Le Patissier ®  11th Floor Total Corporate Center Building, Kalayaan Ave. Bonifacio Triangle Drive,

Fort Bonifacio Global Taguig City 1634

Gingery Nectarine Berry Galette

Heat the oven to 400 degrees F. On a lightly floured counter, roll the pastry into a 15-inch square and cut out a 15-inch round; it doesn’t have to be perfect. Slide the round onto a baking sheet (it’s fine if the edges hang over; you’ll be folding them up).

In a medium bowl, toss the nectarines and berries with the sugar, flour, and ginger, then pile the fruit onto the pastry round, leaving about a 2-inch border.

Fold the edges of the pastry over the fruit, pleating at even intervals as you go around. Distribute the butter bits over the fruit. Bake the galette until the crust is lightly golden brown and the fruit is beginning to bubble, about 20 minutes. Brush the crust with the melted butter, sprinkle with the coarse sugar, and continue baking until the pastry is a rich golden brown, including the underside of the galette, and the fruit is hot and bubbly, another 15 to 25 minutes (depending on how juicy your fruit is). If the crust is browning too fast, turn the oven down to 350 degrees F. Let cool for about 10 minutes before serving.

Ingredients

1 sheet (about 9 ounces) frozen puff pastry, thawed

1 1/2 pounds ripe nectarines (about 3 large nectarines), pitted 

    and cut into 1/2-inch wedges

1 cup fresh or frozen berries

1 tablespoons granulated sugar, more to taste

2 1/2 tablespoons all-purpose flour

1 teaspoon finely grated fresh ginger

2 tablespoons unsalted butter, 1 tablespoon cut into bits and 1 tablespoon melted

1 tablespoon coarse sugar, such as turbinado or Sugar in the 

    Raw