Nectarine Galettes and Plum Rosettes

This week I made this recipe twice. The first time I made the whole recipe with the eggy part, but the second time I halved the recipe to make a quick breakfast for two. And as I was in a hurry I skipped the egg and replaced the yolk with milk. There was no significant difference, so it could be done this way too.

We had our galettes on the balcony while I was trying to find the little creature that was eating my marjoram plant. It was a little caterpillar. How could this little thing eat so much?! It was thrown away as soon as it was found. But the next day there was another one. Arghh.

Nectarine Galettes and Plum Rosettes Recipe:
Makes 4 galettes and 4 rosettes

• 180 gr all purpose flour;
• 60 gr rice flour (could be replaced with all purpose flour);
• 80 gr butter;
• 90 gr sugar;
• 1 egg yolk (could be replaced with 20 – 25 gr of milk);
• 50 gr cold milk;
• pinch of salt;
• 1 egg white for glazing (optional);
• jam for glazing (optional). 

• 2 small nectarines;
• 3 plums;
• 2 Tbsp sugar;
• 1 Tbsp freshly chopped marjoram.

Mix the flours, sugar and salt in a large bowl. Blend in the butter with a fork or just rub it with your fingertips till small crumbs form. Add in the egg yolk and the milk and knead just until combined. Don't overwork. Gather the dough together. Form it to a brick and wrap tightly in plastic wrap or put it in a well closed bowl and then in the fridge for an hour to set.

Meanwhile cut the nectarines in 1cm cubes and place in a bowl together with the sugar and the fresh marjoram. Mix well and leave to macerate.

Cut the plums in half, remove the pits and then cut crosswise to 0.5-1cm strips. Set aside.

Preheat the oven to 180º C and position a rack in the center. Prepare a silpad or line the baking pan with paper.

Flour the counter and roll the dough out to about 3 mm thick. Cut four 8cm rounds for the plum rosettes and four 15cm rounds for the galettes. Gather the scraps of the dough and roll them out again till you cut all to rounds.
Brush the rounds with the egg whites(optional).

Arrange the plum strips onto the 8cm rounds as rosettes.
If there are any plums left cut them to smaller pieces and mix with the nectarines.

Put a couple of tablespoons of the nectarines mixture in the center of the 15cm rounds. Gather the edges of the rounds and pleat them with your fingertips. Glaze the visible dough part of the galettes with the egg white. I forgot to do so here but when glazed the galettes are shiny and glossy.

Bake approximately 25 minutes for the rosettes and 35 minutes for the galettes. While still warm brush the fruits with the liquid part of a jam with translucent colour (I used fig jam) in order to be more shiny.