Happy Birthday America! Hope you all had a wonderful holiday weekend. It was so nice to have a long weekend to fill with fun and still have time to relax. We had a fun 4th of July in Newport sippin’ sangria and BBQ-ing corn (my latest obsession). We had to keep it simple since we were on the move, so for an easy yet delicious sangria, we bought a bottle of Gallo and threw in some lemon, orange, and lime slices. For the second year in a row I made a nectarine galette, but this time with homemade crust! You know I love nectarines, but if they’re not your thing swap them out for another fruit.
Nectarine Galette, adapted from The New York Times
1 galette dough (recipe here)
6 ripe nectarines, pitted and sliced
2 tablespoons brown or turbinado sugar
3/4 teaspoon cinnamon
1/2 teaspoon vanilla
1/4 cup almond flour (optional)
1 egg beaten with 1 teaspoon milk, for egg wash
1 tablespoon brown sugar
- Preheat the oven to 350 degrees.
- Combine the nectarines, 2 tablespoons sugar, 1/2 teaspoon of the cinnamon and the vanilla in a large bowl and gently toss together.
- Sprinkle the almond flour over the pastry dough, leaving a 2- to 3-inch border all around. (This will keep it from getting too soggy). Place the fruit on top, fold the edges of the dough in over the fruit, pleating the edges as you work your way around.
- Brush the exposed edge of the pastry with the egg wash. Combine the remaining tablespoon of sugar and 1/4 teaspoon cinnamon and sprinkle over the fruit and the crust. Place in the oven and bake 1 hour, until the fruit is bubbly and caramelizing. Remove from the oven and allow to cool for at least 15 minutes. Serve hot or warm or at room temperature (with ice cream!).