Baking

Nectarine, strawberry and basil galette

Name: Nectarine, strawberry and basil galette recipe
Prep time: 120 min
Cook time: 60 min
Total time: 180 min
Yield: 8
Ingredients: 4 nectarines, halved; 500g strawberries, larger ones halved; 220g caster sugar; 2 tsp vanilla extract; 50g milk powder; 75g plain flour; Small basil leaves and cream, to serve; 400g plain flour; 55g caster sugar; 250g cold unsalted butter, chopped; 40.00 ml apple cider vinegar; 60ml water; 4 ice cubes; 1 egg, lightly beaten with 1 tbs water; 20.00 ml demerara sugar

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by Phoebe Wood

Feb 11, 2018

Seasonal summery fruits really sing in this delicious sweet treat.

4 nectarines, halved
500g strawberries, larger ones halved
1 cup (220g) caster sugar
2 tsp vanilla extract
1/2 cup (50g) milk powder
1/2 cup (75g) plain flour
Small basil leaves and cream, to serve

Pastry

2 2/3 cups (400g) plain flour
1/4 cup (55g) caster sugar
250g cold unsalted butter, chopped
2 tbs apple cider vinegar
1/4 cup (60ml) chilled water
4 ice cubes
1 egg, lightly beaten with 1 tbs water
1 tbs demerara sugar

Method

1.

For the pastry, combine flour, caster sugar and 1/2 tsp fine sea salt in a bowl. Add butter and toss to coat. Rub butter into flour until it resembles very coarse crumbs. Combine vinegar, 1/4 cup (60ml) chilled water and 4 ice cubes in a jug. Make a well in centre of flour mixture, add vinegar water and combine to form a rough dough. Enclose in plastic wrap and chill for at least 2 hours or up to 2 days.
2.

To make the filling, place nectarine, strawberry, sugar and vanilla in a bowl and toss well to combine.
3.

Roll out pastry on a lightly floured work surface to form a 3mm-thick, 35cm round. Transfer to a baking tray lined with baking paper. Scatter milk powder and flour over pastry, leaving a 12cm border. Spoon fruit mixture over milk powder mixture, then fold over edge to enclose. Brush pastry edge with eggwash and sprinkle with demerara sugar. Chill for 30 minutes.
4.

Preheat oven to 200°C/180°C fan-forced.
5.

Bake tart for 25 minutes, or until pastry starts to colour, then reduce oven to 180°C/160°C fan-forced and bake for a further 35 minutes, or until pastry is dark golden. Rest for 20 minutes, then scatter with basil leaves and serve with cream.