The dough circle is placed on a parchment lined baking pan where the fruit is piled on and the edges are folded up to slightly enclose the filling. We then brush the pastry with a mixture of beaten egg mixed with a little milk or cream to give the dough some extra color. You can see how impressive they are. It’s impossible to make a mistake. Just looking at the photo makes me want a slice. You?
Pie-a-Day #10 Nectarine Gallette
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