Spring has come with its warm weather,short sleeved shirts and fruity recipes! Each season has its beauty,but spring here in Las Vegas,comes a little bit earlier,but is still enjoyable.
One thing I truly love,when days are warmer,is taking my daughter at the park for picnic,playing and make her so exhausted she would beg me going home. Yes,I know… I’m pretty much sure,though every parent is thinking the same way as I do. Your little ones playing and getting some Vitamin D from sun,always with sunscreen protection,and you get the satisfaction of getting your little fireball tired,therefore everybody WINS!
Some of the snacks we are taking with us in our picnic,is homemade biscuits, a great recipe I found from your homebred mom which I tweak as usual, and my peach lemonade iced tea. So light and refreshing, it keeps you going!
One day,after our picnic, an idea came to me: “What if I combine the biscuit dough and the fruit in one recipe?” That’s home the nectarine and ginger biscuit galette was born. Really easy to make,don’t let the number of steps fool you,I just love to be organized! Juicy and aromatic nectarines,with the warmth of cinnamon and the bright kick of the ginger,all packed in a buttery,flaky biscuit dough. This hybrid is a result of a greedy food lover,who can’t make up her mind whether to make just biscuits with macerated nectarines or fruit tart,and loves flavor combinations that are fresh and unusual!
Makes 2 6-inches galettes
For the filling
- 4 nectarines,ripe
- 1/2 cup light brown sugar
- 1 1/2 teaspoons fresh ginger,shredded
- 1/4 teaspoon ground cinnamon
- 3 tablespoons fresh orange juice
- 1 teaspoon Amaretto
- 1 pinch salt
- 1 tablespoon butter,room temperature (Wash,peel and cut the nectarines into 1 inch cube. In a medium bowl add all the ingredients except coconut and butter. Mix very well and set aside.)
For the biscuit dough
- 2 cups brown rice flour
- 2/3 cup arrowroot flour or cornstarch
- 1/3 cup tapioca starch
- 1 teaspoon xantham gum
- 1/2 cup sugar
- 1 egg
- 1/4 cup banana,mashed
- 1 teaspoon vanilla extract
- 1 cup cold butter,cut into cubes
- 4 teaspoons baking powder
- 1 pinch salt
- 1 egg,beaten
- Preheat the oven at 400 F. Line a large baking sheet with parchment paper or a silicone baking mat.
- In a food processor,mix together the flours, sugar, baking powder and salt. Cover counter with additional gluten free flour to make rolling easier. Add in cold butter and mix together until crumbly and pea sized.
- Add in egg,smashed banana and milk. Mix until a cohesive dough forms(will be slightly sticky) Cover counter with additional gluten free flour (or just cornstarch)to make rolling easier. Roll out dough to ½ inch thick.
- Fold dough into thirds lengthwise.
- Fold dough into thirds crosswise.Roll out to ½ inch thick and repeat process two additional times.
- Divide the dough in two,and roll out the dough into a 6-inch circle. Transfer the dough to the prepared baking sheet.
- Spoon the fruit (not the juices) into the center of the dough leaving a 1-2 inch border all around. Sprinkle with the coconut on top of the fruit.
- Gently fold the edges of the dough over the fruit. Press gently to seal the edges. Brush the edges of the dough with the beaten egg and sprinkle with sugar.
- Bake for 18-20 minutes until the crust is golden brown. In a small sauce pan,add the liquid from the fruits and the butter.
- Let it simmer for 3 minutes and remove from the heat. When the galettes are ready,drizzle with the sauce