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Homemade Nectarine Galette

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This Homemade Nectarine Galette has the sweet flavor of ripe, Summer nectarines in a flakey, buttery homemade pastry crust. It goes perfectly with a large scoop of vanilla ice cream! (6-8 servings)

Estimated reading time: 3 minutes

This Homemade Nectarine Galette has the sweet flavor of ripe, Summer nectarines in a flakey, butter-y homemade pastry crust.

Table of contents

Homemade Nectarine Galette

Hi Everyone, this Homemade Nectarine Galette is the perfect way to extend Summer.

You can make this with frozen nectarines as well so you can enjoy this recipe year-round.

This Homemade Nectarine Galette has the sweet flavor of ripe, Summer nectarines in a flakey, butter-y homemade pastry crust.

Nectarine Season in New Jersey

Nectarine (and Peach) Season: (early July 5th) July 20th – September 1st, late September 15th

This Homemade Nectarine Galette has the sweet flavor of ripe, Summer nectarines in a flakey, butter-y homemade pastry crust.

Ingredients

DOUBLE CRUST PIE PASTRY *THIS HOMEMADE NECTARINE GALETTE USES HALF OF THIS PASTRY RECIPE

  • 2 1/3 cups all-purpose unbleached flour, plus extra for rolling out the dough
  • 1 cup unsalted butter, must be solid, sliced in 1 tablespoon increments, chilled
  • 1 tablespoon granulated white sugar
  • 1 tablespoon freshly squeezed lemon juice, You can substitute the same amount apple cider vinegar
  • 1/4 teaspoon Kosher salt, freshly squeezed lemon juice
  • 3/4 cup ice water, plus more, if needed
  • 1 small egg, optional, for washing the pastry before baking
  • 1-2 tablespoons Demerara (this is the variety that I use) baking sugar, or you can use turbinado raw sugar for sprinkling on the crust before you put it in the oven
  • 1 tablespoon unsalted butter, cut into small pieces to dot the top of the galette before baking

NECTARINE FILLING

  • 2 cups nectarines, skinned, pitted, and sliced
  • 1/4-1/3 cup granulated white sugar, I use organic sugar, if the fruit is sweet use less sugar, if it’s not sweet use the larger amount
  • 1 teaspoon freshly squeezed lemon juice
  • 2 tablespoons cornstarch, You can substitute the same amount apple cider vinegar 2 tablespoons cornstarch
  • 1/8 teaspoon Kosher or sea salt
  • 1/2 teaspoon ground cinnamon, Ceylon cinnamon is more fragrant
This Homemade Nectarine Galette has the sweet flavor of ripe, Summer nectarines in a flakey, butter-y homemade pastry crust.

Kitchen Tools

  • rimmed baking sheet
  • silicone baking mat
  • large mixing bowl
  • baking spatula
  • measuring spoons and cups
  • 2-cup wet measure
  • pastry blender/dough blender
  • measure spoons and cups

I know you will love this Homemade Nectarine Galette recipe!

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Homemade Nectarine Galette Story

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What kind of fruit would you make into a Galette recipe? Please let me know in the comments below!

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Homemade Nectarine Galette

Homemade Nectarine Galette

Yield: 6 servings
Prep Time: 1 hour 35 minutes
Cook Time: 25 minutes
Total Time: 2 hours

This Homemade Nectarine Galette has the sweet flavor of ripe, Summer nectarines in a flakey, buttery homemade pastry crust.

Ingredients

Double Crust Pie Pastry *this Homemade Nectarine Galette uses half of this pastry recipe

  • 2 1/3 cups all-purpose unbleached flour, plus extra for rolling out the dough
  • 1 cup unsalted butter, must be solid, sliced in 1 tablespoon increments, chilled
  • 1 tablespoon granulated white sugar
  • 1 tablespoon fresh squeezed lemon juice, You can substitute the same amount apple cider vinegar
  • 1/4 teaspoon Kosher salt, fresh squeezed lemon juice
  • 3/4 cup ice water, plus more, if needed
  • 1 small egg, optional, for washing the pastry before baking
  • 1-2 tablespoons Demerara (this is the variety that I use) baking sugar, or you can use turbinado raw sugar for sprinkling on the crust before you put it in the oven
  • 1 tablespoon unsalted butter, cut into small pieces to dot the top of the galette before baking

Nectarine Filling

  • 2 cups nectarines, skinned, pitted and sliced
  • 1/4-1/3 cup granulated white sugar, I use organic sugar, if the fruit is sweet use less sugar, if it's not sweet use the larger amount
  • 1 teaspoon fresh squeezed lemon juice
  • 2 tablespoons cornstarch, You can substitute the same amount apple cider vinegar 2 tablespoons cornstarch
  • 1/8 teaspoon Kosher or sea salt
  • 1/2 teaspoon ground cinnamon, Ceylon cinnamon is more fragrant

Instructions

Double-Crust Pie Pastry *this Homemade Nectarine Galette uses half of this pastry recipe

  1. Before starting, make sure all ingredients are cold to ensure the crust comes out flaky. The whole idea through this dough-making process is to keep the dough cold so that it comes out flakey when baked.
  2. In a large mixing bowl, mix 2-1/3 cups flour, 1 tablespoon sugar, 1 tablespoon apple cider vinegar or fresh lemon juice, 1/4 teaspoon salt, and 1 cup chilled butter slices. Using a pastry blender, work the mixture until you get a crumbly texture with about 1/2-inch inch butter chunks.
  3. Starting with 1/4 cup ice water, gradually add the ice water into the mixture and using a large fork and then your fingertips, work the dough until it just comes together into a ball. If it needs more ice water to form a ball, then you can add more and keep the ice water on hand in case you need more later if the dough dries out.
  4. Wrap the dough in plastic wrap to prevent drying and refrigerate for a 1/2 hour before rolling out.
  5. After chilling for a 1/2 hour, divide the dough ball evenly in half with a dough scraper. Wrap 1 half of the dough in the plastic wrap and return to the refrigerator to use for another recipe. 
  6. Roll the chilled dough out in an 11-inch circle, 1/4 inch thick. Cover the dough with plastic wrap and chill the dough while you put together the apple filling. 

Nectarine Filling

  1. Preheat oven to 450 degrees F.
  2. In a large mixing bowl, mix the nectarines, lemon juice, cornstarch, sugar, Kosher salt, and ground cinnamon until combined.
  3. Line a rimmed baking sheet with parchment paper or a silicone baking mat. Place the chilled dough 11-inch circle in the middle of the lined baking sheet.
  4. Brush the pastry crust with the beaten egg and sprinkle evenly with Demerara baking sugar.
  5. Bake at 450 degrees for 20-25 minutes until golden. When it's done, allow cooling before serving, allowing the filling to firm up before slicing. Enjoy alone or with vanilla whipped cream and/or vanilla ice cream!

Notes

You can take a shortcut with this recipe and get frozen pastry crust but I highly recommend my recipe for Double Pie Crust which I include. The Homemade Nectarine Galette recipe uses half of the Double Pie Crust recipe, so you can save the other half for another fruit galette.

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 772Total Fat: 46gSaturated Fat: 26gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 117mgSodium: 352mgCarbohydrates: 87gFiber: 3gSugar: 38gProtein: 6g

Please note that the Calculated Nutrition is an estimate at best.

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© Sara Maniez
Cuisine: American / Category: brunch recipes

Sara Maniez
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