Blueberry Nectarine Galette

• In a large mixing bowl, combine flour, sugar and salt. Add ice cold cubed butter, tossing to combine. Working quickly to avoid warming, use your hands to break up butter into smaller pieces, like coarse sand or small peas. I make all doughs by hand, but you may also use a food processor for this as long as you avoid over-mixing.
• Drizzle a few spoonfuls of iced water on mixture and toss to moisten. Continue adding remaining water until dough is crumbly but holds together when squeezed with fingers. To ensure a flaky crust, work quickly and do not over-process.
• Transfer dough (still crumbly) onto a piece of plastic wrap. Once wrapped, lightly form dough into a thick disk and refrigerate for 2 hours. During this time prepare filling.
• In a small bowl, toss sliced nectarines and blueberries in a little butter and sugar. If including pastry cream, no need for extra sugar.
• Preheat oven to 180C/355F.
• After refrigerating dough 2 hours, divide into 4 equal parts and gently form each part into a ball. Lightly sprinkle surface and rolling pin with flour and stretch and shape dough into a round. The dough should be stretched medium fine, not thick. Place dough rounds on a baking sheet lined with parchment paper.
• Spoon cooled room temperature pastry cream on each of the shaped dough pieces, leaving a little edge room without cream to fold over fruit. Place a spoonful or so of fruit mix over cream. Fold edges of dough up and over edge of fruit, making folds and pinching as you go. Never mind perfect folds.
• Brush dough edges with beaten egg yolk. Bake 35-40 minutes, making sure dough is golden but not over-browned.

Pastry Cream Filling (optional)

• In a saucepan over medium heat, bring milk and vanilla to a gentle boil. In a bowl, whisk yolks together with sugar, cornstarch and flour until well combined. Once milk starts to lightly boil, strain a little at a time in a steady thin stream into yolk mixture whisking continuously to avoid lumps. Repeat, add rest of milk in thin stream and continue to whisk. Pour egg mixture back into saucepan and place over medium heat to bring back to a simmer, stir continuously. You will notice the mixture thicken, once it thickens and bubbles just a little, cook lightly, stirring continuously for a minute or so. Remove from heat and let cool. I had no film form on top of the cream, but should it form just remove carefully before using. If using cream same day, reserve at room temperature. If baking next day, refrigerate until ready to use.