Nectarine and Blueberry Galette Recipe (2024)

Am i the only person who does not have room in her freezer for an entire baking sheet? Can someone suggest an alternative?

I make it in an iron skillet lined with parchment paper. When it’s done, I lift it out of the skillet and slide it onto a pie plate.

Chilling the dough helps relax the gluten and keep the galette from spreading too much when it hits the heat.....it also helps the dough absorb any moisture.

This works with all kinds of combination of fruit (strawberries & rhubarb when in season). Some ground almonds (almond flour) sprinkled on the base before you add fruit helps absorb some of the juices. Corn strach also works as a thickener. What's the purpose of chilling the tart before baking?

I rolled out the pastry directly on the parchment paper, then after the tart was formed, folded the edges of the paper gently over the tart and put in on a small plate. Fit in the side-by-side freezer just fine. Afterwards, slid it onto a baking sheet to go in the oven.

I keep a small Ziploc bag in my freezer filled with my crust "lining": 2 parts sugar, 1 part flour, 1 part nut flour (almond, hazelnut, whatever you have or like). It's always ready (and quite cold) when I need it--I sprinkle a few tablespoons of it on the bottom of my galette.

Easy & SUPERB. Ignore the complaints below; there are no-brainer hacks for any minor inconvenience. 1) Use whatever fruit you have. I had blueberries & pears. Delicious. 2) Short on time, I used Trader Joe's rolled pie crust, letting it thaw to just shy of room temp. 3) Sheet pan won't fit in your freezer? Transfer the tart to a plate, and put THAT in the freezer. 4) To avoid soggy bottom, sprinkle a tsp or so of almond flour on crust before adding fruit to help absorb juice. YUM.

This is a lovely recipe. I had very sweet nectarines so used less sugar than recommended—closer to 4 T—and that worked well. Didn’t have other berries but added a thin layer of blackberry jam and then, as per another comment, added a layer of ground almonds on top of that to absorb juices. Baked on parchment in a cast iron pan. I overprocessed the dough a bit so the crust was a bit short and crumbly, but still held its shape well and tasted gorgeous.

I always fold and crimp the edges of a galette before adding the fruit. Less messy. The reason for freezing the dough is, supposedly, to firm up the crimped edges. I've not found it makes a difference. Be sure to use parchment paper under these types of pastries; it saves having to clean and baking sheet. The pastry releases from the paper better than from a baking sheet because the fruit juices will overflow the edges

For those gluten free or who prefer a less “runny” filling I use corn starch. Guests live this filling. I also use an almond flour crust for gluten free.

I put it on parchment, and then carefully lifted it by the parchment. It held together and was delicious.

It was totally amazing. I used frozen pie crust thawed. Bunched it up into a cup then added fruit. Baked 45 minutes. Lots of liquid drained. I cooked it in a skillet with a lip, so the oven was safe. It didn't harm the tart. Will try other combinations and will use the recipe pie crust. Very simple and easy to make! Love it.

There are now 1/2 size & 1/4 size baking sheets.I bought (2) 1/2 size that I use, one for fish & one for chicken. You can use it for the Galette or any tother baking.

No room in freezer? It's only 8" so the back of a quarter sheet pan would work or even a plate. The sheet pan doesn't need to be cold. Roll the dough out on parchment paper and the whole thing is easier to roll out as well as maneuver into the freezer and into the oven.

Mine wasn’t quite so pretty as the picture. I will make a larger amount of the dough for a larger and stronger crust. The fruit kind of overflowed the crust. But I will make it again. Very easy.

This will fit on a 10” pizza pan, although you would probably want to put something larger underneath it when you put it in the oven.

Wow, absolutely delicious! Turned out perfect.

So good! 8/29/23 - made for Hanington’s. Used Plugra - pastry was excellent. Two peaches and blueberries. Cover with foil when it starts getting too brown.

This was a deep pandemic mainstay; you can use just about any stone fruit berry combo you like. I often use store bought pie crusts. Just let them cool down a bit before unrolling. My only cavil is that the temp & cook time are too high; 380 and start looking at 20-25 mins. Maybe it’s just my oven but 45 mins would incinerate it.

Made this with 3 nectarines and 1 cup blueberries but I added 4 T cornstarch because I didn't want it to be runny and it was perfect. I skipped the 15 min in the freezer as well.

I completely forgot to chill before baking this today and it still came out absolutely delicious. I use the foolproof pie crust recipe replacing the shortening with butter making it all butter. I used plugra unsalted butter and I swear this is just lovely. I’ve used peaches and blueberries and peaches and blackberries. Delicious 😊

Perfect. Made with all blueberries and glazed with a vanilla bean lemon glaze. Heated, it could be from a bakery.

I’d use a different recipe for the crust. Very wet (even with only 2 teaspoons of water) and difficult to manage.

So good and so easy! This is the one dessert I’ve mastered and it never disappoints. I start by making the pie crust in my blender (small kitchen) and cook the galette in my cast iron, which also fits into my freezer. Great with all the fruits I’ve tried so far (nectarine and peach, strawberry, blueberry, etc.). This tastes like something you’d eat at Chez Panisse, a true piece of fine cooking that also lets ingredients shine.

Make ahead succes!- Day before: Made pastry, put filling together (without mixing), started some homemade crème fraiche- Morning of: Prepped the egg wash in a tiny Pyrex storage dish, Rolled out the dough, added almond flour, mixed and dumped filling in the middle, folded up the edges and put the pan in the fridge instead of the freezer (about 2-3 hours)- Lunch: Egg washed the pastry and threw it in the oven while we ate lunch - BOOM a beautiful dessert (no leakage!) + sooooo delicious!

The crust was easy to make and roll out. I accidentally used plums instead of nectarines. Don't know if that was the reason so much liquid leaked out during baking. I wish I knew cause I did let it sit in the freezer before baking. If someone can answer that question I'd be more likely to make it again cause it was very tasty.

Used blueberries and strawberries that were just on the edge of getting soft. Delicious and beautiful! Reduced sugar to our taste.

Very easy and crowd pleasing with vanilla ice cream. Used 4 small peaches

Used farmer peaches (unpeeled) and blueberries, 4 Tbsp sugar. Added a little almond meal at the bottom then added fruit. No issues with seepage of fruit juices. Combined a bit of white sugar. Demerara, Maldonado salt and a pinch of cinnamon to sprinkle on the crust after brushing w beaten egg and prior to baking. Served with homemade crème fraiche. A perfect summer dessert. As others did, I placed the unbaked galette and parchment on the removable bottom of a metal tart pan to fit in my freezer)

Phenomenal recipe and I made mine with peach and blackberries.. and honey! I just added some dark brown sugar towards the end..