Flaky Fruit Galettes
·Knead the dough
Mix the pastry ingredients together and knead by hand. Keep kneading until you get a smooth dough.
Let it rest
Wrap the dough in plastic wrap and let it rest in the fridge for an hour.
Caramelize the fruit
Put the raspberries in a pan, sprinkle with 3 teaspoons of granulated sugar and drizzle with lemon juice. Over medium heat, let the raspberries release their juice and the sugar caramelize. This takes about 5–8 minutes. You don't need to do this with the nectarines, as they don't release juice.
Divide the dough
Take the dough out of the fridge and divide it into 10 portions (or however big you'd like your galettes to be). Knead each portion lightly in your hands, then roll it out into a thin round about 3–5 mm thick.
Arrange on the baking sheet
Place the sliced nectarines or caramelized raspberries in the center of each round. Fold up the edges as shown in the photo.
Sprinkle and brush
Lightly sprinkle the nectarine galettes with granulated sugar — the raspberry ones don't need it. Arrange the galettes on a baking sheet lined with parchment paper and brush with beaten egg.
Bake
Bake for 20–30 minutes at 180°C. Once the edges are beautifully golden, remove from the oven and let cool.