Blueberry Nectarine & Blackberry Galette

This was easily the tastiest thing I've made in ages. It must be the lightness of fruit and the fact that summer is on its way!! I ended up scooping on a little rice dream vanilla ice cream and it was perfection!

 * A galette is basically a free form pie.  Traditionally they can be made in a circle but feel free to play with squares and rectangle shapes too.  Simply place pie crust on parchment on a baking tray, put berries in a pile in the center, then fold up the edges before spreading the filling out evenly. No pie pan needed.

Preheat oven to 400

Crust:

1  stick butter (1/2 c.) cubed

1 1/4 c. Flour

3-4 Tbl cold water

1 Tbl sugar

1 tsp. salt

2 tsp. cardamom

1 egg yolk (for brushing)

sliced almonds (optional)

Place all dry ingredients in mixing bowl.  Put butter in and mix with fingers until crumbly with some big chunks of butter remaining.  I used to think that it should look like crumbs, but by leaving some bigger pieces of butter, the crust will be much more flakey.  Once this process is complete, add water until a mass forms.  Take mass out and roll out into desired shape.  If you made a circle, fold into quarters leaving a pie shape.  Cover with plastic wrap and refrigerate for 1 hour.  If you made a diamond or rectangle fold into quarters making a small square.  Cover and let chill for 1 hour in fridge.

Filling:

1 Nectarine

1 c. Blueberries

1/2c. Blackberries

1 Tbl. Flour

1/3 c. brown sugar

Slice nectarine vertically around pit.  Put with berries into medium mixing bowl.  Sprinkle flour and sugar over top and let sit until dough is ready.  Once pie dough has finished chilling, take out of fridge and put on prepared baking tray.  pour berry mixture into center forming a tower.  Fold up sides of dough, then spread berries to edges.  Brush exposed dough with an egg yold and sprinkle with almonds.  Put in oven and bake 40-45 mins.

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