This is a no-fuss rustic nectarine tart to match the casual mood of the remaining summer days. It's not summer in my opinion without one of these. Yes, there's dough-making involved, but it's a simple, free-form dough that's fitting for summer. And it's the kind of soft and slightly flaky dough I feel works really well in a rustic tart. Nectarines are fabulous here at the moment, and although they were great on this Bircher muesli, I wanted to make sure they were the star of the show before summer got away. But if peaches or plums are better where you are, they would work well here too.
Nectarine Galette with Sour Cream Pastry
Notes: Other flours or an all-purpose gluten-free flour blend may be substituted in the pastry. However, regular whole wheat flour will be too heavy and should not be used.
The almond flour layer is important because it absorbs juice from the nectarines and prevents the dough from becoming soggy.
Sour Cream Pastry
1 cup whole wheat pastry flour
1/2 cup light spelt flour
Heaping 1/4 tsp. salt
4 Tbsp. cold butter (56 gr), cut into chunks (or cold coconut oil)
1/4 cup sour cream (or full-fat yogurt)
1 Tbsp. almond oil (or other mild oil)
1 Tbsp. maple syrup
1/4 cup ice water
Almond Flour Layer
2 Tbsp. almond flour/meal
2 tsp. arrowroot (or cornstarch)
1 Tbsp. muscovado sugar (or brown sugar)
Notes: If your nectarines are not very sweet you may need to add more sugar
3 medium, ripe but firm nectarines, sliced (6-8 slices per nectarine)
2 Tbsp. muscovado sugar (or brown sugar)
3 tsp. arrowroot (or all-purpose flour)
Splash almond extract
Zest from 1/2 lemon
Squeeze of lemon juice
Apricot or peach jam (optional)
Sour cream or yogurt, sweetened with maple syrup and almond extract (optional)
Dough: Add flours and salt to a food processor and pulse once to combine. Add butter and pulse several times until the mixture is sandy. Add sour cream, oil, and maple syrup and blend until just combined. Then blend in 1 tablespoon of water at a time until mixture starts to come together. You may not have to use all the water. I had to, but altitude, humidity level, etc. will affect this. The dough won't form a ball but if you press dough together between your fingers it should be moist enough to stick together. When this happens, pour contents out onto a large piece of plastic wrap, knead just to form a ball, then wrap in plastic and chill for 30 minutes.
In the meantime, preheat oven to 375 F (190 C). Prepare almond flour mixture by mixing all ingredients in a small bowl. Prepare nectarine filling in a medium bowl by gently tossing sliced nectarines with remaining ingredients. Set aside.
Assemble: Once dough has chilled, unwrap the plastic and place dough on a piece of parchment paper (or baking mat). Place the plastic over the dough and roll it out in a rough circle, approximately 10-10 1/2 inches in diameter (or ~ 1/8 inch thick). Transfer parchment paper with dough onto a baking sheet. Spread the almond flour evenly over center of the dough, leaving a 2 inch border. Then place nectarines on top of the almond flour, in whichever organized or non-organized fashion you desire, overlapping slightly. Fold edges of the dough up and over the filling, overlapping dough as you go.
Bake in the middle of the oven for 25-30 minutes, or until the crust is lightly browned. Remove and brush crush with jam (optional). Let tart rest for 5 minutes before cutting. Serve with sour cream or yogurt, if desired.