Blackberry and Nectarine Galette

We blog about this recipe here.

Blackberry and Nectarine Galette

Adapted from the NYTimes

Blueberry and Nectarine Galette

  • 4-6 T sugar, depending on the sweetness of the fruit
  • 1/2 tsp lemon zest
  • 1/2 teaspoon vanilla 
  • 1 T flour
  •  Pinch of kosher salt
  • 2 medium nectarines (about 3/4 pound), pitted and sliced into 1/2-inch slices
  • 1 1/4 c blueberries
  • 1 T lemon juice
  • 1 recipe all butter pie crust, chilled
  • 1 egg, slightly beaten
  • 3/4 tsp sugar
Heat oven to 400 degrees, and position a rack in the lower third of the oven. Line a rimmed baking sheet with parchment paper.

Combine sugar, lemon zest and vanilla in a large bowl.  Add the flour and salt and stir well to combine. Add the nectarines, blueberries and lemon juice.

On a lightly floured surface, roll dough into a 12-inch round just under 1/4-inch thick. Transfer the dough to the prepared baking sheet.

Stir the filling to combine, then pile all the fruit in the center of the dough, leaving a 2-inch border. Press the fruit gently to make sure there are no large open pockets. Fold the edges of the dough up and over the fruit and press gently to seal the folds.

Put the whole baking sheet into the refrigerator, and chill the formed galette until the dough is very firm, about 30 minutes. Brush dough with the beaten egg and sprinkle with sugar. Bake until deep golden brown and the juices are bubbling, about 45 minutes. Cool slightly before serving.

Recipe brought to you by and Andy and Ann.

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