Nectarine and hazelnut galette

By taniaf

Ingredients

• 1/2 c hazelnuts, toasted, skinned
• 1/4 c sugar
• 2 tbsp flour
• 3 tbsp unsalted butter, room temp
• 1 egg, beaten
• 1/2 tsp vanilla
• 1 sheet puff pastry, thawed
• 2 lbs nectarines, cut into 1/4 inch slices
• 1/4 c apricot preserves, warmed and strained

Preparation

Step 1

Preheat oven to 400. In a food processor, pulse hazelnuts, sugar, and flour until finely ground. In a medium bowl, using a mixer, beat butter until light and fluffy, 1 minute. Beat in egg and vanilla, then hazelnut mixture.
Unfold pastry onto a baking sheet. With an offset spatula, spread hazelnut mix on pastry, leaving a 1/2 inch border. Shingle nectarines over mixture. Bake until pastry is golden and puffed, 35 minutes. Brush fruit with preserves, let cool 20 minutes before serving.