Perhaps a jewel-box trove of lucent plums of all shades apricots that seem to hold all of August’s sunshine peaches with their rouge on golden-flushed nectarines with their untroubled skins. It can be a mix of whatever is looking its best, as long as they are consistently sized. Now that the crust is chilling and the custard is ready to go, consider the stone fruit. Since I see no point in pulling out a bowl and whisk, nor do I see the need to stop and do dishes, I whirl the custard together in the food processor as well, making sure to scatter the flour across the wet ingredients to prevent any lumps. As the summer nights grow longer and cooler, I might add some cinnamon into the mix. The filling is a simple custard of whole eggs, sour cream for a subtle tang that lights up stone fruits, light brown sugar, salt, and spices-the tiniest hum of ginger, and a more generous spoonful of cardamom for its dusky, citrusy fragrance. Remove from the grill and let cool 5 minutes before slicing.Consider this an invitation to eat a slice for breakfast. Transfer to preheated pizza stone and close the grill cover.īake for 35 to 45 minutes or until fruit is soft and the crust is a beautiful golden brown. Sprinkle the whole thing, including the crust, with sugar. Fold up the edges and brush the crust with the egg wash. Scatter the blueberries over the nectarines, plugging any gaps between slices. Cover bowl with kitchen towel set in warm place until doubled in size (about 1 hour). Stir in yeast mixture until soft dough forms. Overlap and arrange the nectarine slices. To make Crust: Stir sugar and yeast into 1/2 cup warm (110F) water. Spread out cookie crumbs in an even layer leaving a 2-inch border without crumbs. Unroll or roll out pie dough on a lightly floured surface. Set up grill for indirect cooking at medium heat (350☏ to 400☏) with no direct heat under the pizza stone for 15 to 20 minutes. 1 to 2 tablespoons sugar – I was going to use Sugar-in-the-Raw, but there wasn’t any when I reached for it.Transfer to a 9-inch cast-iron skillet, gently pressing it into the. Egg wash (1 egg + 1 tablespoon water, lightly beaten) Roll out the puff pastry on a lightly floured surface to a 1/4-inch-thick square.1 cup crushed cookies – I used ‘Nilla Wafers.Store-bought or homemade pie dough for one 9-inch pie.Otherwise you could end up with a buttery, gloppy mess on your hands. If you do, be sure and chill it for at least an hour before baking. Note if using homemade pie-dough: I do not know how this will act if you use a butter crust. The best part is that there really is no real recipe for it… my favorite kind of recipe! :-) The crushed cookies in the bottom are to soak up the juices from the fruits and to keep the crust from getting soggy – but cake crumbs or bread crumbs would work too. This recipe will work with all the great stone fruits that are quickly coming into season. I was in a hurry when I made this, but the results were so good that I needed to share. (This one is especially easy since I cheated and used a pre-made pie dough… I put this together and had it on the grill in 15 minutes!) I love galettes because I really appreciate the simplicity and the rustic charm I believe they are far more appealing and tastier to look at than a perfectly formed tart. In a small bowl, whisk the egg white slightly. Press the crust into a 9 pie plate, up and around the edges. Add the melted coconut oil and egg and mix until the mixture completely comes together. A galette, whether it is sweet or savory, is simply a free-form type of tart. In a mixing bowl, combine the almond flour and sea salt.
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