Mix flour and sugar and rub in the cold cubed butter into the mixture until it resembles bread crumbs.
Add in the egg and salt to form soft dough. (Do not over knead the dough, as the pastry will turn out tough).
Make two balls, flatten, wrap in cling film and chill for an hour. You could also freeze for upto 3 months and use the dough later.
Dust the surface with flour and roll the dough on a parchment paper to 1/8 inch thickness.
In a small bowl combine the ingredients for the filling (almond flour, AP Flour and Sugar) and spread onto the rolled dough leaving a 2 inch border around.
Lay the blueberries and sliced nectarine over the almond filling and top with lemon zest and basil leaves and fold the dough over the filling by pinching and pleating in every few inches. This doesn’t have to be perfect just ensure the filling is contained.
Brush the edges with egg wash and sprinkle brown sugar over the entire galette
Bake at 180˚ C in a preheated oven for 20 mins
Once done, let it rest for 5 mins before eating it warm.