Buttery, flakey pie crust wrapped around sweet, juicy nectarines. This nectarine galette is a simple and rustic pastry perfect for summer!
Galettes are a great way to use up some extra fruit you have laying around. Don’t have Nectarines? Any summer stone fruit would work. Try peaches, apricots or plums!
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WHAT IS A GALETTE?
So you’re probably asking yourself, what is a galette? It’s basically a free form pie. They are super simple, super delicious and super forgiving.
Galettes have that beautiful rustic vibe to them and I’m really digging them right now. They aren’t as labor intensive as a pie, but have all the same delicious flavors. Buttery, flakey pie crust and sweet, juicy fruit filling.
Also, you can fill them with anything – sweet or savory. Want something sweet? Pretty much any fruit would work as long as the filling isn’t too runny. Or if your feeling more savory, try tomatoes and goat cheese or caramelized onions and mushrooms. Honestly, there are so many flavor combos you can’t go wrong.
STEPS TO MAKE A GALETTE
To make this galette, you first need to make the pie dough. You can totally use frozen pie dough to make things even easier.
Add flour, sugar and salt in a bowl. Add the cubed butter and cut using a pastry cutter until the butter resembles tiny peas. Tablespoon by tablespoon add in the water until the dough starts to ball together.
Carefully shape dough into a round disk without working the dough too much. Wrap with plastic and place in the fridge for about an hour.
Next, make the filling by adding the sliced nectarines to a bowl with sugar, vanilla, lemon juice, arrowroot powder, cinnamon and ground ginger. Mix until combined.
Take dough out from the fridge and wait 5-10 minutes to let it warm up a little bit so it will be easier to roll out. Working on a floured surface, start rolling out the dough until it becomes about a 1/8 inch thick. Then transfer to your baking sheet.
Assemble the galette by spooning your nectarine mixture in the middle leaving about two inches around the edge. Then fold the pie dough over the nectarines. Brush with heavy cream and sprinkle a generous amount of raw sugar on the top.
Bake the galette for 40-50 minutes, until the filling gets bubbly and the crust get nice and golden brown.
Remove from the oven, let cool and enjoy! Top with a couple scoops of vanilla ice cream to make it even more delicious.
If you make my Rustic Nectarine Galette, please tag me on Instagram or use #myfoodobsessions. I am obsessed with food photos and I would absolutely love to see what you make!
Rustic Nectarine Galette
Buttery, flakey pie crust wrapped around sweet, juicy nectarines. A simple, rustic pastry perfect for summer!
Ingredients
- Buttery Pie Crust
1 1/4 cups flour
1/2 cup (1 stick) very cold cubed unsalted butter
1 tablespoon sugar
1/2 teaspoon salt
4-6 tablespoons ice cold water
- Nectarine Filling
4 sliced nectarines
1/4 cup sugar
1 teaspoon vanilla extract
juice from half of a lemon
1 tablespoon arrowroot starch
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
- Additional Topping
1 tablespoon heavy cream
2 tablespoons raw sugar
Directions
- Buttery Pie Crust
- Start by making the pie dough. Add flour, sugar and salt in a bowl. Add the cubed butter and cut using a pastry cutter until the butter resembles tiny peas. Tablespoon by tablespoon add in the water until the dough starts to ball together.
- Carefully shape dough into a round disk without working the dough too much. Wrap with plastic and place in the fridge for about an hour.
- Nectarine Filling
- Add the sliced nectarines to a bowl with sugar, vanilla, lemon juice, arrowroot powder, cinnamon and ground ginger. Mix until combined.
- Nectarine Galette
- Preheat oven to 375℉ and line a large baking sheet with parchment paper.
- Take dough out from the fridge and wait 5-10 minutes to let it warm up a little bit so it will be easier to roll out. Working on a floured surface, start rolling out the dough until it becomes about a 1/8 inch thick. Then transfer to your baking sheet.
- Assemble the galette by spooning your nectarine mixture in the middle leaving about two inches around the edge. Then fold the pie dough over the nectarines. Brush with heavy cream and sprinkle a generous amount of raw sugar on the top.
- Bake the galette for 40-50 minutes, until the filling gets bubbly and the crust get nice and golden brown.
- Remove from the oven, let cool and enjoy! Top with a couple scoops of vanilla ice cream to make it even more delicious.
Notes
- Recipe is adapted from Fork Knife Swoon.
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