blackberry & nectarine galette

Ok friends. Let's talk about The Great British Baking Show. Have you seen it? Do you know what I'm talking about? My sister introduced me to the show a few weekends ago, and now I'm hooked. Like, hooked to the point that I watched all three seasons in their entirety in about 2 weeks. I consider the show educational (because it teaches you science and complicated baking techniques) so I can justify the amount of hours spent watching TV...it was basically school!

All that educational programing (HA) has me so inspired to start baking on a regular basis again, and it's given me some confidence to start trying things I wouldn't have tried before. The bakers on the show try their hand at pastries and treats that I've never even heard of, and they offer explanations on the "why" behind baking. 

Their explanation on why homemade crust works inspired me to make my own pie crust in this galette! This is my third attempt at homemade crust, and believe me when I say the first two were not pretty. This time the crust turned out perfectly, and it really is so delicious. 

This galette was originally supposed to be cherry a la How Sweet Eats, but I could find cherries or a cherry pitter, so I used what was freshest: blackberries and nectarines! I think what makes this galette work is the tart fruit with the sweet and buttery pastry. If you can't find blackberries or nectarines you can successfully sub in a tart fruit of any kind. 

Blackberry + Nectarine Galette

pastry recipe from How Sweet Eats

filling recipe adapted from The New York Times

For the pastry (makes two)

4 cups all-purpose four

1 tablespoon sugar

3 teaspoons salt

1 large egg, lightly beaten

1 teaspoon white vinegar

1/2 cup ice cold water

1 1/2 cups (24 tablespoons) unsalted butter, cut into chunks

sugar for sprinkling over crust

1 egg + a little water for brushing over the crust

Sift together flour, sugar, and salt in a large bowl and whisk together.

In a small bowl whisk together egg, vinegar, and water.

Add butter chunks into the flour mixture and combine together by hand until the mixture resembles a sandy texture. 

Pour egg mixture into the flour mixture and combine with a wooden spoon until the mixture comes together. 

Turn dough out onto your counter top and knead until the dough is smooth and pliable. Roll into a large ball.

Cut dough ball in half. Cover both dough balls in plastic wrap freeze one for later use, and refrigerate the other for no more than 30 minutes. 

Preheat oven to 400 degrees.

For the Filling

2 pounds nectarines, pitted and sliced 

6 ounces fresh blackberries

1/4 cup sugar

3 tablespoons cornstarch 

1 teaspoon cinnamon 

1/2 teaspoon vanilla

Toss all ingredients together in a large bowl and let rest while crust rests in the fridge. 

To Assemble the Tart

Roll dough into a loose circle shape on a floured surface to about 1/4 inch thick. 

Place dough on a parchment lined baking sheet.

Scoop fruit mixture into the center of the dough, leaving about a 2 inch border around the edges. 

Fold and pleat crust over the filling. Brush beaten egg and water over the exposed crust, and top the entire galette with a generous sprinkle of sugar. 

Bake galette for 40 - 45 minutes, or until crust is golden brown. 

Serve to friends with ice-cream, or eat in bed while watching reruns of The Great British Baking Show.