Nectarine and Basil Galette
- Womenscorner Desk
- September 26, 2020
Ingredients :
- 1 tbsp milled flaxseeds
- 150g ground almonds
- ¼ tsp bicarbonate of soda
- 1 tbsp olive oil or melted coconut oil
- 1 tbsp maple syrup
- 4 ripe nectarines, stoned and sliced
- 3 tbsp light brown soft sugar
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- 10g basil, finely sliced, plus extra leaves to garnish
Method : Preheat the oven to gas 6, 200°C, fan 180°C. Mix the flaxseeds with 3 tbsp water and put aside for a minimum of 10 mins. Mix the bottom almonds, bicarbonate of soda and a pinch of salt during a bowl. Add the flaxseed mix, oil, syrup and 1 tbsp cold water, then work into a rough pastry using your hands or a spatula. Wrap tightly in clingfilm and chill for 15 mins.
Meanwhile, put the sliced nectarines during a bowl, along side the sugar and finely sliced basil. Toss to mix , then put aside to melt for 10 mins.
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Remove the pastry from the fridge and transfer to an outsized sheet of nonstick baking paper on a piece surface. Put another sheet of baking paper on top of the pastry to stop sticking and use a kitchen utensil to softly roll it out into a rough circle that’s about 1cm thick. Carefully peel off the highest layer of paper before heaping the nectarines within the centre, leaving a 3-4cm border of pastry round the edge. Reserve any nectarine juices that are left within the bowl.
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Using a spatula , carefully fold the pastry inwards over the sides of the fruit centre. Don’t worry if it cracks or bits fall off, simply use the spatula to smooth or reattach. Lift the baking paper to transfer the galette to a baking sheet and bake within the oven for 25-30 mins, until crisp and golden. Remove from the oven and spoon over the reserved nectarine juices. Cool on the tray for a minimum of 10 mins before transferring to a serving board and cutting into slices to serve.
