For the pastry
100 g wheat flour
100 g einkorn flour
100 g cold butter, diced
¼ tsp salt
¼ tsp baking powder
35 g yogurt

For the filling
4 nectarines (or other seasonal fruit)
Cardamom sugar, to taste
For finishing
1 egg, beaten
Sliced almonds

1. Make the pastry

Combine the wheat flour, einkorn flour, salt, and baking powder in a bowl. Add the cold butter and rub it into the flour until the mixture resembles coarse crumbs. Add the yogurt and gently mix until the dough just comes together.

You can also make the dough in a stand mixer using the paddle attachment. Mix the dry ingredients first, then incorporate the butter until crumbly before briefly mixing in the yogurt.

If the dough feels too dry and doesn't come together, add ice-cold water one tablespoon at a time until it just holds together.

2. Chill the dough

Shape the dough into a flat disc, wrap it, and chill for at least 30 minutes.

3. Prepare the filling

Slice the nectarines into wedges. Toss lightly with a little cardamom sugar if desired.

4. Preheat the oven

Preheat the oven to 180°C (355°F) and line a baking tray with parchment paper.

5. Assemble the galette

Roll the dough into a rough circle, about 30 cm (12 inches) in diameter. Sprinkle a thin layer of cardamom sugar over the center, leaving a 4–5 cm (1½–2 inch) border around the edge. Arrange the fruit evenly over the sugared area.

6. Fold and finish

Fold the edges of the pastry over the fruit, working your way around the galette in small sections of about 5–6 cm (2 inches). Allow each fold to overlap the previous one slightly. The folds don't need to be perfect—an irregular, pleated edge is part of the rustic charm of a galette.

Gently press the folds together just enough to keep them in place during baking, without flattening the pastry.

Brush the pastry with the beaten egg, sprinkle with the sliced almonds, and finish with a little extra cardamom sugar over the fruit.

7. Bake

Bake for 35–40 minutes, or until the pastry is deeply golden and crisp and the fruit is soft and bubbling.

8. Serve

Allow the galette to cool slightly before serving. Delicious on its own, or served warm with a spoonful of yogurt, crème fraîche, or vanilla ice cream.