A galette is basically an open-faced sandwich version of a pie…so delicious. These nectarines were sweet and juicy, perfect for this recipe. I love showcasing fruit, especially when its in season but just as important as the fruit is the crust. You need a good crust! I hate having a galette with a soggy bottom, this crust holds up well and I also employed a trick to help with the juices from the nectarines, which can be found below (hint: almond meal).
Before we dive into this nectarine galette recipe any further…man its been a crazy busy week! School has started and its been one thing after the other. Thankfully I can unwind during the weekend! I’ve been able to go to different farmer markets in the Boulder area and they are amazing. The first market I went to when I got into Colorado was the Longmont farmers market. It was there that I found some of the BEST honey I have ever had from the Lazy Bee Ranch.
Its the honey I used in this nectarine galette recipe, in my yogurt and now in my baking. You should definitely check them out! Along with this honey, I wanted to incorporate additional bright summer flavors. I used the combination of basil and lime and it adds a really nice background flavor, not too overwhelming and goes really well with the nectarines. Add the flaky crust and you’ve got a winner.
Enjoy the last bits of summer, it was a little cold here the last couple of days. I’m going to enjoy the return of the heat while it lasts and get ready for a pumpkin-spiced Fall. Check out the nectarine galette recipe below, its delicious!
| Prep Time | 4 hours |
| Cook Time | 35-40 minutes |
| Servings |
6-8 people
|
- 165 g unbleached white flour (can use all-purpose)
- 4 oz unsalted butter
- 1/4 tsp fine sea salt
- 1/4 c very cold water
- 5 nectarines, sliced
- 4 oz unsalted butter
- 1-2 tbsp honey
- 8 basil leaves, chopped
- zest of 1 lime
- juice of 1/2 lime
- small pinch of fine sea salt
- 1/4 c almond meal
- 1 egg
- 2 tsbp milk
Ingredients
Dough
Filling
Egg Wash
|
|
- First, cut the butter into about 1 inch pieces and put on a plate/bowl and place in a freezer for about 15 minutes. You can do this step ahead of time and just pull out when you're ready to make the crust.
- Sift the flour and stir the salt into the flour. Add the butter and coat with the flour. Begin to shape the flour and butter mixture into a rectangle (7-9 inches). Flour a rolling pin and begin flattening the butter into the flour. Alternatively, you can use your hands to flatten the butter. Roll a few time, then scrap up the mixture and reform it into a rectangle and roll two more times. Scrap up the mixture, wrap with plastic wrap or a bowl and chill 20-25 minutes. Take out of fridge and form into a rectangle and roll two more times, the goal is to layer the flour and fat. Place flour-butter mixture back into the fridge for 20 minutes.
- Take mixture out of the fridge and form a well and pour the cold water in the middle. Gently push the sides of the well toward the center and start forming the dough. Some water will escape, it happens to me and that's okay.
- Roll out the dough into a rectangle and fold the top and bottom toward the center like a letter or book covers. Turn the dough 90 degrees and roll into a rectangle. Its going to be a little crumbling but keep working the dough. By the second or third roll, the dough will come together. You want to fold the dough at least three times.
- Press into a ball and wrap in plastic wrap to chill for a couple of hours, you can let this rest overnight.
- Cook butter on low heat in a small saucepan. After a few minutes the butter will start to bubble and splatter so be careful. Use a spatula or wooden spoon to stir the butter. Stir constantly to keep the milk solids from sticking to the bottom of the pan. After about 5-10 minutes, the butter should get darker and have a nutty aroma. Remove butter from pan and pour into a bowl to cool slightly. Add salt, honey, lime zest, lime juice and basil to the butter and stir to combine.
- Have the sliced nectarines in a large bowl. Toss the brown butter mixture with the nectarines to combine and set aside.
- Preheat oven to 400 degrees. Take dough out of the fridge and let it warm up for 10-15 minutes. Lay out a large sheet of parchment paper and place the dough on the paper. Roll out the dough to about 10-12 inches in diameter, about 1/8 inch in thickness. It doesn't have to be perfect, its meant to look rustic. Move parchment sheet with dough onto a baking sheet.
- Sprinkle the almond meal on top of the dough where you plan to place the fruit. Layer the nectarine slices on the dough in concentric circles. Fold the outer layers of the dough over the fruit.
- Beat together the egg and milk and brush the dough. You can add some sugar around the edge if you want.
- Bake galette for 35-40 minutes, until crust is golden. Let cool slightly and drizzle honey over the galette. Cut, serve and enjoy!
The dough recipe was adapted from this NYT recipe. If you don't feel like making the dough, feel free to use a store-bought crust.