yellow nectarine galette + whole grain olive oil pie crust
This might not be for you if you are not a nut for whole grain.
We are now going from summer to early fall and the good news is that all peaches and nectarines are on sale. Among all the varieties, I personally prefer (1) nectarine to peach because of the edible skin (2) yellow to white since the yellow ones have their unique tartness and real peachy taste.
Speaking of the this innovative pie crust made from a mix of AP flour, buckwheat, and cornmeal, I have to warn anyone who attempts to try this recipe that it is very grainy. But that is not gonna be a problem if you are like me. It is exactly what I want: the earthy grain pairs with the sweet fruit so well and soaks up the juice perfectly, neither soggy nor overly tough. Maybe it is good for pot pie and quiche as well!
whole grain olive oil pie crust
Feel free to use any flour combination you like, especially when you are not into the “cornmealy” texture.
Makes 1 for a regular-sized single-crust pie
1 cup AP flour
3/4 cup buckwheat flour
1/4 cup cornmeal
1/2 tsp salt
2 tsp sugar
2 tbsp EVOO, frozen until solidified
1/4 cup half & half (or cream with higher fat content), chilled
1/4 cup water, chilled, plus more if needed
In a large bowl, mix together AP flour, buckwheat flour, cornmeal, salt, and sugar. Add EVOO and use a fork to work the oil into the flour mixture. Add all and half & half and 1/4 cup water. Knead until the dough just starts to get together. Do not over-mix. If the dough is too dry, add some cold water by tbsp. Turn the mixture to a floured surface. Gather the dough and wrap it tightly in plastic wrap. Chill before using.
yellow nectarine galette
Recipe for one 6-inch petite galette. Double or triple or whatever the recipe if needed.
1/4 recipe of the pie crust above (store-bought prepared pie crust will be fine)
1 small yellow nectarine, thinly sliced (peel if using peach)
1 tsp sugar
1 tsp cornstarch
pinch of nutmeg
1 tbsp orange marmalade or apricot jam for glaze (optional)
Preheat the oven to 400F. Line a baking sheet with foil and light grease it.
Toss the nectarine slices, sugar, cornstarch, and nutmeg together in a bowl. Set aside.
On a floured surface, roll the dough out to a 7 to 8-inch disk. If it crumbles, simply press the pieces together using fingers. Carefully transfer it to the baking sheet.
Arrange the nectarine slices on the dough, leaving at least 1/2 inch from the edge. Fold the edge over towards the center. Heat the marmalade or jam in microwave until melted and brush on the nectarine and the edge.
Bake in the preheated oven until the fruit is tender and the crust is golden, about 25 minutes. Remove from the oven and let stand for a few minutes. Serve warm.