Rose Salted Nectarine Galette

I typically make a fruit galette each season...they're fairly simple and really allow the seasonal fruit to shine. I was nibbling on a nectarine sprinkled with rose salt and decided the flavors would make a divine galette...if you are feeling adventurous, serve with Rosewater Crème Fraîche...happy baking!For the luscious filling:4 organic nectarines, sliced1/4 cup organic sugar1 teaspoon rose salt, divided2 tablespoons raw or organic unsalted butter1 organic egg (for egg wash)Directions:Make the pie crust (see recipe below)While the crust rests in the fridge, make the filling. Melt butter and sugar in a saucepan over medium heat. Once melted, remove from heat. In a large bowl, add nectarines and 1/2 the rose salt. Pour melted butter + sugar mixture into the bowl and gently mix ingredients. Set aside. Remove dough from fridge. Roll out 4 balls of dough into 6″ disks. Distribute nectarines evenly onto each round of dough leaving 1″ border to fold crust…fold gently covering the edge of the fruit center just slightly to keep the juices in. Beat one egg for egg wash. Lightly brush outer edges of dough with egg wash. Sprinkle galettes with remaining rose salt. Cook on a buttered or non-stick baking sheet or separate onto two cast iron skillets. Bake for about 40 minutes at 350 degrees or until the crust is golden brown. Allow to cool for a few minutes before serving.Pie Crust: Makes enough for one pie or one quiche using a 9″ ceramic dish + 4 galettes2 3/4 cup organic all-purpose flour1 teaspoon salt1 cup of cold-cold-cold butter cut into 1/2 inch cubes1/2 cup ice cold waterMix the flour and salt in a food processor for 5 seconds. Add the cubes of butter. Mix for another 10 seconds. Add the cold water in a slow stream until a ball of dough begins to form. Place the dough on a work surface sprinkled with flour and form into two disks. Handle the dough as little as possible…this results in a super flaky dough. Wrap the dough in plastic wrap and place in the refrigerator for at least 20 minutes…then back to the work surface…using one disk, form 4 balls of dough (you can either freeze the other half of the dough or make a quiche!)Photo + Recipe + Styling by Cassie Winslow