Nectarine and Blueberry Galette

By Yossy Arefi

Updated July 26, 2018

  • Julia Gartland for The New York Times
Media 1 of 1
Total Time
1½ hours, plus cooling
Rating
4(1,154)
Comments
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The charm of a galette, a casual open-faced tart, is in its imperfections. It's O.K. if the fruit juices leak a little, and there is no fussy crust-crimping for those who find that part of pie-making frustrating. The often-overlooked nectarine is such a perfect summer fruit. It has all the honeyed sweetness of a peach, minus that fuzzy skin, plus a little hit of tartness, and it pairs beautifully with dark, sweet blueberries. The sugar here is given in a range: Use the smaller amount if your fruit is particularly sweet, the larger amount if it’s tart.

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Ingredients

Yield:One 9-inch galette

  • 6 to 8 tablespoons/80 to 100 grams sugar, depending on the sweetness of the fruit

  • ½ teaspoon lemon zest

  • Seeds from ½ vanilla bean (or ½ teaspoon vanilla extract)

  • 1 tablespoon all-purpose flour

  • Pinch of kosher salt

  • 2 medium nectarines (about ¾ pound/340 grams), pitted and sliced into ½-inch slices

  • 1 ¼ cups/180 grams blueberries

  • 1 tablespoon lemon juice

  • 1 recipe all-butter pie crust, chilled

TO FINISH

  • 1 egg, beaten

  • ¾ teaspoon turbinado sugar

  • Pinch of flaky salt

Ingredient Substitution Guide
Nutritional analysis per serving

198 grams carbs; 160 milligrams cholesterol; 1413 calories; 25 grams monounsaturated fat; 9 grams polyunsaturated fat; 23 grams saturated fat; 64 grams fat; 15 grams fiber; 1268 milligrams sodium; 18 grams protein; 49 grams sugar

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

  1. Step 1

    Heat oven to 400 degrees, and position a rack in the lower third of the oven. Line a rimmed baking sheet with parchment paper.

  2. Step 2

    Combine sugar, lemon zest and vanilla in a large bowl. Use your fingertips to rub the zest and seeds (or extract) into the sugar. Add the flour and salt and stir to combine. Add the nectarines, blueberries and lemon juice, but don’t stir quite yet.

  3. Step 3

    On a lightly floured surface, roll dough into a 12-inch round just under ¼-inch thick. Transfer the dough to the prepared baking sheet.

  4. Step 4

    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.

  5. Step 5

    Put the whole baking sheet into the freezer, and chill the formed galette until the dough is very firm, about 15 minutes. Brush dough with the beaten egg, and sprinkle with sugar and salt. Bake until deep golden brown and the juices are bubbling, about 45 minutes. Cool slightly before serving.

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Ratings

4 out of 5
1,154 user ratings
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Comments

Laurel

I make it in an iron skillet lined with parchment paper. When it’s done, I lift it out of the skillet and slide it onto a pie plate.

lupi

Am i the only person who does not have room in her freezer for an entire baking sheet? Can someone suggest an alternative?

Maggie

Chilling the dough helps relax the gluten and keep the galette from spreading too much when it hits the heat.....it also helps the dough absorb any moisture.

Tom

I've been making this a lot lately with local peaches! I use three peaches and no blueberries, dial back the sugar to 4 tbs, and double the vanilla and zest. I use Melissa Clark's crust recipe. With vanilla ice cream, it's always a huge hit. The best thing about it is that it's a perfect size for four people, without having half a pie left over -- too much of a temptation to leave about the kitchen!

Mark

I don’t understand how much of the 660 gms of dough should be chilled in discs for the galette recipe in which it is used

Joan

Delish! I used Georgia peaches and Maine blueberries. The berries overflowed the pastry which made it all the more delicious.

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