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Double Walnut Nectarine Galette

Servings 1 galette



  • 1 1/2 cups walnut flour about 1 1/2 cups walnut halves, maybe a tad more
  • 2 tablespoons coconut flour
  • 2 tablespoons arrowroot starch plus a sprinkle more for dusting
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 4 tablespoons chilled butter cut into small pieces
  • 1 tablespoon ice water


  • 1 cup walnut halves
  • 4 dates pitted
  • 1 tablespoon butter
  • 1 teaspoon vanilla paste or extract
  • 1 large egg
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt

for galette:

  • 3-4 nectarines finely sliced into 1/8-inch slices
  • 1 large egg lightly beaten
  • turbinado sugar


For Crust:

  • Combine walnut flour, coconut flour, arrowroot starch, xanthan gum, and salt in a medium bowl.
  • Cut in chilled butter with a pastry cutter or two knives.
  • Stir in ice water and mix to form a dough. Gather dough into a ball, cover with plastic wrap and chill for 10-20 minutes.

For FIlling:

  • Meanwhile, combine walnuts, dates, butter, vanilla, egg, cinnamon, nutmeg, and salt in a food processor or blender. Pulse well until a smooth paste forms. Set aside.

For Galette:

  • Place chilled dough on a piece of parchment that has been lightly dusted with arrowroot starch. Lightly dust dough with arrowroot starch and top with another piece of parchment. Roll out dough to about a 14-inch circle or until dough is about 1/8-inch thick.
  • Remove top parchment sheet and spread walnut paste evenly over dough, leaving a 3-inch border.
  • Arrange nectarine slices on top of walnut paste.
  • Gently fold edges of dough in slightly on top of nectarines (pick up parchment edges to help assist folding the pastry over), creasing the pastry as needed.
  • Carefully transfer parchment with galette onto a baking sheet.
  • Chill for 20 minutes.
  • Preheat oven to 350°.
  • Brush pastry crust with lightly beaten egg and sprinkle with turbinado sugar.
  • Bake at 350° for 25 minutes or until pastry is golden and fruit is just bubbling.
  • Let cool slightly. Serve warm or at room temperature.