Friday, August 04, 2006

Mango Nectarine Galette

Ontario fruit is rolling into New Brunswick now, in their recognizable cardboard baskets. I never buy an entire basket as it’s too much for two people to get through. As it was, I found three expiring nectarines in a paper bag at the back of my fridge, forgotten. They were no longer appealing enough to eat straight, so they went into this lovely summer galette. I served it plain, at room temperature, but cream goes very well with galette. It’s also great eaten cold, by hand for breakfast the next day. Tony enjoyed it so much that he kept on eating it after he discovered there was a half cup of butter in the pastry.

1 C all-purpose flour
¼ C cornmeal
½ tsp sugar
¼ tsp salt
½ C butter
2 Tbsp ice water

1 ½ to 2 C of fresh fruit
1 ½ Tbsp sugar (or as required depending on the fruit)
1 ½ tsp butter

1. Sift flour, cornmeal, sugar and salt together.
2. Cut the butter into it until it forms a crumbly texture.
3. Sprinkle the water, and toss with a fork until it creates a dough.
4. Roll out on a lightly floured surface to about 13 inches.
5. Heap the fruit in the middle. Sprinkle with the sugar and dot with the butter.
6. Fold the sides of the pastry over the fruit.
7. Brush the pastry with milk and sprinkle with sugar.
8. Cook in the lower third of the oven at 400F for 25 minutes.

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