This past Sunday I went to my local farmers market and made a beeline for “the peach guy.” I was happy to discover that not only were peaches available, but so were nectarines. They always have samples of the varieties on sale that day, and I discovered a White Nectarine that was the most delicious thing I have tasted in recent memory. Never in my life have I had such a juicy, delicious nectarine. I bought a bagful, along with a bounty of other fruits and veggies, and headed home to indulge.
Aside from just eating these nectarines for the foreseeable future, I also decided to bake a summery galette. A galette, for those unfamiliar, is a rustic pie. No need for a pie dish–just roll out a slab of dough in an approximate circle, throw on the fruit or veggie toppings that you prefer, and fold over the sides to create a rough crust.
The “hardest” part of this recipe is getting the stone pits out of the nectarines. Once you work your way around that, you should be good to go.
Nectarine Raspberry Galette
2 c all-purpose flour
3/4 t salt
½ c + 7 T unsalted butter, chilled and cut into small pieces
¼ c ice water, plus more as needed
1 ½ lb. nectarines, halved, pitted, and sliced lengthwise
½ pint raspberries
3 T sugar
1 T coarse sugar (turbinado sugar, sparkling sugar, etc.), optional
- Make dough. Combine flour, salt, and butter in a large bowl and cut with a pastry blender until pea-sized crumbs remain. Next, add in 1/4 cup of ice water, combining gently by hand to evenly distribute the moisture and form it into a disc. Only add additional water gradually as needed, so as not to get the dough too damp. Alternatively, the entire dough-making process can be done in a food processor.
- Wrap dough in plastic wrap and refrigerate for 2 hours, or up to a day.
- Preheat oven to 425. If you have a baking stone, place in oven and heat for 45 minutes.
- Remove dough from fridge about 10 minutes before you’re ready to roll it out so that it comes out of a really hard state. I suggest rolling this out on top of a piece of parchment paper to make transferring the dough easier in the next step. Dust parchment surface and dough with flour; Roll into a 15-inch circle. Exact size or perfect edges are unnecessary.
- Transfer dough to preheated baking stone or a large pizza tray. (The parchment can stay during baking, no problem.) Arrange nectarines in concentric circles, leaving at least 2-inches of bare crust around the edges. Fold crust over onto itself to the edge of the nectarines. Throw raspberries on top. Sprinkle berries/nectarines with table sugar.
- Whisk egg and brush crust with egg wash. Sprinkle crust with coarse sugar (you can use table sugar here, too, it just won’t be as decorative).
- Bake for about 50 minutes, until the crust is golden. Remove from oven and cool slightly. Serve.