NECTARINE & THYME GALETTE

(Serves 6-8)

PASTRY

200 g   cake flour

60 g     NATURA golden brown sugar

1 ml     salt

125 g   butter

±60 ml ice cold water

FRANGIPANI

60 g     butter at room temperature

60 g     NATURA golden brown sugar

100 g   ground almonds

1          egg

TO FINISH

5          nectarines, pitted and cut into slices

15 ml   lemon juice

30 ml   castor sugar

15 ml   corn flour

15 ml   chopped thyme

            egg wash for brushing

            Natura golden brown sugar for sprinkling

30 ml   melted apricot or peach jam

METHOD:

  • Place the flour, brown sugar and salt in a large bowl and mix. Add the butter and using your fingertips rub it into the flour mix, until it resembles the texture of large breadcrumbs. (Or use a food processor)
  • Add the ice cold water and bring the dough together. (use a knife to cut in the liquid) Knead gently and, then shape into a disc, wrap and refrigerate for 30 minutes
  • Make the frangipane by mixing the soft butter with brown sugar until light and fluffy. Add the egg and mix again. Add the ground almonds and mix it all together. Keep aside.
  • Combine the sliced peaches with the lemon juice, caster sugar, cornflour and chopped thyme. Keep aside.
  • Preheat the oven to 180° C and line a large baking tray with baking paper
  • On a piece of baking paper, roll out the chilled pastry into a large circle, roughly about 30cm in diameter. Trim the edges (use a back of the large dinner plate or a large bowl to trace the circle shape) of the pastry. Spread the frangipane filling in the middle, leaving a small border around the edge. Arrange the peaches on top. Fold the edges of the pastry to slightly overlap the fruit.
  • Brush with egg wash and sprinkle with brown sugar Place on the prepared baking tray and bake at 180° C  for ±30 minutes until golden brown.
  • Cool down slightly, then brush with the jam to create the glaze. Serve with whipped cream or ice cream and some thyme sprigs

 

 

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