Skip to main content

Nectarine Galette

nectarine galette

    Galettes are wonderfully simple and versatile. They’re like tarts but more rustic and free-form. Unlike tarts, which are baked in pans with removable bottoms, galettes are baked directly on a baking sheet or flat surface. For a sweet galette, fill it with seasonal fruits like berries, peaches, apples, or nectarines, enhanced with sugar and spices. For a savory twist, try tomatoes, zucchini, sweet potatoes, or mushrooms paired with cheeses, herbs, or meats like ham or bacon. Galettes showcase Idaho’s seasonal ingredients beautifully with their rustic charm and adaptability.

    baking tips:

    Ripe Nectarines: Use ripe but firm nectarines for the best flavor and texture in the galette.
    Chilling the Dough: Chilling the dough helps it relax and makes it easier to roll out without sticking.
    Variations: You can add a sprinkle of ground cinnamon or a splash of almond extract to the nectarine filling for extra flavor.

    Categorized: Desserts


    • 1 1/4 cups all-purpose flour
    • 1/4 teaspoon salt
    • 1 tablespoon granulated sugar
    • 1/2 cup unsalted butter, cold and cut into small pieces
    • 3-4 tablespoons ice water
    • 4-5 ripe nectarines, sliced (about 4 cups)
    • 1/4 cup granulated sugar, plus extra for sprinkling
    • 1 tablespoon cornstarch
    • 1 teaspoon vanilla extract
    • 1 egg, beaten (for egg wash)
    • Optional: powdered sugar or vanilla ice cream for serving


    • Prepare the Dough:

      In a large bowl, whisk together the flour, salt, and 1 tablespoon of sugar.

      Add the cold butter pieces to the flour mixture and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.

      Gradually add the ice water, 1 tablespoon at a time, and mix gently with a fork until the dough just comes together.

      Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

    • Prepare the Nectarine Filling:

      In a separate bowl, toss the sliced nectarines with 1/4 cup of granulated sugar, cornstarch, and vanilla extract until well coated. Set aside.

    • Assemble the Galette:

      Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

      On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter and 1/8 inch thick.

      Transfer the dough circle to the prepared baking sheet.

    • Arrange the Nectarines:

      Arrange the nectarine slices in the center of the dough circle, leaving about 2 inches of dough around the edges.

      Fold the edges of the dough over the fruit, pleating as you go, to create a rustic crust.

      Press gently to seal any cracks.

    • Bake the Galette:

      Brush the edges of the dough with the beaten egg and sprinkle lightly with granulated sugar.

      Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the nectarines are tender and bubbling.

    • Serve:

      Remove from the oven and let cool slightly on the baking sheet.

      Serve warm or at room temperature, dusted with powdered sugar if desired, and optionally with your favorite Idaho ice cream.