DigiBites: Summer Galettes – With The Fruit Of Your Choice!

We appear to be in full Summer Mode here in the 24/680, with folks piling into their travel wagons or aboard their air carrier of choice for sojourns to all sorts of places relatively close to home or perhaps even abroad.

It’s pretty easy to spot the Summer Venturers among our readership, they tend to get all distracted by travel planning and thoughts of far-off shores and such around this time of year, and we know we don’t have their full attention.

It’s fine. We wish you Bon Voyage and the joy of new experiences that come with a summer vacation. Among the (quick) communications we’ve been getting lately was this offering from Orinda’s Chef Charlie Vollmar, who submitted this tasty offering, along with the note: “Readers can use any summer fruits of choice…”

Sounds good to us!

White Nectarine and Blueberry Galettes

2 cups all-purpose unbleached flour

8 ounces cold, unsalted butter

1/4 cup sugar

1/4 teaspoon sea salt

1/4 cup cold water

4 firm, but ripe, white nectarines

1 cup blueberries

2 tablespoons lemon juice

1/4 cup plus 2 tablespoons sugar

1 egg, lightly beaten

Coarse baking sugar

 For the dough:

•  By Hand: Cut the butter into 1/4” cubes. Combine the flour, sugar and salt together. Using your fingers, quickly cut the butter cubes into the flour until the mixture is crumbly and the butter pieces are pea-sized. Sprinkle the water evenly over the mixture and mix until dough just pulls together.

•  Food Processor: to a food processor fitted with a metal blade, add the flour, sugar and salt together; pulse to combine. Drop the butter cubes into the bowl and pulse 8 to 10 times until the mixture is crumbly and the pieces are pea-sized. Sprinkle the water evenly over the mixture and mix until dough pulls together.

•  Cut the dough in half. Form a flattened ball with each half; wrap in plastic, and store in the refrigerator for 30 minutes while the fruit is prepared.

 For the filling:

•     Remove the pit from the nectarines and cut into 1/8-thick-slices. Toss nectarines with lemon juice, 2 tablespoons sugar.

•     On a lightly floured board, roll out one of the dough balls from the center to 1/4” from edge.  Lift and turn 1/4 until desired size and thickness is reached. Place the prepared dough circle on a parchment lined baking sheet. Arrange nectarine slices in a circular mound leaving a 1-inch border of dough. Top with a small handful of blueberries. Fold dough border up around filling, pleating dough to fit snugly around the fruit.  Using cupped hands, gently press dough to filling. Prepare the second galette. Refrigerate the galettes for 15 minutes while the oven is preheated to 350°F.

•  Remove from the refrigerator; brush the galettes lightly with the egg wash and sprinkle with the coarse sugar. Place galettes on the center rack and bake until golden brown, and the filling is bubbly, about 30 – 35 minutes.

Makes 2 – 8-inch galettes

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