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Nectarine_Galette

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.
4 from 1 vote
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Calories 112 kcal

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.