Cook the Book: Nectarine and Walnut Galettes

Name: Cook the Book: Nectarine and Walnut Galettes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp amaretto, Cognac, or water; 59 milliliters apricot preserves; 21 grams tablespoons firmly packed light brown sugar; 85 grams (6 tablespoons, 3/4 stick) plus 2 teaspoons unsalted butter, chilled, divided; 1 extra large egg yolk, at room temperature; 92 grams 3/4 cup plus 2 teaspoons all-purpose flour; 2 teaspoons (1/4 ounce) granulated sugar; 1 Tbsp heavy whipping cream; 1 Tbsp ice water; 1 teaspoon freshly squeezed lemon juice; 1 larges Finely grated zest of lemon; 340 grams fresh nectarines (2 to 3 medium), halved and pitted; 0 teaspoons kosher or fine-grained sea salt; 2 Tbsps ounce unsalted butter, softened; 1 teaspoons pure vanilla extract; 85 grams 2/3 cup walnuts, divided

You can never have too many side dish recipes, so give Cook the Book: Nectarine and Walnut Galettes a try. This recipe serves 8. Watching your figure? This vegetarian recipe has 267 calories, 4g of protein, and 20g of fat per serving. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of heavy whipping cream, vanillan extract, nectarines, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Walnut Pastry Dough

Ingredients you will need

Pastry Dough

Walnuts

Pulse together 3/4 cup of flour, 1/3 cup of walnuts, 1 teaspoon of granulated sugar, and salt in the work bowl of a food processor fitted with the steel blade until the walnuts are very finely ground, about 1 minute.

Ingredients you will need

Granulated Sugar

Walnuts

All Purpose Flour

Salt

Equipment you will use

Food Processor

Bowl

Cut 3 ounces of chilled butter into small pieces and add to the flour mixture. Pulse until the butter is cut into very tiny pieces, about 30 seconds. The texture should be sandy with very tiny lumps throughout.

Ingredients you will need

Butter

All Purpose Flour

In a small bowl, combine 1 tablespoon of water, lemon juice, and lemon zest. With the food processor running, pour this mixture through the feed tube. Process until the dough wraps itself around the blade, about 30 seconds to 1 minute. If the dough seems dry, add the remaining 1 tablespoon of water and process until the dough comes together.

Ingredients you will need

Lemon Juice

Lemon Zest

Dough

Water

Wrap

Equipment you will use

Food Processor

Bowl

Shape the dough into a flat disk and wrap tightly in a double layer of plastic wrap. Chill in the refrigerator until form before using, about 2 hours. If the dough is too cold and firm, it will splinter and break when rolled out.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Let it stand at room temperature for 10 to 15 minutes to become more pliable.

Nectarine Filling

Ingredients you will need

Nectarine

Cut the nectarines into 1/2-inch-thick slices and cut each slice in half across the width. You should have approximately 3 cups of sliced fruit.

Ingredients you will need

Nectarine

Fruit

Place the sliced nectarines together in a large mixing bowl.

Ingredients you will need

Nectarine

Equipment you will use

Mixing Bowl

Add the brown sugar and toss together to distribute evenly. Taste the fruit to see if it needs any more brown sugar.

Ingredients you will need

Brown Sugar

Fruit

Walnut Filling

Ingredients you will need

Walnuts

Pulse the remaining 1/3 cup of walnuts and 1 tablespoon of granulated sugar together in the work bowl of a food processor fitted with a steel blade until the walnuts are very finely ground, about 1 minute.

Ingredients you will need

Granulated Sugar

Walnuts

Equipment you will use

Food Processor

Bowl

Add the egg yolk and vanilla and pulse to blend.

Ingredients you will need

Egg Yolk

Vanilla

Cut the softened butter into small pieces and add it to the walnut mixture. Pulse several times until the butter is cut into tiny pieces.

Ingredients you will need

Butter

Walnuts

Add the remaining 2 teaspoons of flour and pulse until the mixture is smooth, about 15 seconds.

Ingredients you will need

All Purpose Flour

Assembly

Position a rack in the center of the oven and preheat the oven to 375°F. Line a baking sheet with parchment paper or a nonstick liner.

Equipment you will use

Baking Paper

Baking Sheet

Oven

On a smooth, flat surface, roll out the pastry dough between sheets of lightly floured waxed or parchment paper to a large disk about 14 inches in diameter. Carefully peel the paper off the top of the dough and brush off any excess flour.

Ingredients you will need

Pastry Dough

Dough

All Purpose Flour

Roll

Equipment you will use

Baking Paper

Dip a 4-inch round plain biscuit cutter into flour or use a small knife to cut out 4-inch rounds of dough. Use an offset spatula to lift the dough rounds and transfer them to the lined baking sheet, leaving at least 1 inch of space between them.

Ingredients you will need

Biscuits

Dough

All Purpose Flour

Dip

Equipment you will use

Offset Spatula

Baking Sheet

Knife

Divide the walnut filling evenly among the dough rounds. Use a spoon or offset spatula to spread the filling over the center of the pastry dough, leaving a 1-inch border all around. Mound the sliced nectarines over the walnut filling in the center of each dough circle.

Ingredients you will need

Pastry Dough

Nectarine

Spread

Walnuts

Dough

Equipment you will use

Offset Spatula

Cut the remaining 2 teaspoons of chilled butter into small pieces and distribute them evenly over the sliced nectarines.

Ingredients you will need

Nectarine

Butter

Fold the border of each dough round up so that it partially encloses the nectarines and walnut filling. It will naturally form pleats as it is folded.

Ingredients you will need

Nectarine

Walnuts

Dough

Brush the borders of each dough round with some of the cream, being careful that it doesn't run down the sides and under the galettes. If it does, wipe it up because it can cause the bottoms of the galettes to burn. Gently lift back the folds of the dough and brush those areas with more cream, then replace the folds. Evenly sprinkle the remaining 1 teaspoon of granulated sugar over the dough borders.

Ingredients you will need

Granulated Sugar

Rundown

Cream

Dough

Bake the galettes for 35 to 40 minutes, until the crusts are light golden.

Equipment you will use

Oven

Remove the baking sheet from the oven and transfer to a rack to cool.

Equipment you will use

Baking Sheet

Oven

Apricot Glaze

Ingredients you will need

Apricot

Glaze

Combine the apricot preserves and amaretto, Cognac, or water in a small saucepan. Bring to a boil over medium heat.

Ingredients you will need

Apricot Preserves

Amaretto Liqueur

Cognac

Water

Equipment you will use

Sauce Pan

Remove the saucepan from the heat and strain the glaze into a small bowl, pushing through as much of the pulp as possible.

Ingredients you will need

Glaze

Equipment you will use

Sauce Pan

Bowl

Use a goose-feather pastry brush to lightly brush the top of each galette with the glaze.

Ingredients you will need

Glaze

Whole Goose

Equipment you will use

Pastry Brush

Note on storing the galettes: Although the galettes are best eaten the day that they are made, they can last for up to two days. Store them tightly covered with aluminum foil at room temperature.

Equipment you will use

Aluminum Foil