I don’t have a lot of words for you today. With 9 days until the upcoming wedding- my brain feels a bit fried. I’ve been baking every day this week, trying to tally up some good things to share with you while I’m gone! (don’t worry- baking has kept me sane!) So- as I write posts for 2 weeks in the future, I don’t have many anecdotes or banter. But I DO have a gorgeous white nectarine galette that was so simple to make and so delicious with a cup of coffee!
I didn’t know until recently that nectarines came in a white variety. They taste just as good as the normal ones, with a hidden white fruit inside.
This is the first time I’ve ever made a galette. It’s really very simple. Basically just a round of pie crust, filled with ripe fruit.
The corners get folded in, and pats of butter and a sprinkling of sugar get added to make it even more delicious.
After a bit of baking, the fruit is soft and bubbly, and the crust is flaky and golden. Perfect. Yum.
- 1 cup unbleached all-purpose flour
- 1/2 teaspoons sugar
- 1/8 teaspoon salt
- 6 tablespoons (3/4 stick or 3 ounces) unsalted butter, chilled, cut into 1/2–inch pieces
- 3 white nectarines (or regular ones) cut into thin slices
- 1/2 tsp cinnamon
- 1/4 tsp ground giner
- 1/8 tsp ground nutmeg
- 3 tablespoons turbinado sugar
- 2 tablespoons unsalted butter, cut up
- Combine the flour, sugar, and salt in a large, mixing bowl. Cut in six tablespoons of the butter with a pastry blender or two knives, mixing until the dough is crumbly with no pieces bigger than small peas.
- Drizzle four tablespoons ice water over the mixture, and use a rubber spatula to pull the mixture together. Gather the dough into a mound (either in the bowl or on a counter) and gently knead it together, for just a few seconds. If it’s not coming together, add more ice water, a tablespoon at a time, until it does.
- Wrap dough in a flat disc in plastic and refrigerate for at least 30 minutes before rolling out.
- When you are ready to roll out the dough, let it soften slightly in room temperature so that it is malleable but still cold. On a lightly floured surface, roll out the disk into a 14-inch circle about 1/8 inch thick. Transfer the dough to a parchment-lined baking sheet and refrigerate another 1/2 hour before using.
- When you're ready to assemble, gently toss the nectarine slices with the spices and toss gently until well-coated.
- Arrange them on the crust- leaving a good 2 inch border around the outside edge. Sprinkle fruit with 2 tablespoons of the sugar. Fold the edges of the dough toward the center, overlapping slightly and partially covering the fruit. Brush the dough with 2 teaspoons water and sprinkle with the remaining tablespoon of sugar.
- Bake at 375 (F) for 35-40 minutes-or until the crust is golden and the fruit is bubbly.