Name: Summer Galette Filling
Prep time: 40 min
Cook time: PT35-40M
Yield: 8 people
Ingredients: 2 ripe nectarines; 10 raspberries; 5-6 cherries (pitted); 5-6 blueberries; 1 tbsp honey; 1 small spring rosemary; 1 pinch edible dry lavender flowers; vanilla extract (to taste); 1/2 lemon (juice only); 1 tbsp almond flour; 1 egg (for the egg wash); 1 tsp brown sugar

Summer Galette Filling

The making of the dough is on my Instagram page, as well as the tasting with Catherine and Ben. This recipe is adapted from my upcoming cook book, Instagram to Table.

Recipes with Video

10 Minute Recipes

Servings	Prep Time
8people	40minutes

Cook Time	Passive Time
35-40minutes	30 minutes

Servings	Prep Time
8people	40minutes

Cook Time	Passive Time
35-40minutes	30 minutes

Ingredients

2 ripe nectarines
10 raspberries
5-6 cherriespitted
5-6 blueberries
1tbsp Honey
1small spring rosemary
1pinch edible dry lavender flowers
Vanilla extractto taste
1/2 Lemonjuice only
1tbsp almond flour
1 eggfor the egg wash
1tsp brown sugar

Instructions

Chop the nectarines and mix with the rest of the ingredients.
taste for sugar level and set aside;
take the dough out of the fridge and roll it out;
delicately move to a baking sheet with parchment paper and scoop the filling onto the dough;
fold the edges and inch them with your fingers to seal the pie;
bush with an egg wash (video) and sprinkle with brown sugar;
bake for 35-40 minutes until the filling is bubbly and the crust nice and golden brown.

Recipe Notes

To watch Ben, Catherine and I tasting it in real time go on my Instagram profile. We loved it!