Stone fruits were on major sale at my grocery store, so I bought some plums and nectarines to make something fun. The plums I have other plans for, so for the nectarines I decided to make something I’ve never made – a galette. I found this recipe from Epicurious and adapted it to what I had on hand. If you’ve never made a galette, it’s like pie’s lazy cousin. There is no pie tin or delicate lattice top. You essentially make a stronger pie crust, roll it out, dump your filling and fold the crust back onto itself. After making this one, I plan on making more! It was so tasty and the crust was like a delicious blend between pie and a biscuit. Pat ate over half of it on the first night, which he only does when something is REALLY good!
The original recipe for the crust called for using polenta, which come on, call them what they are – GRITS! The reviews all said the grits were a little too coarse and people were picking it out of their teeth all night. Based on this, I switched to cornmeal, which is basically finer ground grits. Most people in the comments also said they used ground graham crackers or almonds on put on the bottom to help absorb extra juices that leak while baking. I decided to use a little bit of ground almonds, since I had it on hand but I think the graham crackers would go nicely. And finally, I did not have an orange or peach preserves, which go in the crust as zest and on the outside as a glaze (respectively) when it’s done baking. I could see how these would really add to the recipe, so I will use them next time.
Nectarine and blackberry galette
Prep time: 1 hour and 20 minutes
Cook time: 55 minutes
For the crust:
1 2/3 cup flour
1/4 cup cornmeal
1 tsp grated orange peel
3/4 tsp salt
14 tbsp very cold butter (1 3/4 stick), cut into cubes
1/3 cup chilled water (or more)
1/4 cup sugar
1 tbsp corn starch
4 medium nectarines, cut into thin slices
1 1/2 pints blackberries (a pack and a half)
1/2 tsp vanilla
Pinch of salt
For the crust:
1-2 tsp ground almonds or graham crackers
1 egg, beaten
Turbinado or raw sugar
To make the crust, combine the flour, cornmeal, orange peel, and salt and mix. Add the butter cubes and cut into the flour. For more in depth instructions on how to make crust, see my Very Berry Pie recipe. Once the mix resembles little peas, add the water and form the dough into a ball. I always need a little extra water because I live in very dry Colorado. You can also do these steps all in a food processor if you’d like. Once the dough is formed into a ball, wrap it in plastic wrap and chill for 1 hour or longer, even overnight.
Preheat the oven to 375 degrees F.
For the filling, combine the sugar, cornstarch, vanilla and salt in a bowl and mix. Add the nectarines and berries, tossing to coat.
Roll out the dough on a floured surface into a large circle, roughly 16 inches in diameter. Transfer to a parchment linked baking sheet. Sprinkle the ground almonds or graham crackers onto the dough. Start by laying out the nectarine slices in a circle, making concentric circles around the center until there is about 2 – 2 1/2 inches dough (or more) exposed on the outer edges. (Since I’m not that great at rolling out a circle, I had more dough on one side than the other.) Add the blackberries on top. Take the beaten egg and brush the 2 inches of dough. Next, fold the dough onto the filling. You can pinch the tops ever 2 inches or so for a more beautiful design, but I am lazy and did not do this. Brush the top with the egg and liberally sprinkle with the raw sugar.
Bake at 375 for 55 minutes or until the crust is golden and the filling is bubbling. If you’re using the peach preserves, heat them up on the stove or in the microwave and brush the crust with them. Serve with a generous scoop of vanilla ice cream.