Whole-Wheat Galette with White Nectarines | Tastemade

White nectarines are the star of this galette — and the star of the Hair Food White Nectarine & Pear shampoo and conditioner, so your hair can have the same superfoods as your dessert!
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Whole Wheat White Nectarine and Peach Galette
The Dough
INGREDIENTS
⅔ cup whole-wheat flour
1 cup unbleached all-purpose flour
2 tablespoons evaporated cane sugar
¼ teaspoon baking powder
½ teaspoon fine sea salt
8 tablespoons unsalted, chilled butter, cut into ½ inch cubes
4 tablespoons cream, chilled
1 tablespoon apple cider vinegar, chilled
2 to 4 tablespoons ice water

STEPS
1. In the bowl of a stand mixer, whisk together both flours, sugar, baking powder, and salt. Place the bowl, the paddle attachment, and the cubed butter in the freezer and allow to chill for twenty minutes. Mix on low adding cubed butter individually. Increase the speed to medium-low and let it mix until the butter is broken up into medium pieces, about 1 - 2 minutes.
2. With the mixer running on medium-low, add apple cider vinegar and cream. Slowly incorporate ice water a few drops at a time as needed. You want the mixture to just barely form a dough. It’s ok if all of the flour isn’t fully hydrated or if it’s falling apart a bit.
3. Gently coax the dough onto a piece of plastic wrap on the counter. Twist the plastic tightly around the dough until a ball is formed. Press the ball into a disk, and put it into the refrigerator for at least 2 hours or overnight.

The Galette
INGREDIENTS
1 pound ripe white nectarines, cored and sliced (approximately 3 cups sliced)
1/2 pound ripe peaches, cored and sliced (approximately 1.5 cups sliced)
2 tablespoons honey
1 teaspoon lemon juice
1 teaspoon lemon zest
2 tablespoons ground almonds (or almond flour)
1 tablespoon whole wheat flour, plus more for rolling
2 tablespoons evaporated cane sugar
1 tablespoon unsalted butter, melted

STEPS
1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside. Combine the white nectarine and peach slices in a medium bowl. Add honey, lemon juice and lemon zest and stir gently to mix. In another small bowl, combine the ground almonds, 1 tablespoon of whole wheat flour, and 1 tablespoon of the cane sugar, and set aside.
2. Generously flour a clean countertop and rolling pin. Remove dough from the fridge and roll into a 14” circle. Use plenty of flour to make sure the dough doesn’t stick to the rolling pin or the counter. Roll the dough onto the rolling pin and gently move it onto your parchment-lined baking sheet.
3. Sprinkle the almond, flour, sugar mixture onto the dough, leaving a 1 ½ inch border all the way around. Arrange the fruit on top of the almond mixture in whatever pattern you like. There will be a little liquid at the bottom of your fruit bowl; make sure not to pour this onto your dough or it will get soggy. Fold the edges of the dough in and over the fruit, pleating it as you go. Brush melted butter on the edges of the crust and sprinkle the remaining tablespoon of sugar over the crust.
4. Bake for 30 minutes at 400 degrees. After thirty minutes, lower the temperature to 375 degrees and bake for another 30 - 40 minutes until the crust is golden brown and the fruit is bubbling.

The Coconut Whipped Cream
INGREDIENTS
2 cans full fat coconut milk, refrigerated overnight
2 tablespoons honey
2 teaspoons vanilla extract
Pinch of salt

STEPS
1. When the galette is nearly done baking, chill the bowl and whisk attachment of the stand mixer in the freezer. Combine the solidified coconut milk, honey and salt in the bowl and whisk on low until it starts to thicken. Increase the speed to high and whip until the mixture is thick and forms peaks, about five minutes.
2. Serve the galette warm with a dollop of whipped cream.
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