Rustic aka quick mess, Nectarine & Rosemary Galette with a Pistachio Shortcrust Pastry. Perfect for stone fruit season (best time of year!). This is my super easy go to dessert when you want/need something sweet but have no time for effort, if you’re feeling extra lazy go buy the pastry but it won’t be a snazzy pistachio one 😉

Ingredients:

Filling

• 400g Nectarines (Sliced, without stone)

• 20g Dark Brown Sugar

• 25g Light Brown Sugar

• 5 Rosemary Sprigs

• 2 TBSP Fine Semolina

Pastry

• 240g Plain Flour

• 40g Ground Pistachio

• 80g Caster Sugar

• 160g Butter

• 3 Egg Yolks

• Splash of Milk

• Chopped Pistachios (Optional)

• 1 Egg for Wash

Method:

1. In a stand mixer cream the butter, then follow in with the all the dry ingredients until it starts to clump and look crumbly. If doing by hand, massage between your fingers till it becomes like breadcrumbs.

2. Add in your eggs and combine till the dough comes together. Add a splash of milk only if it still looks dry.

3. Knead for a couple of minutes to make the dough smooth, wrap in cling film, then leave in the fridge to rest for a couple of hours or over night.

4. For the filling combine all the ingredients together (except the semolina), making sure to pick the rosemary leaves off the sprig. Leave the mixture to rest in the fridge for minimum of 2 hours to allow the juices to release.

5. When the pastry is ready, roll it out between parchment paper till it is a couple of cm thick, then sprinkle on the semolina in the centre (where the filling with go) as this will help to soak up the fruit liquid and stop you having a soggy bottom.

6. Place all of the filing in the middle, then fold the edges of the pastry neatly or “rustically” slightly over the filling.

7. Brush the crust with egg then sprinkle on the chopped pistachios and bake in the oven at 180c for 30-40mins till the crust is golden.

8. Serve with a massive spoon of ice cream!