Nectarine Galette
This simple recipe for Nectarine Galette has a really flaky and tender crust, holding juicy fruit. It’s the easiest way to make a pie and has a beautiful presentation.
This Nectarine Galette is one of the easiest ways to make a spectacular dessert with a stunning presentation and minimal effort. If you make the pie crust in advance, it takes less than 15 minutes to put this dessert together.
In most galette and pie recipes, you need to use cornstarch or flour to thicken the filling and to absorb some of the excess moisture. I love this Cherry and Apple Galette. Since many berries and fruit are really juicy, this is really important. In this recipe, I use jam instead of cornstarch. The jam is a barrier between the crust and the fruit and it helps to thicken some of the filling. I also didn’t add any additional sugar to the nectarines, since the jam is already sweet. Omitting the cornstarch and flour keeps the filling really clean, without that chalky, starchy taste.
Most fruit and berries are really juicy, especially after baking them. Using nectarines or peaches is my favorite for galettes, because they keep their shape really well and don’t end up with a pool of fruit juice after baking. The flaky, tender crust is golden brown on the edges and the bottom of the galette. It pairs so well with the juicy nectarines. Serve it warm with a scoop of vanilla ice cream for the perfect summer treat.
What is a galette?
A galette is a free form pie. You roll out pie dough, place some sort of filling in the center and crimp the edges around the filling. There are so many different options to use as a filling, most fruit and berries are all great choices.
Ingredients:
- pie crust – Homemade Pie Crust Recipe (food processor) (add about 2 Tablespoons of sugar to the pie crust dough)
- This pie crust recipe is so versatile and I use it in so many recipes. You can make it the same day, chill it in the refrigerator for at least 30 minutes to 1 hour before rolling it out. You can store it in the refrigerator for up to 24 hours.
- Pie crust freezes really well, so I often make several extra batches and store them in my freezer for up to 3 months. (If you use frozen pie crust, be sure to thaw it first. I usually take it out of the freezer and thaw in the refrigerator overnight before using it.)
- jam – Homemade Strawberry Jam Recipe
- You can use many different varieties of jam. I used strawberry jam. The combination of the strawberry and nectarine flavors is really nice. You can use peach preserves, to have the same flavor, or use other flavors.
- nectarines/peaches
- egg, for egg wash
- To serve: ice cream, optional
Nectarine Galette Video
How to make a Nectarine Galette
- First, make the pie crust.
- Recipe for Homemade Pie Crust
- Since the pie crust needs to be chilled, I usually make it in advance. I often make several extra batches of pie crust and store the extra ones in my freezer.
- Recipe for Homemade Pie Crust
- Preheat the oven to 375 degrees Fahrenheit.
- Before you roll out the crust, slice the nectarines into thin slices.
- On a well floured surface, roll out the pie crust into a circle, about 14 inches wide. Place the rolled out pie crust onto the baking sheet, lined with parchment paper.
- Spread out the jam onto the pie crust, leaving about a 1 1/2 – 2 inch border around the edges.
- Next, layer the nectarine slices over the jam.
- Take one edge of the dough and fold up about 1 1/2- 2 inches over fruit. Repeat all around the circumference of galette, overlapping the dough.
- Then, brush the top of the dough with the egg wash.
- Finally, bake in the preheated oven for about 45-50 minutes, until the fruit is tender, the juice is bubbling and the edges and bottom of the crust is golden brown.
- Cool for 5 minutes before serving. The galette is perfect with a scoop of ice cream. Yum!
Helpful Tips
When rolling out the dough and then filling it, make sure to work quickly so that they bits of butter in the dough don’t melt. If the dough gets too warm, the crust will be flatter, the butter will leak and it won’t have that flaky, tender texture.
After removing the pie dough from the refrigerator, let it stand for about 5 minutes while you slice up the nectarines. It’ll be easier to roll out if it’s not too cold, but still be cold enough that the butter won’t melt.
You can place it back in the refrigerator if it starts to get too warm.
Yes. However, you may have to adjust how big to roll out the dough and also the baking time.
Homemade pie dough is so easy to make and it tastes incredible. I highly recommend giving it a try for the best results. It turns out so flaky, tender and delicious.
Fruit that doesn’t fall apart too much or get too watery after baking are my recommendation, such as nectarines, peaches, apples, pears and cherries.
I have made galettes using blueberries and strawberries, but in that case, expect the filling to be a lot more watery and add some cornstarch/flour to thicken it.
Cherry Apple Galette Recipe
Use peaches that are ripe, but not soft.
The easiest way to peel peaches is using this method – How to peel peaches
How to Serve the Galette
The warm galette is amazing with vanilla ice cream. Get creative and serve it with different flavors of ice cream, like peach ice cream with the nectarine/peach galette, or strawberry ice cream.
Of course, it’s absolutely the best served right away, but if for whatever reason you have leftover galette, you can enjoy it cold or warm it up for a few minutes in the oven.
Amazing Summer Desserts
- Cherry Apple Galette
- Ice Cream Cake with Strawberries
- Graham Cracker Cake
- Pana Cotta with blueberries
- Strawberry Mousse
Nectarine Galette
This simple recipe for Nectarine Galette has a really flaky and tender crust, holding juicy fruit. It’s the easiest way to make a pie and has a beautiful presentation.
- Prep Time: 15 min, plus 1 hour chilling
- Cook Time: 45 min
- Total Time: 0 hours
- Yield: 1 galette, about 6 servings 1x
Ingredients
1 pie crust (add 2 Tablespoons of sugar to the pie dough)
1/4 – 1/3 cup jam (I like using strawberry jam or peach preserves)
4–6 nectarines, sliced (peaches are also great, peel the peaches first, if using)
egg wash (1 egg + 1-2 Tablespoons water)
Instructions
- Make the pie crust and chill for 30 minutes to an hour. You can also make the dough up to a day in advance and store in the refrigerator or freeze for up to 3 months. If you use frozen pie crust, thaw it first.
- Preheat the oven to 375 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
- Slice the nectarines into thin slices.
- On a well floured surface, roll out the pie crust into a circle that is approximately 14 inches wide. Place the pie crust onto the prepared baking sheet.
- Spread out the jam onto the pie crust, leaving about a 1 1/2 – 2 inch border around the edges.
- Layer the nectarine slices over the jam.
- Take one edge of the dough and fold up, about 1 1/2 – 2 inches over the fruit. Repeat all around the circumference of the galette, overlapping the dough.
- Brush the top of the dough with the egg wash.
- Bake in the preheated oven for about 45-50 minutes, until the fruit is bubbly and tender and the edges and the bottom of crust are golden brown.
- Cool for 5 minutes before serving. It’s amazing served warm with a scoop of vanilla ice cream.
2 Comments
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Natalya Wilson
Perfect recipe especially for summer. Crust comes out buttery and flaky. Nectarines are freshly baked are so deli. Perfect all the way around!! So delish!
Chinesefood
I must say this recipe offers a delightful and effortless way to create a stunning dessert. The fact that it requires minimal effort while still presenting a visually appealing dish is truly impressive.