Galette with nectarines, cardamom and coconut cream

Ingredients:

Dough

• 1 cup non-hydrogenated margarine
• 1/4 cup melted coconut oil
• 1 cup of sugar
• 1/8 tsp salt
• 1 large egg
• 1/2 tsp vanilla extract
• 2.5 cups all-purpose flour, plus more if needed

Filling

• 2 tbsp plus 1 tsp tapioca flour
• 2 tbsp. granulated sugar
• 1/2 tsp ground cardamom
• 1/8 tsp salt
• 700 g ripe nectarines, sliced
• 1 tbsp lemon juice
• 1 tbsp. l. peach brandy
• 1/2 tsp vanilla seed paste

Coating

• 1 egg, lightly beaten
• 1 tbsp. milk
• 2 tbsp. l. turbinado sugar (raw cane sugar)

Whipped coconut cream

• 1 can coconut cream, chilled
• 1 tbsp powdered sugar
• 1/2 tsp almond extract
• 1/4 cup toasted sliced ​​almonds, for garnish

Preparation:

1. Prepare the doughIn a blender fitted with the paddle attachment, beat the margarine, coconut oil, sugar, and salt on medium speed until fluffy, about 5 minutes. Add the eggs and vanilla and mix until combined. Add the flour and mix on low speed until the dough comes together, about 2 minutes. Divide the dough into two equal portions and wrap in plastic wrap. Refrigerate for at least 30 minutes.
2. Prepare the fillingIn a large bowl, combine tapioca flour, sugar, cardamom, and salt. Add nectarines, lemon juice, brandy, and vanilla extract. Stir gently to combine.
3. Make a pie-galettePlace a rack in the center of the oven; preheat the oven to 200°C. Remove one portion of the dough from the refrigerator and let it thaw slightly for 10-15 minutes.
   
   Roll the softened dough between two sheets of parchment paper into a large circle with a diameter of 35 cm. Transfer the dough to a large baking sheet. Carefully remove the top sheet of parchment.
   
   Place the filling in the center of the dough and spread it out, leaving a small edge. Carefully lift the edges of the parchment and fold the dough over, pinching the edges like the ruffles of a blanket. Leave the center with the filling open. Tear off any excess parchment.
   
   Mix the egg and milk and brush the dough. Sprinkle the pie with sugar.
4. Bake the galette, rotating the pan halfway through, until golden brown, 40 to 50 minutes. Cool.
5. Make whipped coconut creamOpen the can of coconut cream and spoon the thick mixture into a medium bowl; reserve the liquid for another recipe. Add the powdered sugar and almond extract to the coconut cream and beat with an electric mixer on medium speed until fluffy, about 2 to 3 minutes.
   
   Before serving, top the nectarine galette with a dollop of whipped cream and sprinkle with toasted almond flakes.