I’M MOVING. And this nectarine-plum pistachio galette is the last dessert I’ll ever make in this kitchen!!!

So if you’ve been wondering why I haven’t been posting many recipes lately, that’s why. It’s been a hectic, TRAUMATIC month apartment hunting in this crazy city of San Francisco. After 30 viewings, 5 applications, and 2 rejections, we finally found a wonderful spot in my favorite neighborhood of Western Addition. My Lower Haight days are dwindling down and as of next week, I’ll be up and out. And it’s SCARY.

Like I wrote in my last post, you can’t really predict where life will take you. I have had a few truths that I’ve held onto over the years, one of them being that I really, really hate moving. Growing up, I shuttled between my parents’ places every single week, perpetually living out of a suitcase. When I moved to San Francisco, I never wanted to do that again. I entrenched myself in my apartment for what I decided was going to be forever.

But in the last year and a half, I discovered new truths. One of them was how fun life can be when you’re doing it with someone else. Another, my deep desire to have people over, host dinner parties, have my own space, and cook all the time (ok, that last part was pretty obvious). And then, the visceral truth of letting go—of the past, and of what’s comfortable.

So here I am. Freaked out and ecstatic at the same time. Feverishly creating Pinterest boards for home decor. Packing up my lime green KitchenAid. And slicing the last of my nectarines and plums for this summertime galette.

This nectarine-plum pistachio galette doesn’t require any special equipment, which is good cuz mine is in a box somewhere. It takes advantage of peak stone fruit season, a reminder to relish the present. And the pistachio x saffron whipped cream collab is the desi touch that you didn’t know you needed.

Galettes can be thicc, but I made this one slim so the fruit can really shine. The cornmeal crust adds texture without sacrificing flavor. Also did I mention saffron whipped cream? Don’t sleep on it. It’s seriously my new favorite garnish.

The next time I post, it’ll be in my new apartment, Cheers to this final dispatch from Lower Haight!

All photos by Monica Hayden!

Nectarine-Plum Pistachio Galette w/ Saffron Whipped Cream

Created by Shikha on July 25, 2019

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Ingredients

For crust

160 grams all-purpose flour
30 grams cornmeal
25 grams granulated sugar
1/4 teaspoon salt
1 stick cold unsalted butter, cubed
1/4 cup cold buttermilk

For filling

2-3 medium nectarines, sliced
1-2 plums, sliced
1 tablespoon honey
1 tablespoon lemon juice
1 tablespoon cornstarch
1 egg, beaten for egg wash
Turbinado sugar, for sprinkling

For whipped cream

1 pinch saffron threads
1/2 cup heavy cream, very chilled
1-2 Tbsp granulated sugar
1/4 cup pistachio paste (if you don't have this, just use finely chopped pistachios)

Instructions

For crust

Whisk the flour, cornmeal, sugar, and salt together in a medium bowl. Add in the butter and mix with your hands (yes, it\'ll be messy!) until the mixture resembles coarse, pea-sized crumbs. Make sure to squeeze the butter with your fingers to break it apart.
Add the buttermilk and stir until the flour is moistened. Add 1 more Tablespoon of buttermilk if the dough seems dry. Gently knead the dough a few times on a lightly floured work surface until it all comes together.
Shape the dough into a ball and flatten it into a thick disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour and up to 3 days (or freeze up to 3 months).

For filling

Mix the nectarines, plums, honey, cornstarch, and lemon juice together in a large bowl. Cover tightly and put in the fridge until the dough is ready.
Preheat oven to 425°F. Line a large baking sheet with a silicone baking mat.
On a lightly floured work surface, roll the dough into a 12-inch circle. Trim the rim of the circle to make a clean cut if desired. Transfer dough to the prepared baking sheet.
Spread the pistachio paste (or chopped pistachios) all along the dough, leaving a 2-3 inch border on the sides.
Arrange the fruits (not the juices) into the center of the dough in any pattern you wish, keeping the 2-3 inch border all around. Gently fold the edges of the dough over the fruit, overlapping the dough as necessary. Press gently to seal the edges. Brush the edges with egg wash and sprinkle with turbinado sugar.
Bake until the filling is bubbly and the crust is golden brown, about 25-28 minutes. Allow to cool on the baking sheet for 10 minutes before slicing and serving.

For whipped cream

As the galette is baking, put a few teaspoons of the heavy cream and microwave it until it is hot to the touch, about 10-12 seconds. Add the saffron threads and let sit for 10-15 minutes. Keep the remaining cream in the fridge still.
In the bowl of a stand mixer, add the chilled heavy cream and the saffron-infused cream. Add sugar to taste, and whip until semi-stiff peaks form.
To serve, scoop whipped cream onto galette slices and eat!

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