PIZZA FOR BREAKFAST

STONE-FRUIT GALETTE

INGREDIENTS: Serves 6-8 For the Shortcrust Pastry: 140g (1 cup) all-purpose flour 1 tsp sugar ¼ tsp salt 85g (3 oz) butter, cold and cut into cubes approx. 4 Tbsp ice-cold water (add some ice cubes to the water to cool it)

For the filling: 40g (¼ cup + 1 Tbsp) ground almonds 60g (¼ cup) white granulated sugar 1 Tbsp butter, melted 1 Tbsp Demerara sugar Stone-fruit: for example: 3 ripe nectarines in combination with 2-3 apricots, cut in half, stone removed, and then cut into 1-1.5 cm wedges. Or any other stone-fruit. You can add more or less fruit, as you like

METHOD: 1. In a large bowl, mix together the flour, sugar and salt. Add the butter and work it with a pastry-cutter, knife, or your cold fingertips into the flour until the mixture looks like crumbs, with some larger peasize pieces. Add 3 Tbsp water to start with and bring the dough together with a spatula. It should just about come together. If the dough does not stick, add more water but in very small quantities. Do not overwork the dough or touch it too long with your hands to prevent that the butter starts to melt. Wrap the dough in cling film, flatten into a small disk and leave it to rest in the refrigerator for 30-45 minutes. 2. Preheat the oven to 200°C/180°C fan. Line a baking tray with parchment paper. Mix the almonds and sugar together. 3. Roll out the cooled dough, app. ½ cm thick, or less. Transfer the dough to the lined baking tray. This is important, as once filled, you will not be able to move the galette easily. Sprinkle ¾ of the almondsugar mix on top of the pastry, leaving app. 3-4 cm around the rim uncovered. Arrange the fruit slices in two neat concentric circles on the pastry (or pile them up a little higher if you like). Sprinkle the remaining almond mix on top of the fruit. In case your fruit is very sour, sprinkle a little more sugar on top of the fruit if you like. Fold the dough borders over the fruit (this can be done easiest by lifting the baking paper together with the dough and folding the dough over.) Pinch the edges together a little to make sure that the boarder is sealed. Brush the border with the melted butter then sprinkle it with the Demerara sugar. 4. Bake in the lower section of the oven for 45-50 minutes until the crust is brown, the edges caramelised, and the fruit is bubbling in the middle. Remove from the oven and immediately move the galette together with the baking paper to a wire rack to make sure the crust stays nice and crunchy during cooling. Serve slightly warm, on its own, or with ice cream. http://pizzaforbreakfasts.blogspot.com