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Cooking
Rustic Fruit Galettes
· 4 servings
Make the dough
Mix together the pastry ingredients and knead by hand until you have a smooth dough.
Let it rest
Wrap the dough in plastic wrap and chill in the fridge for an hour.
Caramelise the fruit
Put the raspberries in a pan, sprinkle with 3 teaspoons of granulated sugar and a squeeze of lemon juice. Cook over medium heat until the raspberries release their juices and the sugar caramelises, about 5–8 minutes. There's no 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 many, depending on how big you'd like your galettes). Knead each portion briefly in your hands, then roll out into a thin round, about 3–5 mm thick.
Assemble on the tray
Pile the sliced nectarines or caramelised raspberries in the centre of each round. Fold the edges in, as shown in the photo.
Sprinkle and glaze
Lightly sprinkle the nectarine galettes with granulated sugar – no need for the raspberry ones. Arrange the galettes on a baking tray lined with parchment paper and brush with beaten egg.
Bake
Bake for 20–30 minutes at 180°C. Once the edges turn a beautiful golden colour, remove from the oven and leave to cool.