Mini Nectarine Galettes
Serves: 6 mini galettes
 
These mini nectarine galettes are the perfect dessert to serve to your dinner guests. Each person can have his own!
Ingredients
For the dough:
  • ½ (72g) cup whole-wheat flour
  • ¾ (95g) cup all-purpose flour
  • ½ teaspoon (3g) salt
  • 8 tablespoons (1 stick, 113g) butter
  • 2-3 tablespoons ice water + more if needed
For the filling:
  • *4 nectarines, washed with skins on
  • 3-4 tablespoons honey
  • 1½ tablespoons whole wheat flour
  • 1 pinch of salt
  • A few dashes of nutmeg
  • A few dashes of ground cinnamon
  • 1 beaten egg or some o milk (optional)
  • Cane sugar, as needed
  • *If you would like to make nectarine and apricot galettes like shown in the photos, simply use 2 nectarines and 10 apricots.
Instructions
For the rustic tart crust:
  1. Chop up your butter, place it on a plate and stick it in the freezer for 5-10 minutes.
  2. In a medium bowl mix together the flours and salt. Dump in the cold butter and toss with the flour so it’s covered. Cut in the butter using a pastry cutter, two knives or using a snapping motion with your fingers until the mixture is crumbly and is the size of peas. You can also you a stand mixer with the paddle attachment.
  3. Add the ice water, 1 tablespoon at a time, mixing just until the dough comes together as a ball.
  4. Pat the ball into a flat disc, wrap tightly in plastic. Chill in the refrigerator for at least an hour or even overnight.
For the filling:
  1. Slice the nectarines, discard the pit and put the slices in a large bowl. Add the honey, whole wheat flour, salt, nutmeg and cinnamon.
For the assembly:
  1. Preheat the oven to 200°C.
  2. Flour your rolling pin and divide the dough into 6 equal parts. Roll each piece into a circle on a piece of parchment paper or silicon mat. The sides might be irregular; that’s okay, imperfections are beautiful. Slide the parchment papers or silicon mat with the rolled out pieces onto a cookie sheet.
  3. Put some filling in the center of each circle, leaving a 2 finger width edge. Fold the edges towards the middle.
  4. For a golden crush, slightly brush the crust with a beaten egg or some milk. Sprinkle some cane sugar on top of the crust and bake for 30-40 minutes or until the crust is golden. Check every 10 minutes or so.
  5. Remove from the oven and let the mini nectarine galettes sit for 5 minutes. They are delicious served with gelato, ice cream or whipped cream. Buon appetito!
Recipe by Italicana Kitchen at https://italicanakitchen.com/mini-nectarine-galettes/