Nectarine Galette
Summer has well and truly set in and that means it's time to bake a Nectarine Galette! This rustic, French-inspired dessert is the perfect summer treat, made with fresh, ripe nectarines and a flaky, buttery pastry crust. Whether you're a seasoned baker or a beginner, this recipe is sure to impress. So, grab your rolling pin and let's get started on making this delicious Nectarine Galette.
What is a Galette?
A Galette is a French rustic dessert that is similar to a pie, but with a free-form crust. Unlike traditional pie crusts that need to be shaped and molded, the crust for a fruit galette is simply rolled out and folded over the fruit filling. It's a much easier and more forgiving dessert to make and is perfect for summer.
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How to make a perfect Galette
The key to making the perfect galette is to start with the freshest, ripest fruit you can find. For a Nectarine Galette, the nectarines should be peeled, pitted, and thinly sliced, and then arranged in a beautiful pattern on top of the pastry dough. The pastry should also be made with care, using high-quality ingredients and being handled as little as possible to keep it flaky and tender. Once the dough is rolled out and the nectarines are arranged on top, the galette is folded up and baked until golden brown and bubbly.
Tips for slicing Nectarines:
- Cut the nectarines in half, remove the pit and slice the halves into thin wedges or slices.
- Use a sharp knife to avoid squishing the nectarines while cutting.
- If the nectarines are not ripe, leave them at room temperature for a day or two before cutting.
How to roll the dough for your Nectarine Galette
- Keep the dough chilled until ready to use.
- Use a rolling pin to roll the dough out into a large circle approximately 30cm
- I like to roll my dough between two sheets of baking paper -no need to flour the bench!
- Don’t worry if the dough is not a perfect circle, it adds to the rustic look of the galette.
How to serve your Nectarine Galette
This nectarine galette is best served warm with a scoop of French Vanilla Ice Cream or a dollop of Chantilly Cream. The flaky, buttery crust pairs perfectly with the sweet, juicy nectarines. It's such an easy-to-make dessert that is sure to please any crowd. It's a perfect dessert to enjoy on a summer evening, on a picnic or when you're asked to bring dessert.
A Nectarine Galette is the perfect summer dessert. It's easy to make, delicious and perfect for sharing with friends and family. I hope you enjoy it! Don't forget to rate the recipe and share your photos on Instagram Happy baking!
Nectarine Galette
Ingredients
Sweet Shortcrust Pastry
- 120 g butter cold and cubed
- 65 g icing (powdered) sugar
- 1 egg
- 1 teaspoon vanilla paste
- pinch salt
- 290 g plain flour
Filling
- 30 g almond meal
- 500 g nectarines, halved and sliced approx 4-5 nectarines
- 60 g caster sugar
- 1 teaspoon lemon zest
To Finish
- 1 egg whisked with a teaspoon of water to create an egg wash
- raw sugar to sprinkle
Instructions
Sweet Shortcrust Pastry
- In the bowl of a stand mixer fitted with a paddle attachment, mix the butter and icing sugar on low until there are no lumps of butter visible
- add the egg and vanilla paste and continue to beat on low until almost combined
- add salt and flour and mix on low until just combined
- turn the mixture onto your bench and form into a flat disc. Wrap in plastic wrap and refrigerate for 1 hour. Meanwhile, make the filling and preheat the oven to 180°C or 350°F
Filling
- In a separate bowl, mix together nectarines, sugar and zest. Set aside
Assembly
- Place the dough between 2 sheets of baking paper. Roll the chilled dough into a large circle, about 30cm or 12 inches in diameter. Place the rolled dough onto a baking sheet, using the baking paper underneath to line the tray.
- Sprinkle the almond meal over the pastry, leaving a border of about 5cm or 2 inches.
- Pile the nectarine mixture in the center of the dough, leaving about 5cm or 2 inches of dough around the edges. Fold the edges of the dough up and over the nectarines, creating a rustic, free-form crust.
- Brush the egg wash over the crust and sprinkle with raw sugar.
- Bake for 40-45 minutes, or until the crust is golden brown and the nectarines are bubbly.
- Let cool for a few minutes before slicing and serving. Can be served hot or cold and with cream or ice cream
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