CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Nectarine And Thyme Galette

  • Overview
  • Ingredients
    19 items
  • Directions

This Nectarine & Thyme Galette is a delightful rustic dessert featuring sweet nectarines and aromatic thyme nestled in a tender pastry crust. Topped with a glaze of apricot or peach jam, it’s perfect served with a dollop of whipped cream or a scoop of ice cream.

Pastry

  • 200g cake flour
  • 60g brown sugar
  • 1ml salt
  • 125g butter
  • ±60ml water

Frangipani

  • 60g butter
  • 60g brown sugar
  • 100g almonds
  • 1 egg

To Finish

  • 5 nectarines
  • 15ml lemon juice
  • 30ml castor sugar
  • 15ml corn flour
  • 15ml chopped thyme
  • Egg wash for brushing
  • Brown sugar
  • 30ml apricot jam

  • 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 the back of a 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.