By Martha Rose Shulman
- Total Time
- 2 hours 30 minutes
- Rating
- 4(349)
- Notes
- Read community notes
Nectarines and peaches work equally well here, as long as they're ripe and sweet. You can find almond powder, also called almond flour, in markets that sell baking supplies. The thin layer under the fruit will absorb juice so that the crust doesn't get soggy. Once you assemble the galette, you must place it in the freezer for an hour before baking, so plan accordingly.
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Ingredients
Yield:1 9-inch galette, serving 8
- 1dessert galette pastry (½ recipe)
- 1½pounds ripe nectarines, pitted and sliced
- 1basket (6 ounces) blackberries
- 2tablespoons mild honey, like clover, or 3 tablespoons brown sugar
- ¾teaspoon cinnamon
- ½teaspoon vanilla
- 25grams (¼ cup) almond powder
- 1egg beaten with 1 teaspoon milk, for egg wash
- 1tablespoon raw brown sugar
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
103 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 10 grams sugars; 2 grams protein; 16 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
Remove the pastry from the freezer and place it on a baking sheet lined with parchment. Leave it to thaw while you prepare the fruit, but don’t keep it out of the freezer for too long. It will thaw quickly and is easiest to handle if it’s cold. You want it just soft enough so that you can manipulate it.
Step
2
Combine the nectarines, blackberries, honey or 2 tablespoons of the sugar, ½ teaspoon of the cinnamon and the vanilla in a large bowl and gently toss together.
Step
3
Sprinkle the almond powder over the pastry, leaving a 2- to 3-inch border all around. Place the fruit on top. Fold the edges of the dough in over the fruit, pleating the edges as you work your way around the fruit to form a free-form tart that is roughly 9 inches in diameter. Place in the freezer on the baking sheet for 45 minutes to an hour. This helps the galette maintain its shape.
Step
4
Meanwhile, preheat the oven to 350 degrees. Remove the galette from the freezer. Brush the exposed edge of the pastry with the egg wash. Combine the remaining tablespoon of sugar and ¼ teaspoon cinnamon and sprinkle over the fruit and the crust. Place in the oven and bake 1 hour, until the fruit is bubbly and the juice is running out and caramelizing on the parchment. Remove from the oven and allow to cool for at least 15 minutes. Serve hot or warm or at room temperature.
- Advance preparation: You can assemble this through Step 3 and freeze it for up to a month. Once it is frozen, double-wrap in plastic.
Ratings
4
out of 5
349
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Cooking Notes
bluetomatoes
Many of us don't have a freezer with room to freeze the rolled out galette crust. So leaving it on the Silex or on parchment and coiling slightly is an option.
USE parchment paper underneath the galette crust. The crust can soften with the juices of the raw fruit and make it impossible to slide onto a baking sheet or reposition on a baking sheet.
Note the use of brown sugar vs white sugar. We use dermenta sugar for effect and for impact -- palettes need less sugar when hit early.
Cathymink
Used finely ground almonds, regular sweetened pie crust
PER
This is so simple, but everyone always raves about it when I make it. I like to grind up pistachios (not too finely) instead of using almond powder. I like the slight crunch from the pistachio bits and they do a good job of keeping the dough from getting soggy.
Sudbury Cook
This was delicious, but gave off a huge amount of liquid. We used 5 peaches and 6 ounces berries. I had to pour off juices mid way through a still needed to bake for about 70 minutes. I strongly recommend adding 1 -2 Tbs cornstarch to the fruit mixture along with the sugar and cinnamon.
Hind
Semolina or polenta
Mer in Seattle
I recommend adding a couple of punches of kosher salt and a tablespoon of lemon juice, particularly if the fruit is not completely ripe. I also raised the temperature to 400 for 15 minutes, after the recommended time, to achieve the brown crust and bubbling filling.
Maureen
Pretty and pleasant, but not wow. I used a standard pie crust, and added a bit of butter on top of the fruit. Agree with the reviewer who suggested almond extract — worth a try to add some oomph. What else I’ll do differently next time: slather some peach jam across the bottom of the crust prior to sprinkling on the almond flour.
Deb LaF.
What an awful crust, wasted beautiful fruit from a farm on a tasteless, too thin crust. I cannot fathom what the yeast adds to this at all. I prefer an all butter crust in a traditional Galette.Took way too much time to make and totally not worth it. I shant be making this recipe again.
ChefLarryDee
Great combination of fruit. I added some lemon juice for brightness. I would not make this crust again. It was too bead like. A pastry crust is what a dessert gallette calls for. This crust might be good for a savory gallette.
Sudbury Cook
This was delicious, but gave off a huge amount of liquid. We used 5 peaches and 6 ounces berries. I had to pour off juices mid way through a still needed to bake for about 70 minutes. I strongly recommend adding 1 -2 Tbs cornstarch to the fruit mixture along with the sugar and cinnamon.
Paria
Made this for my family and they loved it! I didn’t have almond flour so skipped that step, and used blueberries instead of blackberries, but I did make sure it spent 45 minutes in the freezer.
Yannick
Add 1 tbsp lemon juice for acidity
Austro Girl
Used fresh blackberries augmented w frozen (drained) peaches. Ground almonds to make almond 'meal', but didn't seem quite right, so added a touch of panko to absorb liquid, as well. Also -- used a whole wheat savory crust. Was a really nice, not-too-sweet ending to a long autumn dinner!
rosalind
Used almond not van extract
rosalind
Used SK’s galette crust -put on parchment paper - very ripe peaches make a lot of juice - drain. Did everything else.
PER
This is so simple, but everyone always raves about it when I make it. I like to grind up pistachios (not too finely) instead of using almond powder. I like the slight crunch from the pistachio bits and they do a good job of keeping the dough from getting soggy.
5starchefnurse
I'm surprised this is not a 5 star rating! I do think the glazing makes a huge difference. I used this recipe with wonderful results with minor addition like an brushing the top with the juice and lemon zest. Check out my result at:https://5starchefnurse.com/2018/07/16/nectarine-or-peach-and-blackberry-galette/
Ann Grant
My first try at a galette. The bare sweetening had me suspicious, so I added an extra tbls of honey. The filling was very soupy so I added 2 tbs of tapioca flour to the mix. Used peaches and blueberries. Way too tart. Other galette recipes I have since researched used 1/2 c sugar. Dough easy to handle, but not really worth the effort of a yeast bread. Not sure what the almond flour would have added. I used almonds ground in the food processor and weighed all ingredients. Disappointing.
Marissa
I love this galette and easy to do. Here's my take on this recipe--https://5starchefnurse.com/2018/07/16/nectarine-or-peach-and-blackberry-galette/Cooking notes: I use an orange or peach jam to brush on top to get a nice glaze. Added some blueberries or sometime raspberries.
Wild Game Option
Made this with huckleberries instead of blueberries. What a treat! I'd add a little citrus zest next time to expand the flavor profile.....
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