Once you make your first galette, you will be dreaming about making more.
Galettes are so easy and delicious that I would make one every week with any fruit that is in season. Galettes are free form tarts that require just a little preparation and they are really foolproof! They taste like pie and just by combining fruit with some sugar and spices – even vanilla – they will make you look like a professional pastry baker, like you spent hours making dessert.
One of the perks of living in California is the food. For a couple of weeks, the stands in the grocery stores were pouring nectarines, and I thought what can I do with them? A galette, obviously…
When you are making a fruit galette, you usually spread some fruit jelly on the dough to enhance the flavor of the fruit or to compensate if the fruit is not sweet enough. You also add sugar to the fruit and let it rest so it will release its juices and produce some nectar.
This time the fruit was so on point that again I thought I would use brown sugar truvia baking blend (this is not a sponsored post) just to make it a little lighter or almost guilt-free. The fruit tasted amazing, so I was very excited to see how the galette would turn out.
Instead of jelly, I used almonds, like one of the recipes from Williams-Sonoma suggested. I cannot even tell you! I had some marcona almonds in the freezer – to me these are the best almonds in the world! The marcona almonds have a very particular taste, I need to warn you though, once you try them your feelings for the other almonds won’t be the same.
They are originally from Spain and they are traditionally used to make turron and mazapan (nougat and marzipan). They are usually described as a mix between almond and macadamia. They are exquisite and once you start eating them you won’t be able to stop.
The almonds will be toasted to release their oils and then you mix them with sugar and lemon zest. That layer creates such a tasteful and crunchy crust between the dough and the fruit!
The preparation of the dough is very easy, especially if you have a food processor. Since this is a free form tart, you don’t really need any particular skills. It is a rustic dessert.
You place the fruit and pour the juices and bake it at 400 (I had to bake it at 375 since my oven is a terminator) for about 45 minutes and voila, you will be delighted!
The combination of fruit, sugar, lemon zest and almonds is divine! Honestly, you will start with a slice and won’t be able to stop from having another! I hope you make it and enjoy it as much as we did. Can’t wait to make this galette again but with apples in a few weeks!
Serve it with caramel or ice cream – we love it warm so that it will melt the ice cream 😉
Adapted from Williams-Sonoma Dessert of the Day, by Kim Laidlaw (Weldon Owen, 2013).
Nectarine and Almond Galette
Yield: 8 - 9 servings
1 1/4 cup of all purpose flour
1 tbs of sugar or Truvia baking blend
1/4 tsp of salt
8 tbs or 1 stick of cold butter, diced
3 tbs of iced cold water
4 large nectarines, pitted and sliced
3/4 cup of almonds, toasted and finelly ground
1/4 cup + 3 tbs of Brown Sugar Truvia Baking Blend or sugar
1/2 tsp lemon zest
1 egg yolk
1 tbsp of unsalted butter
Place flour and diced butter in a large bowl and blend with a fork or pastry blender until pieces are pea-size. Stir in sugar and salt.
You can place flour, butter, sugar and salt in the food processor and process until pieces are pea-size. transfer to a bowl.
Add 3 tbsp of iced water (one at a time) and stir and push moistened dough until all dough feels moistened. Form dough into a ball and cover with plastic wrap. Refrigerate for at least 30 minutes or 24 hours.
Cut the nectarines in half. Remove pit and dice finely. Place in a big bowl and add 3 tsp of brown sugar truvia baking blend (or 3 tbsp of sugar), stir and set aside.
Place almonds in a small pan and toast at medium heat until fragrant, they will be lightly brown. Grind in the food processor and place in a small bowl. Add 1/4 cup of truvia baking blend or sugar, 1/2 tsp of lemon zest and the egg yolk. Mix until all ingredients are integrated.
Preheat oven to 375° Fahrenheit.
Cover sheet pan with parchment paper. Place dough on a lightly floured surface and roll dough to a 12-14 inch circle. It does not have to be perfectly round. Transfer the dough into the sheet pan and finish rolling the dough (from center to the sides – turning it to stretch from all sides).
Spread the almond mixture all over the dough, leaving about an inch circle from the border. Layer the nectaries, pour the nectar or fruit juice on top. Fold the dough borders over the filling, overlapping the borders and leaving some of the center of the filling exposed.
Whisk the egg with a tbsp of water and brush over the border of the dough. Sprinkle some sugar over the dough and the center and dot with the tsp of butter.
Bake for about 45 – 55 minutes or until de center is bubbly, the nectarines are tender and the borders of the crust are browned.
Transfer the baking sheet to a wire rack and let cool for 20 minutes before serving.