Keep the pie dough cold.

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.

Cut the nectarine slices BEFORE rolling out the dough.

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.

Can you use store bought pie dough?

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.

What other fruit can be used for a galette filling?

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

If you use peaches, peel them first.

Use peaches that are ripe, but not soft. The easiest way to peel peaches is using this method - How to peel peaches

Nectarine Galette

Name: Nectarine Galette
Prep time: PT-481010H36S
Cook time: 45 min
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)

Nectarine Galette

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5 from 2 reviews

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.

Author: Olga's Flavor Factory
Prep Time: 15 min, plus 1 hour chilling
Cook Time: 45 min
Total Time: 0 hours
Yield: 1 galette, about 6 servings 1x

Ingredients

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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)

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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.

Find it online: https://www.olgasflavorfactory.com/recipes/nectarine-galette/