Nectarine Galette

This rustic nectarine galette with sour cherry jam is an elegant dessert that's perfect dessert screaming with flavors of summer!

Why Nectarine Galette?

A galette is a rustic pastry of French origin that are simple and versatile. The roll the flaky crust, add the filling, fold the edges to create a characteristic rustic appearance. There is no need for a pie tray.

Filling calls for any fruit, though you can make a savory one too. In my backyard, the trees are loaded with tons of fruit and this galette is a great way to utilize the frsh produce while entertaining friends and family with an ultimate dessert.

This nectarine stand out with the addition of cherry jam. Just a schmear of jerry jam on the crust and on top of the fruit galette gives a vibrant appeal and is also one of the ways to utilize your cherry tree produce! Two in one usage of fruits.

Flaky crust with a sweet fruit filling is the ultimate dessert that you will crave for. Keep the recipe card ready as your guests will want it.

Pie Crust

For the crust, I always follow my simple recipe which yields a flaky and buttery crust. This is always the one that I use to make for Blueberry Pie or Strawberry Pie. You could also tweak in flavors just like this cherry almond pie.

Or make it savory. This Aloo Channa Paneer pie is a perfect example showcasing a savory and flaky pie crust.

To make cream pies, bake buttery pie crusts and fill it with then creamy fillings which either need baking or refrigeration. Brown Sugar Boba Cream Pie is one where the bottom pie crust and creamy filling is to die for!

Any pie you bake, the rule of thumb is a perfect flaky crust and to achieve this always use ice cold butter and ice cold water. Gather the dough and do not knead too much, else gluten will develop. There should be chunks of butter visible in the gathered dough which while baking will give the flaky crust. Wrap it and refrigerate it atleast for an hour before rolling or shaping the pie dough. These steps will always give the best pie! Always!

What do you need to make this galette?

All purpose flour - this is the base for the galette.

Salt - gives flavor

Sugar - adds a mild sweetness to the crust and filling, and also for final finish.

Butter - cold butter gives the best result of a flaky crust.

Water - water must be ice cold to prevent the butter from melting.

Vanilla extract paste - This recipe uses Taylor & Colledge Vanilla extract paste. Boosts aroma and flavor. This makes easier to prepare the filling as it is thicker than vanilla extract.

Cornstarch - Thickens the filling

Cherry Jam - This adds a vibrant color to the galette and also adds flavor.

What to serve this galette with?

We love to chomp this delicious dessert as such. When served with a scoop of vanilla ice cream, this is the phenomenal summer dessert! Whenever I bake pies in summer, I always make a big batch of my vanilla ice cream to make entertaining easier!

Storage

Galettes are best when you serve them warm. Best the day you bake them. However, they are great for a day at room temperature. For longer shlef life, store in an airtight container in the fridge. Alternatively, you may wrap them in plastic wrap and then store in airtight container. Warm them in the oven and then serve.

How many servings does this galette make?

This 9 to 10-inch galette makes about eight servings. If you prefer bigger portion, you may slice into six servings. If you want more number of slices, double or triple the recipe and make more number galettes as needed.

Can I use store bought pie crust?

I always prefer to make everything from scratch at home. So my pie crusts are homemade. However, if you are in a time pinch, use store bought pie crust dough only. Prebaked crusts will not work in this recipe. Make sure to follow the instructions listed on the package to defrost the pie dough.

Should I use cherry jam only?

I love the vibrant color that cherry jam adds. You may substitute it with orange marmalade or apricot jam. For a fun twist you could use blood orange marmalade too.

A note about vanilla extract paste

Using vanilla extract paste is an easier way to use in the filling. Nectarine being a juicy fruit, addition of sugar causes the fruit juice to ooze out. Vanilla extract paste is advantageous as it is thicker and doesn't add to the liquids unlike the regular vanilla extracts.

Can I use frozen fruit in this recipe?

I do not recommend using frozen fruit for the galette as they have more water. However, if you choose to try it, I suugest you add appropriate quantity of cornstarch to thicken the filling while the galette bakes.

How ripe the fruit should be?

I always prefer to use firm but ripe fruits as they give the best results. Over ripe fruits will be very juicy and the juices might leak out of the galette while baking in the oven resulting in a mess. Moreover, it may not be easier to arrange them beautifully as they will be oozing out the juice.

Nectarine and cherries are a great combination and you could make this Cherry and Nectarine Crisp with Oat Streusel for yet another summer dessert! If you have tons of nectarines from your backyard, I recommend this Grilled Nectarine and Feta Salad for a healthy meal.

More Pie Recipes

Strawberry Pie

Brown Sugar Boba Cream Pie

Aloo Channa Paneer pie

cherry almond pie

Nectarine Galette

This rustic nectarine galette with sour cherry jam is an elegant dessert that's perfect dessert screaming with flavors of summer!

Course Dessert

Keyword galette, nectarine

Servings slices

Ingredients

1¼ cup All purpose flour
¾ tsp Salt
1 stick Butter Cold
1 tbsp Sugar
2-3 tbsp Water ice cold

Filling

3 cups Nectarine cut into ½-¾ in wedges
3-4 tbsp Cherry jam
2 tbsp Sugar
2 tbsp Cornstarch
½ tsp Vanilla extract paste

Brushing

1 tbsp Milk
1 tbsp Sugar

Instructions

To a bowl add the flour, salt, sugar, ad mix it. Add the cubed cold butter. With a pastry knife/blender, cut the cubes of butter incorporating tiny bits of it into the dough.
Sprinkle ice cold water as necessary to gather the dough into a ball. Wrap, and refrigerate for at least an hour.
Preheat the oven to 400℉
Take the dough and roll into a 11-in circle. Place the rolled crust on to a parchment lined tray. Alternatively, I prefer to roll the crust on a parchment itself and transfer it to a tray.
Add the sugar, corn starch, vanilla extract paste and lemon juice. Fold the nectarine with the mixture gently enough to coat the fruit.
Leaving about one and one and a half inch around, brush the pie dough with two-thirds of the cherry jam.
Arrange the nectarine slices in a appealing way (or as you like it) on the pie crust on top of the jam.
Fold the edges of the dough over the nectarine filling, overlap it if needed when making the fold in a circle shape making sure to press the edges to seal them. Brush with remaining cherry jam. Brush with milk and sprinkle with sugar.
Bake for 30-35 minutes at to 400℉ until the crust is golden and the filling is bubbly. Remove from the oven, cool for 10 minutes and then slice.
Serve the nectarine galette slice as such or with a scoop of ice cream.