C pitted cherries
1 tsp vanilla
1 tsp cinnamon
½ C brown sugar or coconut sugar
2 Tbl unsalted butter cut into small pieces
Honey for drizzle
In a bowl mix all the ingredients, except the butter. Set aside.
For the dough:
1 C Pamela’s Baking mix or GF flour
¼ C coconut flour
¼ tsp sea salt
2 TBL. iced water or iced orange juice
2 tsp organic cane sugar
½ C chilled unsalted butter cut into small pieces (butter must be very cold, not soft)
In a food processor, using the metal blade, combine flours, salt and sugar. Add butter pieces a few at a time, and pulse mixture until it resembles coarse meal. Gradually add iced water or orange juice and pulse just until dough holds together. You may use a tad more or less of the liquid. Refrigerate dough for at least 30 minutes.
1 egg mixed well
1/3 C slivered almonds
Coconut whipping cream or ice cream for serving
Putting your galette together!
Remove dough from refrigerator. Place dough onto a well-floured “Silpat” or directly onto parchment paper.
Once dough is about 1/8” thick, transfer dough to your baking sheet. Add the filling to the center of the dough, leaving a 3-inch border around the edges.
Fold the edge of the dough over the filling. Dot the galette with the diced butter pieces right on top. Brush the crust with the beaten egg and scatter the slivered almonds over the dough. Sprinkle the top with cinnamon sugar. Place the galette in the fridge for 15 minutes or until ready to bake.
Preheat the oven to 400 degrees F.
Turn oven down to 350 degrees. Bake the galette for 45 minutes or until the crust is golden and the fruit is soft and caramelized. Allow for it to cool completely before slicing.
Serve slightly warm or at room temp with a large scoop of coconut whip cream, So Delicious Coco Whipped topping, or your favorite ice cream.
NOTE: Any fruit will be wonderful in this seasonal dessert!
Watch Video ~ https://youtu.be/GRvvNWHzSq8