Nectarine-blackberry galette

It’s been two days since I’ve given myself permission to get out there and make some money for myself. On the second day I was late. That wasn’t very good at all but like every commuter I glance at and then proceed to ignore, I’m trying to understand this commuting thing. I’m not sure if my feet like me very much since I stand for five hours straight but I’m doing this anyway.

This being the food cart business called “I love my GFF”, where I do a little of everything they tell me to do. On Thursday it was mixing a lot of chicken and doing dishes. On Tuesday it was chopping carrots (thankfully, already grated carrots), doing dishes and something else I can’t remember. I knew it was going to be hard work and I had a good idea of this and that, which is why I did it anyway. Photography and then this. You might think I was trying to copy Jane and Gayle. I might be. It’s because I know trying new things for the first time leads to better things. I might not be able to measure all the good stuff monetarily but who cares about that stuff anyway? Do what you love and it will take you places. Little by little.

I got out of the car an hour ago after hiking for a bit today and I told Matt that I wasn’t sure why I was doing this. It didn’t seem creative enough (and we KNOW that’s what I’m all about) for me. I still don’t quite know but I told him it keeps me out of his hair for a while and that seems like a good gift to him.

Tomorrow I’ll be working 10 hours and four of which will be at the exact same farmer’s market in Capitol Hill that I’ve been shopping at since the start of summer. I’d like to think it’s some sort of great coincidence. I love that market and if I get the time to look around, I’ll get a $1 vendor discount! I’ve always wanted to work at a market! This is not quite it but it’s perfect. I’m a vegetable nerd all of a sudden. This side of me is very new and very strange at the same time. Like a superpower.

While I figure this whole work thing-blog work thing out, I’ve decided I need to pace myself with my food writing. It’s difficult as it is to commute to Seattle and then come home and scramble to cook something, with photographic proof. I can totally do that but who am I fooling? I’ll just want a beer. I’m going to write my best but at the most it will be once a week. I feel a lot more productive that way and it lets me actually think recipes through. Yesterday, that’s exactly what I did. I had 2 nectarines I bought last week and a street full of blackberry bushes with fruit bursting out like crazy. I was that girl with a bowl stretching for the berries on the higher branches that nobody of average height can reach. Those were the ripest. I also didn’t have the excuse of running out of blackberries because I ate them all. I can always get more. At least for a few more weeks.  Then I made a galette.

Because after the day has ended and you’re done with the adult world for the time being, there’s really nothing quite like cooking for yourself (+1).

Ingredients

For the dough

• 175 gms (1 1/2 cups) all-purpose flour
• 100 gms butter, chilled and cut into small pieces
• 1 tbsp raw powdered sugar
• 1/2 tsp salt
• 50 ml (1/4 cup) ice water

For the filling

• 275 gms of fruit (I used 2 nectarines and blackberries)
• 1 tbsp raw granulated sugar
• 2 tbsp butter, chilled and cut into pieces
• 1 egg, for egg wash

For the whipped cream

• 1/2 cup heavy whipping cream
• 1 tsp honey
• 1/2 tsp vanilla extract
• Few sprigs of fresh lemon thyme

To start the dough, you need to make sure the butter is chilled and hard. If you’ve cut it up after the chill part, then chill it again. I hate being the boring one here but these things matter in the grand scheme of kitchenry. Also wipe your counters. No, don’t. Well, only if you must.

In a large mixing bowl, combine the flour, sugar and salt to a point where you won’t be able to tell them apart. That usually happens  in no time at all. Bring out the pieces of chilled butter and mix them into the flour until it turns into a coarse, crumbly meal. You’ll need to use your magican swaying arms to break down the butter (like you just don’t care). If there are still some pieces of butter that are not quite the right size, it’s okay! You are a great baker and you’re on your way to a gorgeous galette. Mix in the ice water, a tablespoon at a time and using just the tips of your fingers, mix the flour so it all comes together. Don’t mix the dough too much. It should come together as a not too dry-not too moist chunk of dough in about 3-3/1 tbsp of water. If it’s too wet, add more flour and it it’s too dry, add a little more water. Once it looks like a dough and says “Hi, I’m dough!”, split it into 2 halves, form them into discs and chill in plastic wrap for about an hour (or more if you need to rest the feets).

While the dough is chilling, heat the oven to 355 degrees F and place the baking rack in the middle of the over. Slice the nectarines in the middle and around the seed in the middle. If it’s ripe the fruit will split in two very easily  giving you easy access to the seed. Remove the seed. Slice the nectarine. I state the obvious but trust me, it’s necessary. For my well-being. Leave the blackberries as they are. Unless they need to be rinsed. Cold water, minimal touching. Them blackberries are moody.

An hour later, pull one of the discs of dough and put them on the counter. Dab both sides of the disc with flour and roll it to about 1/2 inch in thickness. You can roll the dough between pieces of parchment paper. Sprinkle the granulated sugar leaving about 2 1/2 inches around the edges. Add the pieces of butter here too and then place the nectarine slices in a circle. Fold up the edges, making it like a container. Add the blackberries at this time. Brush the outside of the dough with egg wash. Put it in the freezer until the dough hardens one last time (for 3 minutes tops) before you put it in the oven. Bake for 35-40 minutes or until the crush turns golden brown.

While the galette is baking, using a hand blender, beat some heavy whipping cream, sugar and vanilla extract until it stiffens. Put it in the refrigerator. When the beep of the time tells you it’s galette time, pull it out of the oven and let it cool for 10 minutes. Serve it up with a dollop of cream, topped with thyme sprigs.

It’s legit. Your summer just had many summer babies. You’re welcome.