Nectarine and Blueberry Galette
- Total Time
- 1½ hours, plus cooling
- Rating
- Comments
- Read comments
Ingredients
- 6 to 8tablespoons/80 to 100 grams sugar, depending on the sweetness of the fruit
- ½teaspoon lemon zest
- Seeds from ½ vanilla bean (or ½ teaspoon vanilla extract)
- 1tablespoon all-purpose flour
- Pinch of kosher salt
- 2medium nectarines (about ¾ pound/340 grams), pitted and sliced into ½-inch slices
- 1¼cups/180 grams blueberries
- 1tablespoon lemon juice
- 1recipe all-butter pie crust, chilled
- 1egg, beaten
- ¾teaspoon turbinado sugar
- Pinch of flaky salt
To Finish
Nutritional analysis per serving (1 servings)
1392 calories; 64 grams fat; 23 grams saturated fat; 0 grams trans fat; 25 grams monounsaturated fat; 9 grams polyunsaturated fat; 194 grams carbohydrates; 15 grams dietary fiber; 46 grams sugars; 18 grams protein; 1268 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees, and position a rack in the lower third of the oven. Line a rimmed baking sheet with parchment paper.
- Step 2
Combine sugar, lemon zest and vanilla in a large bowl. Use your fingertips to rub the zest and seeds (or extract) into the sugar. Add the flour and salt and stir to combine. Add the nectarines, blueberries and lemon juice, but don’t stir quite yet.
- Step 3
On a lightly floured surface, roll dough into a 12-inch round just under ¼-inch thick. Transfer the dough to the prepared baking sheet.
- Step 4
Stir the filling to combine, then pile all the fruit in the center of the dough, leaving a 2-inch border. Press the fruit gently to make sure there are no large open pockets. Fold the edges of the dough up and over the fruit and press gently to seal the folds.
- Step 5
Put the whole baking sheet into the freezer, and chill the formed galette until the dough is very firm, about 15 minutes. Brush dough with the beaten egg, and sprinkle with sugar and salt. Bake until deep golden brown and the juices are bubbling, about 45 minutes. Cool slightly before serving.
Private Notes
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Comments
I make it in an iron skillet lined with parchment paper. When it’s done, I lift it out of the skillet and slide it onto a pie plate.
Am i the only person who does not have room in her freezer for an entire baking sheet? Can someone suggest an alternative?
Chilling the dough helps relax the gluten and keep the galette from spreading too much when it hits the heat.....it also helps the dough absorb any moisture.
I actually blind baked the crust first for 7 minutes or so, then filled and baked, like a pie. I did not chill anything. Excellent, and why not.
I make galettes all the time. In fact, made one last night with apples. I always make the dough the day before and use seasonal fruit. When the galette comes out of the oven, I brush the fruit with a little apricot jam for that shiny, professional look. As a pie lover, you can't find an easier way to make a pie than this. Besides, its rustic appearance is quite impressive. Serve with vanilla ice cream. YUM!
I hate to ask but have to: could canned peaches (in their own juice) work as well, or well enough? The nectarines and peaches are usually sub-par, with little taste, and often start rotting before ripening. I love them, but have generally stopped buying them because I cannot trust the quality anymore. I long for European nectarines!
Drain well, and make soda with the left-over juice.