Nectarine Galette

Mix flour, salt, and powdered sugar. Add cubes of cold butter and quickly rub between your fingers until it resembles breadcrumbs. Work in the cream cheese or ricotta and mix just until combined—don't overdo it. Shape into a ball, wrap in plastic, and chill for 30 minutes.

Roughly chop the nectarines. Toss with sugar, cornstarch, flour, and spices.

Roll out the dough into a circle right on parchment paper. Dust the center with cornstarch or almond flour, pile the filling in the middle leaving a 3–4 cm border. Fold the edges up and over, brush with egg yolk, and sprinkle with nuts and sugar.

Bake at 350°F for 35–45 minutes until golden brown.