Crispy, flaky puff pastry filled with warm, bubbly, and delicious fruit filling. Pair this warm Nectarine Galette with a scoop of vanilla ice cream and enjoy.
Soaking in the sun. The glorious sunshine, the beautiful skies, and the relaxing days... This is what my summer looks like.
Well, relaxing days are a little debatable since my days are filled driving around Sonshine to his various activities. In between those times, I squeeze in a little bit of cooking and domestic chores.
The summer holidays started with a bang. What we expected to be a relaxing June, turned out to have three trips, two of them planned and one totally unplanned trip. We have a middle schooler at home now, Sonshine has reached yet another milestone in his life - graduated from Elementary school to middle school.
We made the graduation day special for him, spent the day celebrating his success, his promotion to Middle School. Spent the entire day with him - his favorite restaurants in town, a movie with him, a visit to the park... All that a 10-year-old (soon-to-be-11-year-old) boy would love to do.
Then came another success - Sonshine won the district championship in Taekwondo, but that meant a trip to Arkansas for the World Championships. Definitely, not an opportunity to be missed. At Arkansas, the competition was tough and the takeaway from that competition was that Sonshine has some more (a lot more) room to grow as a martial artist. As long as he remembers that, I would be happy. It is not the wins that matter (well, winning does matter) but the lessons from the failures matter more than the victory since it is the failures that give you valuable lessons and help you grow.
A memory that we have about this summer is how mamma, Sonshine, and daddy dearest made a nectarine galette at the beginning of summer.
This is how we rolled.. 🙂
Mamma and Sonshine made the galette and daddy dearest went berserk clicking pictures. You can definitely tell by the number of pictures I have for this post. Well, these are just a few of the pictures we took that day.
I am not a big fruit dessert person. I like my fruits raw or in smoothies or in cocktails. Anyways, at the beginning of summer, we got carried away and bought a box full of nectarines from Costco.
They were crisp, firm, and juicy... But there was no way we could finish them all before they turned all mushy.
So, they went into making this delicious stone fruit galette. Instead of nectarines, you can use peaches or apricots, if you wish.
Such a simple, quick, and easy dessert. And to make the baking seven simpler, I decided to use the ready-made puff pastry sheet. The idea was to have fun baking and spend time making the pastry sheet.
Sonshine helped me chop the fruit, mix, arrange the pieces on the pastry sheet. He was so scared to use the knife, that he gave up after a few pieces. But he stood next to me to watch.
Watch and learn! Maybe next time, he will be bold enough to do it on his own.
He did all the mixing himself.
When I started off, my plan was to arrange the pieces in a pattern. Beautiful fan design. Sonshine started off making the fan design, but lost patience in between and dumped the whole fruit sugar mix. It was still ok because this recipe for the Nectarine Galette is very forgiving. It works even if you don't spend hours arranging the fruit pieces in a fan design.
Top the fruits with some butter cubes and bake and let the oven do its thing. At the end of which, you will receive the delicious fruit of your labor, the yummiest Nectarine Galette.
Sometimes, when you make desserts with fruits, the crust becomes soggy and mushy and not at all appetizing. To prevent this, my research tells me that covering the pastry sheet with an almond meal helps. Though I never had the problem of soggy crust for this recipe, I would highly recommend lining your puff pastry sheet with some flour or almond meal, if you have had a bad experience with galettes earlier. The flour or almond meal literally soaks up the extra moisture from the fruits leaving your crust not soggy.
It was indeed a special day for us. A day bright and sunny. A day well spent. Some family time, some serious bonding, and some super-duper decadent nectarine Galette.
Sonshine & mamma baking stuff and daddy dearest clicking photographs - a memory etched forever.
This galette can be served on its own. It is beautiful, perfect, and delicious and can hold its ground on its own. But the combination of the good ol' vanilla ice cream and the freshly baked nectarine galette is a match made in heaven. Trust me, that combo is so so good that you will come back for more.
But the day we made the galette was so warm hot that the ice cream scoops just kept melting on us even before it hit the plate. To get a decent shot of the final piece of the galette, we kept scooping out ice cream.
We ended up with lotsa ice cream scoops and had a lot of ice cream to finish along with the galette. But no one complained of excess dessert. That would be something unheard of, isn't it?
This recipe is adapted from the book Pies and Tarts.
Nectarine Galette
Crispy, flaky puff pastry filled with warm, bubbly and delicious fruit filling. Pair this warm Nectarine Galette with a scoop of vanilla ice cream and enjoy.
Ingredients
- 1 lb about 3-4 numbers or ½ kilogram nectarines; rinsed and sliced.
- 1 frozen puff pastry sheet; thawed
- ½ cup granulated sugar
- 3 tablespoon corn starch
- 2 tablespoon unsalted butter cut into small cubes
- 1 tablespoon chopped pistachios
- 1 teaspoon ground cardamom or cardamom powder
- 1-2 tablespoon milk
Garnish
- 1 sachet Turbinado sugar optional
To serve (optional)
- Vanilla Icecream
Instructions
Preparation
- Preheat the oven to 400 degree Fahrenheit (205 degree Celsius). [See Recipe Notes]
- Lightly flour a piece of parchment paper.
- Roll out the thawed puff pastry sheet into a 13 inch round. (Do not worry if the shape is not exactly a round).
- Transfer the rolled pastry sheet along with the parchment paper to a baking tray and refrigerate for about 15 minutes.
- Make the fruit filling by mixing the nectarine slices with sugar, ground cardamom, corn starch.
Assembling and baking the nectarine galette
- Remove the chilled puff pastry sheet from the refrigerator.
- Place a circular plate and mark a circle at the center of the puff pastry sheet leaving approximately a 2 inch border on all sides. (Note: Marking this circle is only to help you see where to place the fruit filling).
- Pile the filling as evenly as you can into the center of the puff pastry sheet.
- Place the butter pieces evenly on the fruit filling.
- Pleat and fold the pastry sheet border leaving the center open. Top the fruit filling with pistachios.
- Using a pastry brush, apply milk wash on the border and sprinkle the border with Turbinado sugar.
- Bake the galette at 400 degree Fahrenheit (205 degree Celsius) for about 20-25 minutes or until the fruit filling is all bubbly and the crust is golden brown. [See Recipe Notes]
- Remove from oven, let it stand for about 5-8 minutes.
- Cut into slices and serve warm, with a scoop of ice cream.
Notes
1. You can also use apricots, plums or peaches instead of nectarines. [br]2. If you are worried about a soggy crust, try sprinkling a dusting of flour or almond meal at the center of the puff pastry sheet before you add the fruit filling. [br]3. If you don't find Turbinado sugar, you can use any thick granulated sugar. This step is optional though.[br]4. If you have nut allergies, skip the pistachios.[br]5. For baking temperature and baking time, please follow the frozen (store bought) puff pastry package directions.
K says
Perfect with vanilla ice cream!
Sree says
Thank you so much for your feedback! Glad you liked it.