Nectarine Galette
A rustic, French-inspired dessert that makes the perfect summer treat, made with fresh, ripe nectarines and a flaky, buttery pastry crust.
Servings: 8
Ingredients
Sweet Shortcrust Pastry
- 120 g butter cold and cubed
- 65 g icing (powdered) sugar
- 1 egg
- 1 tsp 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 tsp 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