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Nectarine Galette Recipe

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4.4 from 63 reviews

This Nectarine Galette is a rustic, free-form tart featuring juicy sliced nectarines layered on a sweetened pie crust with a spread of strawberry or peach jam. Baked to golden perfection, it offers a delightful blend of tartness and sweetness, perfect for warm dessert servings with a scoop of vanilla ice cream.

Ingredients

Pie Crust

  • 1 pie crust (add 2 Tablespoons of sugar to the pie dough)

Filling

  • 1/4 - 1/3 cup jam (strawberry jam or peach preserves recommended)
  • 4-6 nectarines, sliced (peaches can be used; peel if using peaches)

Egg Wash

  • 1 egg
  • 1-2 Tablespoons water

Instructions

  1. Prepare Pie Crust: Make the pie crust dough adding 2 tablespoons of sugar, then chill it for 30 minutes to an hour. The dough can also be prepared a day in advance and stored in the refrigerator, or frozen for up to 3 months. If using frozen dough, thaw before use.
  2. Preheat Oven: Preheat your oven to 375°F (190°C) and line a rimmed baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
  3. Slice Nectarines: Wash and thinly slice 4-6 nectarines. Peeling is optional unless substituting with peaches, which should be peeled first.
  4. Roll Out Dough: On a well-floured surface, roll out the chilled pie dough into a roughly 14-inch diameter circle. Transfer the rolled dough carefully to the prepared baking sheet.
  5. Spread Jam: Evenly spread 1/4 to 1/3 cup of jam over the surface of the dough, leaving a 1 1/2 to 2 inch border all around.
  6. Arrange Nectarines: Layer the nectarine slices on top of the jam, covering the center of the dough.
  7. Fold Edges: Fold the exposed edges of dough over the fruit, overlapping as needed, to create a rustic border approximately 1 1/2 to 2 inches wide around the galette.
  8. Apply Egg Wash: Beat one egg with 1-2 tablespoons of water and brush this egg wash evenly over the folded dough edges to promote browning.
  9. Bake: Bake the galette in the preheated oven for 45-50 minutes until the fruit filling is bubbly and tender, and the crust is golden brown on both edges and bottom.
  10. Cool and Serve: Let the galette cool for 5 minutes after baking. Serve warm for the best experience, optionally accompanied by a scoop of vanilla ice cream.

Notes

  • You can substitute nectarines with peaches; just peel peaches first to avoid bitterness.
  • Rolling the dough on a well-floured surface helps prevent sticking.
  • The egg wash gives the crust a beautiful golden color and a slight sheen.
  • For added texture, sprinkle a little sugar on the crust edges before baking.
  • The galette can be made ahead and reheated gently before serving.
  • Ensure the baking sheet is rimmed to catch any juicy drips during baking.

Find it online: https://recipethrive.com/nectarine-galette-recipe/