I love free form desserts! It takes a lot of the stress out of the baking process. Once you made the dough “from scratch” and experienced how easy it is the put this dessert together, you will be creating a lot of galettes. The beauty of this recipe is in its versatility. You can use the fruits in season and vary the pleasures. The crust is flaky and can hug any fruit combination you’re in the mood for.
I previously shared a citrus galette recipe with oriental flavors. This one is a little bit different and has a simpler filling base: almond butter and sugar. That’s it. No flour, no eggs… nothing! It is of course a beautiful canvas for your creativity. Depending on the fruits you are using, you can add few drops of extract, spices etc…
Free form galette with endless filling possibilities. It’s a beautiful and easy way to prepare a seasonal dessert. What are you waiting for? Let’s get baking…
Nectarine & Blueberry Galette
recipe credits: Rafaella Sargi
serves 8 to 10
Flaky Pastry Dough ingredients
1 ½ cups all-purpose flour
1 tablespoon sugar
¼ teaspoon salt
½ cup (113 g) unsalted butter, very cold and cut into very small cubes
3 tablespoons very cold water
½ cup almond butter
2 Tablespoons granulated sugar
4 fresh Peaches, sliced into thin half disks
½ cup fresh blueberries
2 tablespoons sliced almonds
1 Tablespoon granulated sugar Honey (optional)
You will need a food processor fitted with the blade attachment, a small bowl, a baking sheet and parchment paper.
In a small bowl, mix well the almond butter and 2 tablespoons of sugar. Set aside.
In the bowl of a food processor combine all the ingredients and pulse a few times until the texture is crumbly. Pour the bowl content on parchment paper, and gather the dough with your hands. Form a ball. Place another parchment paper on top and roll out the dough (sandwiched between two sheets of parchment paper) to an approximate 12 inch circle.
Spread the almond butter mixture into a medium circle (around 8 inches) in the center of the raw pie dough.
Arrange the peach slices on top of the almond butter mixture, leaving a border of 2 inches uncovered all-around the dough’s edge. sprinkle the blueberries and sliced almonds. Fold the dough on top of the fruit slices, leaving the center uncovered. Sprinkle the top (fruit and dough) with one tablespoon of granulated sugar. Let is rest in the fridge for 30 minutes.
While the galette is resting in the fridge, heat the oven to 375F (190C). Bake the galette until the crust is golden brown (around 50 minutes). Remove from the oven and let it cool for at least 15 minutes.
recipe adapted from Rustic Nectarine Galette. The Williams-Sonoma Baking Book.