Nectarine and Blackberry Galette

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If you aren’t familiar with the term “galette”, it is basically a single layer pie crust that is baked flat on a baking sheet with some type of filling. I ADORE galettes! Why? Because I love pie, but I don’t always have the patience to make a pretty pie crust. Galettes are supposed to be rustic, so there’s no fretting over the crimped edges or pretty lattice design. Yet they taste just as good! Even better with ice cream on top. ?

This recipe starts with a dough that truly is not difficult to make. If you tend to get nervous about making pie dough, PLEASE give this a try and let me know how it worked out. I swear it’s much easier than you think. ?

The all purpose flour and whole wheat flour go into a bowl with sugar and salt. The cold butter is cut into small cubes and then cut into the flour mixture using a pastry cutter or a fork. Once the butter is in pea sized pieces, add the ice water and mix together with a spoon until the mixture starts to form a dough. Dump the mixture onto a lightly floured surface and continue mixing by hand until the dough comes together. It’s okay if it’s still a little dry in places.

Now, you can either use the dough immediately, or your can wrap it in plastic wrap and refrigerate it for up to 5 days until you’re ready to use. Roll out the dough on a piece of parchment paper, trying to keep it in a circular shape. Pick up the edges of the parchment paper and move it to a baking sheet. I like using a pizza pan since it’s circular.

Cut about 4 medium sized nectarines into slices. It’s fine to leave the skin on. Place in a bowl with 2 cups of blackberries. Sprinkle the brown sugar and flour over the fruit and toss lightly with a spoon until it is all coated with the sugar mixture.

Pour the fruit into the middle of dough, leaving at least 2 inches around the edges. Spread out as evenly as possible. Fold the edges of the dough up and over the fruit, leaving a nice circle in the center of exposed fruit.

Whisk an egg yolk with a teaspoon of water and brush over the edges of dough. Sprinkle with white sugar. Bake for 30-35 minutes, or until the dough is golden brown.

Cool for at least 15 minutes before slicing and serving. Cutting too soon will cause the juices to run out of the galette. Serve as is or with a scoop of ice cream. YUM!

Happy Baking!

XOXOXO Amanda

Nectarine and Blackberry Galette

Recipe by Amanda Innes-ShareefCourse: DessertDifficulty: Easy
Servings

8

servings
Prep time

20

minutes
Cooking time

30

minutes
Calories

453

kcal

Ingredients

  • All purpose flour 230g
    (1 1/2 cups)

  • Whole wheat flour 157g
    (1 cup)

  • Sugar 50g
    (1/4 cup)

  • Pinch of salt

  • Butter 226g
    (1 cup)

  • 1 Egg yolk

Directions

  • Preheat oven to 425°.
  • Cut cold butter into small cubes, approximately 1/4″. Place in a small bowl and put back in the fridge to keep cold.
  • Measure 1/3 cup of cold water and add ice. Place in the refrigerator to keep cold.
  • Make the fruit filling (recipe below) and set aside.
  • Combine flours, sugar and salt and stir with a fork to combine.
  • Cut in butter until pea sized pieces are formed. Alternatively, this can be done in a food processor.
  • Pour in ice water (but not the ice) slowly. Mix with a spoon until dough starts to form. If it’s too dry, add more water.
  • Finish mixing by hand. Once the dough comes together (it’s okay if there are still some dry spots) turn it out onto a lightly floured piece of parchment paper and pat into a round disc. Roll out to 1/4″ thick.
  • Pick up the parchment paper at opposite corners and transfer to a baking sheet.
  • Pour fruit into the center of the circle. Spread the fruit out as evenly as possible, leaving 2″ around the edges.
  • Fold the edges up and over the fruit.
  • Whisk together egg yolk with 1 tsp water and brush over the edges of the dough. Sprinkle with white sugar.
  • Bake for 30-35 min or until the dough has turned golden brown.
  • Let cool for at least 15 min before serving.

Notes

  • You can replace the whole wheat flour with all purpose flour.
  • When the dough is in a round disc, you can wrap in plastic wrap and refrigerate for up to 5 days. Thaw slightly before using.

Fruit filling

  • Cut 4 nectarines into slices and place in a bowl along with 2 cups blackberries, 1/4 cup flour and 1/3 cup brown sugar.
  • Mix together carefully with a spoon until all of the fruit is covered.
  • Let set while the dough is made.

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