One-Nectarine Mini Galette

What do you do when you live alone and have a single, lonely, overripe nectarine sitting in the fridge just waiting to be put to use? Well, if you're me you make a pie! You may have noticed that I have a small obsession with portioning recipes, or just scaling back a recipe to serve one, or sometimes two. You may also think I'm crazy for putting forth all this effort to make something that was gone in a matter of minutes. Maybe I am crazy, but I can tell you it was worth it, and there's no leftovers to tempt me. And really, it didn't take much effort at all. The active prep time I would say was probably 10-15 minutes. Other than that all I had to do was wait.

My One-Nectarine Mini Galette recipe is modeled after Martha Stewart's Apricot-Blackberry Galette. The crust is a cornmeal pâte brisée, very light and flaky with a slightly crunchy texture. The filling is nothing more than sliced up fruit sprinkled with sugar, cornstarch, and a splash of lemon juice to make the flavor pop. I can't help but to imagine the endless possibilites...

Cornmeal Pâte Brisée:
1/4 cup flour
1 tablespoon cornmeal
1/8 teaspoon salt
1/8 teaspoon sugar
2 tablespoons unsalted butter, cold and cut into small pieces
1/2 to 1 tablespoon ice water

Filling:
1 ripe nectarine, sliced into thin wedges
1 tablespoon sugar
1/2 teaspoon cornstarch
1 teaspoon lemon juice

1 egg, lightly beaten
cinnamon-sugar for sprinkling

Combine flour, cornmeal, salt and sugar. Blend in butter with pastry blender until the mixture resembles coarse meal. Add just enough water so that the dough sticks together. Turn out onto a piece of plastic wrap and flatten into a disk. Wrap and refrigerate for about an hour (or up to one day).

Preheat oven to 375°F. Roll out dough into a circle about 1/8 inch thick. Transfer to a parchment lined baking sheet.

Toss together fruit, sugar, cornstarch, and lemon juice. Arrange mixture on the dough, leaving a 1 1/2 to 2 inch border. Fold the edges up and press gently. Brush the crust with the egg and sprinkle with cinnamon-sugar.

Bake until crust is browned and filling is bubbly, about 40 minutes.