Velvet Nectarine Galette with Hazelnut Frangipane

Allergens

Tree nuts (almonds and hazelnuts)

Ingredients

• 1 cup almond flour 1/2 cup hazelnut meal 1/4 teaspoon salt 6 tablespoons cold unsalted butter, cubed 1 large egg yolk 1 tablespoon ice
• cold water 3 ripe nectarines, pitted and thinly sliced 2 tablespoons granulated sugar 1 teaspoon lemon zest 1/2 cup hazelnut frangipane (recipe below)

Instructions

1. Combine almond flour, hazelnut meal, and salt in a food processor. Pulse to combine. Add butter cubes and pulse until the mixture resembles coarse crumbs.
2. In a small bowl, whisk egg yolk and ice cold water together. Add to the food processor and pulse until the dough just comes together.
3. Press dough into a disk, wrap in plastic, and refrigerate for at least an hour.
4. Preheat oven to 375°F (190°C). On a floured surface, roll out the chilled dough into a 12 inch circle. Transfer to a parchment lined baking sheet.
5. Arrange nectarine slices in a concentric circle on the dough, leaving a 2 inch border. Sprinkle with sugar and lemon zest. Spoon frangipane over the fruit and fold the border over the filling.
6. Bake for 40 45 minutes, or until golden brown and fragrant. Let cool slightly before serving. Hazelnut Frangipane: 1 cup hazelnuts, toasted and skinned 1/2 cup granulated sugar 1/4 teaspoon salt 1/2 cup unsalted butter, softened 1 large egg 1 teaspoon vanilla extract

Chef’s Insight

The contrast between the delicate nectarine slices and the rich frangipane is what makes this dish truly special.

Notes

This recipe requires advanced pastry skills and a food processor.