Nectarines are in full swing now, so I made a Rustic Nectarine Galette! This one-crust pie is nearly identical to the peach galette I made several times last year. The only change? I added a whisper of cardamom in order to infuse the fruit with a lovely floral fragrance. Here’s the video how-to along with a few notes and the handy-dandy printable recipe:
Rustic Nectarine Galette: The Video Recipe
A Few Notes:
Note #1: For the best galette, be sure to use Pâte Sucrée for the crust. As illustrated in the video, this all-butter French pastry dough is really easy to make in a food processor. If I can make it, you can make it!
Note #2: Nectarines are available throughout the summer months. The fruit can change from hard and under-ripe to mushy-soft and over-ripe in a matter of days. For the purpose of baking, use the fruit when it offers only a slight amount of “give” when pressed with a finger.
Note #3: If you make this Rustic Nectarine Galette, please let me know how it turns out for you! And remember, you can always substitute peaches for nectarines. A nectarine is simply a peach without the fuzz.
Here’s the printable recipe:
Rustic Nectarine Galette
- A rimless baking sheet lined with parchment paper (or, use a rimmed baking sheet turned upside down)
For the French pastry dough:
- 1 1/2 cups (180g) all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick; 113g) cold unsalted butter, diced
- 1/4-1/3 cup ice water
For the nectarines:
- 1/2 cup (60g) sugar
- 3 tablespoons tapioca flour
- 1/2 teaspoon ground cinnamon
- Scant 1/2 teaspoon ground cardamom
- 6-8 perfectly ripe (but not overripe) nectarines
For topping the pastry dough:
- 1 generous tablespoon tapioca flour
For glazing the dough:
- 1 whole egg, beaten
Making the French pastry dough:
- Tip the all-purpose flour, the 2 tablespoons of sugar and the salt into the bowl of a food processor. Pulse to combine. Add the diced butter and then turn the machine on and add the water through the feed tube. Use the lesser amount of water if weather is humid. Immediately stop the machine when the dough begins to mass on the blade.
Chilling the dough:
- Pour the crumbly dough onto a non-floured surface. Roughly form the dough into a ball, and then flatten into a disk. Wrap the disk in plastic and chill for at least 1 hour in the refrigerator.
Preparing the nectarines:
- In a medium bowl, whisk together the 1/2 cup sugar, 3 tablespoons of tapioca flour, and the ground cinnamon and cardamom. Halve the nectarines and remove pits. Cut each half lengthwise into 1/4- to 1/2-inch wedges. Add the wedges to the sugar/tapioca mixture, and gently toss them with a spatula to coat. Let the nectarines macerate (exude their juices) for 10 minutes.
Rolling out the dough:
- While the peaches macerate, unwrap the dough and let it achieve room temperature for 10 minutes. On a lightly-floured surface, roll the dough into a 12-inch-diameter circle. Then fold the dough into quarters, and unfold it onto the rimless, parchment-lined baking sheet.
Assembling the galette:
- Put 1 generous tablespoon of tapioca flour in the center of the dough, and then spread it out, with your hand, to within 1 1/2 inches of the dough's edge. Arrange the nectarine wedges in concentric circles over the tapioca coating. (Do not add the excess juice that remains in the bowl.) Then fold the exposed border over the fruit, making pleats as necessary. Put the galette in the refrigerator, center the oven rack, and preheat the oven to 375°F.
Baking and serving the galette:
- Just before baking, brush the pastry dough with the beaten egg. Bake until the pastry browns and the nectarines begin to caramelize -- 45-50 minutes. Run a thin spatula or knife between the edge of the crust and parchment paper to gently loosen the crust. Then slide the galette onto a wire rack, and let it cool for 30 minutes. Transfer the galette to a wooden board for easy slicing. Serve with or without whipped cream, vanilla ice cream, or Creme Fraiche.