Nectarine & Brie Galette with Fresh Basil

• Vegetarian

• Produce

  • 1 Basil, fresh
  • 4 cups Nectarines

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 1/2 cups Flour
  • 2 tbsp Granulated sugar
  • 1/4 tsp Salt
  • 2 tsp Sugar

• Drinks

  • 5 tbsp Ice water

• Dairy

  • 8 tbsp 1 stick butter
  • 200 g Brie, thin

Found on portandfin.com

Description

Ingredients

• Crust:
• 1⅓ cups + 3 Tbsp flour
• ¼ tsp salt
• 2 tsp sugar
• 1 stick butter (8 Tbsp), cut into pieces
• 5-7 Tbsp ice water
• .
• Filling:
• 4 cups sliced nectarines (about 4 large)
• 2 Tbsp granulated sugar
• 200 g brie, sliced thin
• .
• 1 egg, lightly beaten
• Fresh basil, chopped

Directions

• In a food processor, combine flour, salt and sugar. Add in butter and pulse until crumbly. Pour 5 Tbsp of the water over flour mixture and process until a crumbly dough starts to form, adding more water as needed. Remove dough from food processor. It may look crumbly, but thats okay! It should hold its shape when moulded. Roll into a ball, and flatten into a disk. Wrap with plastic wrap and refrigerate for at least 30 minutes.
• Preheat oven to 425°. Line a baking sheet with parchment paper; set aside.
• In a small bowl, mix together the nectarine slices and sugar; set aside.
• Roll dough into a 12-inch circle on top of the baking sheet. Sprinkle the top with a bit of flour to prevent the fruit juices from seeping into the dough when baking. Lay the brie slices on the dough, leaving a 2-inch border around the edges. Place nectarine slices on top of the brie. Fold edges over, covering part of the filling. Brush edges with egg and bake for 30-40 minutes until crust has browned.
• Remove from oven and let cool slightly. Note, if you cut this when too hot, the brie will seep onto the plate. Best to let it cool so the brie isnt too runny.
• Sprinkle with fresh basil, slice, and serve. Enjoy warm or cold.