Galettes are the easy out when you are craving a pie but don't feel like putting in all the work. This cherry nectarine galette uses fresh summer fruit to show off a flakey, buttery crust.
Summer Cherry Nectarine Galette
Galettes are one of my favorite desserts to make, especially summer fruit galettes. They have all the tasty flavors of a good slice of pie without all the hassle of making a fresh pie crust. The crust couldn't be easier to make — it's truly hard to mess it up!
Fresh cherries and summer nectarines are an excellent pairing for a summer fruit galette. The sweet cherries and tangy nectarines make for a great combination. They bake up super tender in the oven and are naturally juicy. Any summer fruit can really go in the galette, but the combo of cherries and nectarines is one of my favorites. Other great options include peaches, plums, and strawberries. In the fall, apples, dates, and pears are excellent choices, too.
Don't get intimidated when it comes to folding the galette. It's basically like folding one edge over the other. I like to cut a pie or pizza cutter to even out the dough for a cleaner look. It lets the folds fall into each other to make for a smooth overlap. However, if you want to fold it over without the overlap, that will work perfectly fine, too.
Looking for more summer fruit desserts? Try my summer stone fruit cake or triple berry pie bars!
Why You'll Love This Cherry Nectarine Galette
- Hassle-free - A galette is supposed to look rustic, so there is no need to fold the perfect crust.
- Simple and Quick - The hardest part will be waiting for the dough to chill.
- Eye-catching - A galette is always the showstopper for dessert. It's a simple way to showcase fresh summer produce.
Ingredients Needed For Cherry Nectarine Galette
- Butter - Keep the butter as cold as possible.
- Nectarines - Slice them into medium-sized slices.
- Cherries - Chop and pit the cherries.
- Cornstarch - Thickens up the juices from the fruit.
- Water - Keep the water cold with a few ice cubes.
Directions For How To Make Cherry Nectarine Galette
- Make the dough.
Combine the flour, sugar, cold cubbed butter, and cold water in a large bowl. Combine the dough with a pastry cutter, a fork, or your fingers. Smash the butter down until it is covered with flour in pea-size pieces, and then mix the dough to form a loose ball. Cover the dough and chill for 1 hour.
- Prepare the fruit.
While the dough chills, chop, pit, and slice the fruit. Toss the fruit with the sugar and cornstarch. Mix until everything is fully distributed and set in the fridge until ready to use.
- Roll out the dough.
On a floured surface, roll out the dough until it is about ¼ inch thick into a circle-like shape.
- Make the galette.
Spread the fruit mixture inside of the dough. Use a pie or pizza cutter to slice the ends of the dough to make an even edge. Then, fold the dough over the fruit in an overlapping pattern. Burn the edges of the dough with egg wash and top with coarse sugar if desired. Place in the fridge to chill for 15 minutes.
- Preheat the oven.
Preheat the oven to 425 and prepare a cookie sheet with parchment. Set to the side.
- Chill the galette.
Once the galette is formed, place it in the fridge for about 15 minutes to chill so the butter can stay cold.
- Bake the galette.
Bake the galette for 30-35 minutes. It is done when the crust is golden brown. Let the galette chill for 10 minutes before slicing so the juices don't run out.
Serving Suggestions
A summer fruit galette with a scoop of vanilla ice cream is always a great combination. Whipped cream or powdered sugar is also an excellent choice.
Make Ahead and Storage
Galettes are best served fresh, so bake them the day you plan to serve them. The fruit and crust can be prepped ahead of time if needed, and the crust can be kept in the fridge for up to three days in advance.
Any extra galete should be stored in an airtight container in the fridge. Don't be alarmed if the crust turns slightly soggy from the fruit. The leftover galette should last 1-2 days.
Tips and Variations
- Keep the Butter Cold - Warm butter will produce a dull, dense crust. Keep the butter very cold for the best result. The butter can even be frozen or placed in the freezer for about 15 minutes before being used to stay cold.
- Work Fast - If you are using your hands to mix the dough for the crust, work quickly. Your warm hands could impact the butter, so work as fast as possible.
- Fruit - If you prefer just cherries or nectarines and not the combo, just use one fruit. Basically, any fruit will work well in a galette.
FAQs
The cornstarch in the fruit mixture will help prevent the galette from becoming soggy. The cornstarch thickens the fruit mixture, so it isn't super runny.
Pies are baked in a pie dish and tend to have a shaped crust with a top and bottom. A galette is more of an open-faced pie that has more of a free form shape.
The crust of the galette should be golden brown, and the fruit should bubble.
Cherry Nectarine Galette
Equipment
- Pie or Pizza Cutter
- cookie sheet
Ingredients
Crust
- 1 ½ cups all-purpose flour
- 2 tablespoon granulated sugar
- 8 tablespoon cold butter, cubed
- ¼ cup cold water (as more as needed)
- 1 egg for egg wash
- coarse sugar
Fruit
- 1 ½ cup cherries, chopped and pitted
- 2 nectarines, sliced
- 2 tablespoon granulated sugar
- 2 tablespoon cornstarch
Instructions
- Make the crust. Combine the flour, sugar, and cubed butter in a large bowl. Drizzle in the water and use a pastry cutter, fork, or fingers to smash the butter into pea-sized crumbs. Then, work the dough to form a ball. If the dough is very dry, add in more water. You want to form a loose ball and flatten it into a disc shape. Work quickly to avoid melting the butter with your hands. Wrap the dough in plastic wrap and let the dough chill for an hour.
- While the dough is chilling, prepare the fruit. Pit and chop the cherries and slice the nectarines. Toss with the sugar and cornstarch and set in the fridge until ready to use.
- Prepare a surface with flour and get ready to roll out the dough. Use a rolling pin to roll the dough to about ¼-inch thick. The dough does not have to be in a perfect circle; it should aim for an even thickness. If you want even edges, use a pie or pizza cutter to slice off the edges for an even cut.
- Spoon the fruit mixture into the galette, distributing it evenly. Leave about a 2-3 inch board between the fruit and the crust. Then, fold the crust over the fruit mixture, overlapping the edges as you go. Brush the edges with eggwash and top with the coarse sugar, if desired. Place the galette in the fridge to chill for 15 minutes.
- While the galette is chilling, preheat the oven to 425.
- Bake the galette for 30-35 minutes. When it is done, the galette will be golden brown, and the fruit will bubble.
- Let the galette cool for about 10 minutes after it comes out of the oven so that all of the juices will not run out when it is cut.
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