Nectarine and Raspberry Galette
1 1/2 cups all-proposed flour
3 teaspoons sugar
¾ teaspoon salt
1 Tablespoon lemon zest
6 Tablespoons chilled, unsalted butter and cut into small pieces
6 Tablespoons shortening, chilled and cut into small pieces
3 Tablespoon cold water
3 large nectarines (not overly ripe, but ripe!) cut into ¼-inch wedges
1 pint raspberries
¼ cup sugar
3 Tablespoons almond or hazelnut powder
1 egg yolk
2 teaspoons heavy cream
Preheat oven to 425⁰F.
1. First make the crust. Put flour, sugar, salt and lemon zest in a food processor with a metal blade. Pulse several seconds to blend.
2. Add butter and pulse briefly. Add shortening and continue pulsing until mixture is the size of large peas.
3. Add cold water and continue processing until a dough forms around the blades. Set ball of dough aside.
4. To prepare the fruit, put the nectarines in a bowl and toss with 2 Tablespoons sugar. In a separate bowl, toss raspberries with 1 Tablespoon sugar.
5. Roll out dough on a lightly floured surface to make a 12-inch circle. Transfer to a baking sheet.
6. Sprinkle dough with nut powder. (This helps to absorb any juice the fruit releases during cooking.)
7. Fill the center with nectarine slices leaving a 1 ½ inch rim of dough. Scatter raspberries on top.
8. Fold over the edge of the dough overlapping slightly with the fruit.
9. Whisk the egg yolk and cream; then wash the rim with the mixture. Sprinkle the rim with remaining sugar.
10. Bake for approximately 30 minutes. Half way through the process, turn your pan to make sure the crust browns evenly.
11. Cool for 10 minutes, then loosen the bottom slightly and slide onto a serving platter.
12. Serve warm with crème fraîche, whipped cream or vanilla ice cream.
Wine suggestion: Vin santo, Amontillado sherry, or any sweet wine.