In this spinach pastry the veg can’t be tasted but it makes it a wonderful green colour. It’s perfect with almond frangipane and fresh nectarines.
This Nectarine and Frangipane Galette has a surprisingly green spinach pastry! You can’t taste the spinach but it leaves goodness behind.
I love the rustic look of a galette, and with the green pastry from the spinach and the orange nectarines this one looks quite sensational.
I’ve been obsessive about putting vegetables into my pastry recipes lately, using carrot, courgette and beetroot in pies. They have all turned out great so I think this obsession will continue!
I was always a bit scared of making pastry before, but my, it’s actually very easy (particularly with my food processor). I’ve yet to try filo though, and after watching the contestants on The Great British Bake Off struggle with it, I think I’ll leave that to JusRoll.
- 100g (4 cups) fresh raw spinach
- 240g (scant 2 cups) plain flour
- 120g (1 stick) cold unsalted butter, cut into cubes
- 40g (1/3 cup) powdered icing sugar
- 1 egg yolk
- 100g (1/2 cup) butter, softened
- 100g (1/2 cup) sugar
- 2 eggs
- ¼ teaspoon almond extract
- 100g (1 cup) ground almonds aka almond meal
- 1 tablespoon plain flour
- 4 ripe nectarines
- 2 tablespoons sugar
- 1 tablespoon plain flour
- 1 tablespoon plain flour, for dusting parchment,
- 1 tablespoon milk
- 1 tablespoon sugar
- Make the pastry first. In a food processor, whiz the spinach until fine. Set aside.
- In the food processor (no need to clean out too thoroughly after the spinach), pulse the flour and butter together until it resembles breadcrumbs. Add the sugar, egg yolk and spinach and pulse gently until it forms a ball. You may need to add a tablespoon or so of cold water. You don’t want it too wet.
- Press the dough into a flat disc shape, to aid rolling later, cover in clingfilm and refrigerate for at least half an hour or even overnight.
- Cream the butter and sugar together. Add in the eggs, one at a time, and beat well, then add the almond extract. Gently stir the ground almonds and flour in manually, being careful to combine by not over mix.
- Slice the nectarines thinly. In a bowl combine the nectarines, sugar and flour and gently mix. Set aside.
- Roll the pastry into a large round, about 12” diameter, on a large piece of lightly floured baking parchment. Transfer the pastry and parchment to the baking sheet.
- Spread the frangipane paste on the centre of the pastry, leaving 2 inches around the edges of the circle. Place the fruit in concentric circles over the frangipane. Fold the edge of the dough over the fruit, pleating rustically. Brush the edges with milk, sprinkle the sugar over the fruit and dough and bake for 45-55 minutes until cooked and lightly browned.
- Allow to cool slightly on the baking tin, and then transfer the galette, along with the parchment to a wire rack to cool.
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