Nectarine Galette

A. Weaver  ||  July 29, 2022

As we are coming to the end of summer here is Northern California, it is hard to say, "goodbye!" to our beloved peach and nectarine season. Every year, my fiancé and I look forward to sinking our teeth into these sweet and juicy gems. During the month of June, I am often scanning my Instagram feed to look for L&T Farms (@l_tfarms) seasonal post to let their loyal customers know that the time has come to pick these beauties. 

Peach and nectarine season has a very short period in California. It is often in full swing for four to six weeks, depending on the variety. This year, we took advantage of L&T Farms amazing assortments of stone fruit, from the sweet and tart Red Globes to their Flavor Top nectarines, L&T Farms fruit was nothing short of flavorful. 

Nectarine Galette

Recipe makes 8 servings. Total time 3 hours 15 minutes (Prep: 2 hours 30 minutes / Cook: 30-45 minutes).

Special Cookware: Food processor and Stand mixer

Ingredients

Crust

• 1-1/2 cups all-purpose flour, plus more for dusting
• 1/2 cup almond flour
• 1 stick (8 tbs) cold unsalted butter (1/2-inch cubes)
• 1/2 tsp kosher salt
• 6-8 tbs cold water
• 2 tbs coarse sugar

Filling

• 4 medium nectarines 
• 8 oz (1 block) cream cheese (room temperature)
• 1 cup granulated sugar (divide into 1/2 cup measurements)
• 2 tbs lemon juice
• 1 tbs cinnamon
• 1 tbs vanilla
• 2 large egg

Prep Directions

Crust

1. In a food processor, combine the flour, almond flour, and salt.
2. Add the cubed butter to the flour mixture. Pulse the mixture until the butter is the size of small peas.
3. Add 4 tablespoons of water to the stand mixer. Drizzle in 1 tablespoon at a time until the dough loosely comes together.
4. Turn the dough out onto a lightly floured surface. Knead the dough until there are no dry areas (about 1 minute). Wrap the dough in plastic wrap and store in the fridge for at least 2 hours.

Filling

1.  Cut nectarines in half to remove pit. Once the pit is removed, place the cut side down onto a cutting board. Cut each half vertically into 1/4-inch segments.
2. To a large mixing bowl, combine nectarine slices, 1/2 cup sugar, lemon juice, and cinnamon. Let nectarines marinate for 30 minute to 2 hours.

Baking Directions

1. In a stand mixer, combine room temp cream cheese, 1/2 cup sugar, vanilla, and an egg. Mix thoroughly until smooth.
2. Flour your work surface and remove the pie dough from the plastic wrap. Roll out the dough to about 1/8-inch thick. Transfer to a parchment paper-lined baking sheet tray.
3. Pour the cream cheese mixture until it reaches 2 inches from the dough's edges.
4. Arrange the nectarines over the cream cheese mixture in a circular pattern.
5. Fold the edges of the dough over the filling. 
6. In a small bowl, whisk an egg. Brush the whisked egg on the folded edges of the dough and sprinkle with course sugar.
7. Place the galette in the fridge for at least 15 minutes or until ready to bake.
8. Preheat oven to 400°F.
9. Bake the galette for 45 minutes, or until the crust is golden and the fruit is soft and caramelized.

Serve each slice with a dollop of whipped cream or a nice scoop of vanilla ice cream.

Hulō!

A. Weaver

Photos by A. Weaver

The crust recipe was inspired by Tieghan Gerard owner and creator of Half Baked Harvest.

Please support local farmers and ranches in your area!

Instagram: @l_tfarms