Recipe courtesy of Tiffani Thiessen
Cardamom Nectarine Galette with Coconut Whipped Cream
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 825
- Total Fat
- 55
- Saturated Fat
- 30
- Carbohydrates
- 78
- Dietary Fiber
- 4
- Sugar
- 39
- Protein
- 9
- Cholesterol
- 43
- Sodium
- 101
- Total: 2 hr 30 min (includes chilling time)
- Active: 1 hr 10 min
Ingredients
Pastry:
1 cup nonhydrogenated vegetable shortening
1/4 cup melted coconut oil
1 cup granulated sugar
1/8 teaspoon salt
1 large egg
1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour, plus extra bench flour
Filling:
2 tablespoons plus 1 teaspoon tapioca flour
2 tablespoons granulated sugar
1/2 teaspoon ground cardamom
1/8 teaspoon kosher salt
1 1/2 pounds ripe nectarines, sliced 1/3-inch thick
1 tablespoon fresh lemon juice
1 tablespoon peach brandy
1/2 teaspoon vanilla bean paste
Assembly:
1 egg, lightly beaten
1 tablespoon milk
2 tablespoons turbinado sugar
Coconut Whipped Cream:
1 can coconut cream, chilled
1 tablespoon powdered sugar
1/2 teaspoon almond extract
1/4 cup sliced almonds, toasted, for garnish
Directions
- For the pastry: In a stand mixer fitted with the paddle attachment, beat together the shortening, coconut oil, sugar and salt on medium speed until fluffy, about 5 minutes. Add the egg and vanilla extract and mix until combined. Add the flour and mix on low until the dough comes together in a ball, about 2 minutes. Divide the dough into two even pieces, form into discs and wrap in plastic. Refrigerate for at least 30 minutes.
- For the filling: In a large bowl, whisk together the tapioca flour, sugar, cardamom and salt. Add the nectarines, lemon juice, brandy and vanilla paste. Toss gently to combine.
- To assemble: Position a rack in the center of the oven; preheat the oven to 400 degrees F. Remove one disk of dough from the refrigerator and leave to soften until pliable, 10 to 15 minutes; reserve the other disk for another use.
- Roll the softened dough between two sheets of lightly floured parchment paper into a 14-inch round. While still between the parchment, transfer the dough to a large, rimmed baking sheet. Gently peel away the top sheet of parchment.
- Spoon the filling into the center of the pastry and spread it toward the edges, leaving a 2- to 2 1/2-inch margin all the way around. Gently lift the edges of the parchment to help fold the dough up and over the edges of the filling--allow the dough to fold over itself, creating a blanket effect, with crimps and ruffles. Peel away the parchment to leave a border of pastry around the exposed center of the filling.
- Whisk together the egg and milk, and brush the mixture over the crust. Sprinkle with the turbinado sugar.
- Bake the galette, rotating the baking sheet halfway through, until the crust is golden brown, 40 to 50 minutes. Let cool.
- For the coconut whipped cream: Open the can of coconut cream and spoon out the thick, hardened cream into a medium bowl; reserve the watery liquid for another purpose. Add the powdered sugar and almond extract to the coconut cream and beat, using an electric mixer on medium-high speed, until fluffy like whipped cream, 2 to 3 minutes.
- To serve, spoon a dollop of the whipped cream onto a slice of the galette and garnish with a pinch or two of the toasted sliced almonds.