Apple Plum and Nectarine Galette

A sweet gluten free crust with a sharp but sweet warm apple, plum and nectarine filling, covered in crunchy green pieces of finely chopped pistachio nuts.

My mother and grandmother came to visit us last week. Grandma had a medical appointment and decided to stay with us for one night to break the trip up. We loved having the family together to share stories and laughter, because it is these types of gatherings that form the best memories. Byron and I cooked up a storm, which was quite fitting because now the monsoon is here (I have never before in my short life witnessed such heavy rain fall for so long without interruption, take that destructive bush fires!). Roast chicken with thyme and sage, butternut squash and golden potatoes roasted with rosemary and olive oil, and my sweet apple, plum and nectarine galette.

After Grandma and Mum left, a busy weekend ensued with the Australia Day celebrations in full swing and crowds of families flocking to the seaside. It is unfortunate that many have experienced heavy rain this long weekend as most people are camping but I'm grateful for the cool, wet change in the weather that has broken the dry spell. With the rain driving against my windows, my formerly slightly damp washing now completely soaked and dripping outside and my puppy and cat curled up together to share body heat, I have found the time to sit down and share this lovely recipe with you.

Regardless of whether it's a cool summer's day where you are or perhaps a wintry cold evening, this versatile little recipe can be assembled and baked with love to share on any occasion.

Apple Plum and Nectarine Galette

Pastry

This pastry recipe will provide ample pastry to make two large galettes, I actually made two large and one smaller one. As the pastry recipe does not contain sugar, the second galette can be savoury!

3 cups Gluten Free Plain Flour, plus more to roll dough on bench
1 cup sweet white sorghum flour (I use Bob's Red Mill)
1/2 tsp salt
1/3 tsp xanthan gum
225g chilled unsalted butter, chopped
1/2 cup of strained full fat natural or greek yoghurt
1 Tbs apple cider vinegar
2 Tbs chilled ice water
1 egg yolk (to brush the edges)
1 Tbs pistachio nuts, finely chopped to sprinkle

Pastry: In a large bowl, combine the flours, salt and xanthan gum. Add the cold butter cubes and use a pastry blender or flat edge beater in a stand mixer to break up the butter until the pastry resembles coarse bread crumbs. If you don't have a pastry blender or stand mixer, then you can grate the butter into the flours and mix by hand, by rubbing the butter and flours together with your fingertips.
In a separate bowl, add the yoghurt, apple cider vinegar and iced water. Whisk the wet ingredients together, then pour into the flour-butter mixture. Stir together with a metal spoon, knead the dough a couple of times if it does not stick together. Form a ball, then wrap the pastry with plastic and refrigerate for one hour to chill. This pastry will keep for two days in the fridge if you want to make a savoury galette later (who wouldn't want to?)

Fruit Filling

3 large green apples, peeled, cored, roughly chopped
1/2 cup dark brown sugar (more may be added if you prefer a sweeter filling)
1 tsp cinnamon
1/2 tsp nutmeg
3 black plums, stone removed, roughly chopped
5 nectarines, stone removed, roughly chopped

Filling: In a large saucepan over medium heat, cook the apples with the brown sugar, cinnamon and nutmeg. Liquid will come out of the apples, try to reduce this a little then add the plums and nectarines. Taste the stewing fruit, if the flavour is too tart in flavour, add more brown sugar. I opted to add one generous tablespoon of my mother's gorgeous homemade plum jam because it enhances the flavour of the plums with a delicate sweetness that can only come from homemade plum jam (Thanks Mum!).
Once the fruit has softened, allow the filling to cool.

Preheat your oven to 180 degrees Celsius (350 Fahrenheit).

Galette assembly: Sprinkle gluten free plain flour over your work surface, using roughly half of the pastry ball, roll the dough until it is approximately 1/4 inch thick and 15 inches in diameter. Carefully transfer the pastry round to a baking tray lined with greaseproof baking paper.

Spread the delicious apple, plum and nectarine fruit filling in the centre of the pastry leaving a border of two inches. Fold the pastry border over the fruit, creasing the pastry over itself gently to make a round pie shape with an open fruit centre.

Brush the border with the egg yolk and bake for 30 minutes, or until the pastry edge has turned a gorgeous glossy golden brown. Allow to cool for several minutes, during which time you can finely chop your pistachio nuts and sprinkle over the top to give a burst of green to your rich plum coloured galette. Serve warm with family or friends. This galette should yield eight slices and is perfect by itself or with a dollop of double cream and sprig of fresh mint from the herb garden.

If it happens to be raining where you are too, I hope you are snuggled and warm inside with your treasured loved ones. I have my favourite Carole King record crackling in the background as the raindrops continue to fall outside in the whistling wind.

Love Bella xx

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