Nectarine galette is one of our favorite easy summer desserts. Galette, sometimes called a rustic tart, is the simplest tart you can make. You don‘t need any baking pans. All you need to do is make a pie crust, put some fruit on top, fold the edges up around a pile of fruit filling, and bake – that‘s it! You can use any fruit that you like, but in the recipe below I suggest a really great combination of nectarines/peaches with raspberries. What also distinguishes this recipe is the cream cheese pie crust. It’s really wonderful, tastes slightly tangy, and is super flaky. I encourage you to give this recipe a go just for this pie crust!
Ingredients:
Galette is very easy and forgiving dessert. It’s made with pastry crust and fruit filling.
- For the filling, you can use any fruit that you like, I used here nectarines and raspberries. Peaches can be used instead and you can omit the raspberries.
- I made this tart with an amazing cream cheese pastry crust, I really love it. It tastes amazing, tangy and is more flaky than traditional shortcrust pastry. I also made these blueberry hand pies using this dough. You can use any favorite pastry crust recipe dough, though. You can make for example this almond pastry crust from the strawberry rhubarb galette recipe or regular shortcrust pastry dough (no egg) from this fig tart recipe or shortcrust pastry dough with an egg from this number cake recipe.
Step by step instructions:
Start with making the cream cheese pastry dough:
You can make it using a stand mixer, food processor or even by hand. I like it to make it most in my stand mixer.
- Mix the flour with powdered sugar and salt.
- Add the cold cubed butter and cold cream cheese.
3. Mix at the low speed until the dough comes together (it will look like a lot of lumps at first but it will come together).
4. Wrap in plastic foil and put in the fridge for 1 hour.
Next, make the fruit filling:
5. Cut the nectarines into quarters. If they have released lots of juices, pat them dry with paper towels.
6. Toss the nectarines with sugar and cornstarch.
Assemble the galette:
7. Roll out the dough and pile the fruit in the middle. Leave a border and cut 8 slits in it.
8. Fold the dough over the fruit, brush the edges of the dough with milk/cream or egg wash, sprinkle with sugar and bake!
Enjoy!
Important tips on working with this dough:
- This dough is a little more sticky than traditional shortcrust pastry dough, so it’s really important that it’s well-chilled.
- Sprinkle the dough generously with flour on both sides before rolling it out. While rolling it out check if it doesn’t stick to the baking paper. If it sticks – sprinkle it with more flour or put the dough in the fridge for 15 minutes or to the freezer for 5 minutes.
- Make the filling right before rolling out the dough. If you make it sooner, fruit mixed with sugar will release lots of water! If this is what you did, just discard the liquid and add more sugar and cornstarch to the fruit then proceed as in the recipe.
Storage:
The tart tastes best on the day of baking. The dough itself is good the next day (maybe a little less crispy) but baked fruits are not as good as freshly baked.
Nectarine and raspberry galette
Ingredients
cream cheese pie crust:
- 1 cup (4.5-oz/130g) all-purpose flour spooned and leveled
- ⅓ cup (1.4-oz/40g) powdered sugar
- 4 oz (115g) cream cheese cold
- 6 tablespoons (3-oz/85g) butter cold
- pinch of salt
filling:
- 24 oz (700g) nectarines or peaches, about 7 small fruits, better are firm than ripe and soft
- 1 cup raspberries 3.5-oz/100g
- 1 tablespoon cornstarch / potato starch
- ⅓ cup granulated sugar 2.3-oz/65g
to finish:
- 1 tablespoon milk or cream or ½ beaten egg
- 2 tablespoons granulated sugar
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Instructions
Pie crust:
- Making the crust by hand: mix the flour with powdered sugar and salt, add the cold cream cheese and diced butter, chop everything with a knife until a crumble forms (or rub the butter chunks and flour mixture with your fingers), then knead quickly with your hands, until dough forms a smooth ball (be careful not to overmix it!)
- If using a stand mixer: add flour, powdered sugar, and salt to the mixing bowl, stir. Add the cold cream cheese and cold diced butter, mix at the lowest speed using a paddle-shaped attachment until dough forms a smooth ball (be careful not to overmix it!).
- If using a food processor: Add the flour, powdered sugar and salt into the bowl of a food processor, put the cold cream cheese and cold diced butter on top. Pulse with intervals until dough forms a smooth ball (be careful not to overmix it!).
- In all cases – flatten the dough, wrap in plastic foil, and put in the fridge for 1 hour.
Filling:
- After this time, preheat the oven to 375 °F / 190 °C / Gas Mark 5, no fan.
- In a medium bowl, mix the sugar with potato starch together.
- Cut the nectarines into 8 wedges. If they have released some juice, pat them dry with paper towels. You can peel the nectarines/peaches, but it's not necessary.
- Add the nectarines (without the raspberries) to the bowl and toss with the starch and sugar mixture.
Assembling the galette:
- Roll out the dough on a piece of baking paper (well-sprinkled with flour) into a round, roughly 14-inch (35 cm) in diameter. Transfer the dough with baking paper onto a baking tray.
- Pile the fruit in the center of the dough and spread out into an even layer, leaving a 2-inch (5cm) border (leave out the fruit juice that will be at the bottom of the bowl), then place the raspberries on top.
- Using a sharp knife, cut 8 slits in the border of the dough, each running from fruit to the edge of the dough. Fold each segment of dough over fruits.
- Brush the edges of the dough with milk / cream / beaten egg, sprinkle with sugar.
- Bake for about 40 minutes, or until the dough is golden brown and the filling bubbling. It may be a little shorter or longer in your oven, just observe the color of the dough.
- Leave to rest for about 10 minutes, then cut into servings.
- Enjoy!
Notes
- Tips for making perfect galette:
- This dough is a little more sticky than traditional shortcrust pastry dough, so it’s really important that it’s well-chilled.
- Sprinkle the dough generously with flour on both sides before rolling it out. While rolling it out check if it doesn’t stick to the baking paper. If it sticks – sprinkle it with more flour or put the dough in the fridge for 15 minutes or to the freezer for 5 minutes.
- Make the filling right before rolling out the dough. If you make it sooner, fruit mixed with sugar will release lots of water! If this is what you did, just discard the liquid and add more sugar and cornstarch to the fruit then proceed as in the recipe.
- Calories = 1/8 of the recipe = 1 serving. This is only an estimate!
- The tart tastes best on the day of baking. The dough itself is good the next day (maybe a little less crispy) but baked fruits are not that good).
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
2 Comments
Melissa Griffiths
25 June 2018 at 23:48This is so beautiful! I never think of nectarines when baking, but I’m sure they’re delicious in this galette!
Aleksandra
26 June 2018 at 05:32Thank you! They are perfect because they retain their shape after baking 🙂