Brown Butter Nectarine Galette with Basil + Lime
Servings Prep Time
6-8people 4hours
Cook Time
35-40minutes
Servings Prep Time
6-8people 4hours
Cook Time
35-40minutes
Ingredients
Dough
  • 165g unbleached white flour (can use all-purpose)
  • 4oz unsalted butter
  • 1/4tsp fine sea salt
  • 1/4c very cold water
Filling
  • 5 nectarines, sliced
  • 4oz unsalted butter
  • 1-2tbsp honey
  • 8 basil leaves, chopped
  • zest of 1 lime
  • juice of 1/2 lime
  • small pinch of fine sea salt
  • 1/4c almond meal
Egg Wash
  • 1 egg
  • 2tsbp milk
Instructions
Make Crust
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Press into a ball and wrap in plastic wrap to chill for a couple of hours, you can let this rest overnight.
Make Filling
  1. 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.
  2. Have the sliced nectarines in a large bowl. Toss the brown butter mixture with the nectarines to combine and set aside.
Assemble
  1. 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.
  2. 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.
  3. Beat together the egg and milk and brush the dough. You can add some sugar around the edge if you want.
  4. Bake galette for 35-40 minutes, until crust is golden. Let cool slightly and drizzle honey over the galette. Cut, serve and enjoy!
Recipe Notes

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.