It’s Easy to Make Galettes like a French Bakery, with Puff Pastry
|Frozen puff pastry sheet||8 1⁄2 Ounce, thawed (Half Of 17.3-Ounce Package)|
|Frozen puff pastry||8 1⁄2 Ounce, thawed (1/2 Of 17.3-Ounce Package)|
|All purpose flour||1 Cup (16 tbs) (For Rolling Pastry)|
|Egg||1 Large, beaten|
|Nectarines||2 Large, halved, pitted and thinly sliced|
|Sugar||1 1⁄2 Teaspoon|
|Chilled butter||2 Tablespoon, cut into tiny pieces|
Preheat oven to 425°F. Line two baking sheets with parchment paper and set aside. Remove 1 pastry sheet from package (save second sheet for another use). Unfold pastry sheet on lightly floured work surface. Cut crosswise in half then lengthwise in thirds to make 6 pieces. Roll one piece of pastry into a 6-inch by 6-inch square. Cut 1/2-inch-wide strip from two opposite sides of square. With a pastry brush or finger, moisten cut edges of pastry with beaten egg and top with cut strip, pressing gently to seal. Cut in half crosswise to make two squares and place on prepared baking sheet. Repeat with remaining pastry squares, placing six on each baking sheet.
Lay 4 to 5 nectarine slices on each square, overlapping slightly and pressing fruit down gently. Sprinkle each with 1/8 teaspoon sugar and dot with butter. Bake until galettes are golden brown and nectarines have softened, about 25 minutes, rotating sheets between oven racks halfway through baking to ensure even browning. Serve warm.
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