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Nectarine & Raspberry Galette

Recipe submitted by Marts

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This luscious dessert was created for a dinner party after I dropped a freshly baked and cooled cheesecake on the floor on the way to the fridge. DISASTER! I had nectarines, frozen raspberries and the other essential ingredients on hand and set about finding inspiration in my cookbooks. It was essentially inspired by Maggie Beer's Fig Galette, with my own twists. It combines the creamy sweetness of white nectarines with the tartness of raspberries and a slight tang in the orange-infused caramel. Serve warm or at room temperature with vanilla-bean ice-cream.

Serves 6 to 8

Ingredients

For the fruit topping:
5 ripe white nectarines
1//2 cup fresh or frozen raspberries
Lightly toasted slivered or flaked almonds, for serving (optional)
For the caramel:
1/4 cup sugar
1/4 cup water
1 tsp finely grated orange rind
For the pastry:
(Rough Puff Pastry adapted from Maggie's Table)
225 grams unbleached plain flour
225 grams lightly or unsalted butter, chilled and cut into cubes
110 ml ice cold water

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Method

Bring a pot of water to the boil and add the nectarines. Blanch for 30 seconds and refresh immediately under cold water (you want them to stop cooking). Make a small slit at the stem end of each one and remove the peel. Score them into quarters to the stone and remove the flesh from the stone (they might mush a little, but that's okay). Discard the stones and place the nectarines in the fridge until ready to use.
For the pastry:
Place the flour and butter in a food processor, and pulse until it resembles fine breadcrumbs. Turn onto a floured board or into a large bowl and add the water, a little at a time, until you have a firm dough.
Roll into a ball and press down into a disc, then wrap in cling film and refrigerate for 1/2 an hour. Take out of the fridge and roll into an oblong shape. Fold both ends into the centre, then fold in half and wrap up again then refrigerate for 15 minutes. Repeat this three times.
While the pastry is chilling the first time, make a caramel by mixing together the sugar, water and orange rind in a small pan. Bring to the boil, then simmer rapidly until it thickens a little - about 15 minutes. Turn off heat and allow to cool.
After the final chill, roll the pastry into a circle about 35 cm in diameter, place flat on a round pizza tray (or other large, flat tray) and cover with the quartered nectarine flesh, leaving about 5 cm clear all around the edge. Place raspberries over the nectarines, taking care to arrange them with the round side facing up. Pour the cooled caramel over and finally fold the pastry border over the nectarines.
Bake in a 200oC oven for approximately 30 minutes, until the pastry is golden brown.

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Notes & Tips

You could substitute some of the water for orange juice in the caramel (not tried, but I'd say it'd work). If you don't eat nuts, just omit them from the top. Preparation time is mostly about letting the pastry chill a few times between rolling. I'll have to make it again so I can take a photo! I almost did, but forgot to do so before it was eaten.