ut class="jpibfi" type="hidden">
- 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
- 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)
- 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).
- 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!