Blueberry Nectarine Galette



I had a bowl full of very ripe nectarines on the kitchen table that was begging to be a pie. Because of time constraints, I settled on a galette. I threw some blueberries in there too – it was a devil-may-care kind of day….

For the pastry:

  • 1 1/4 cups flour
  • 1/4 teaspoon salt
  • 8 tablespoons cold butter
  • 1/4 cup ice water

For the filling:

  • 6 to 7 ripe nectarines, sliced
  • 1 1/2 pints of blueberries
  • 1 tablespoon fresh lemon juice
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 teaspoon milk
  • coarse sugar


 1. In the bowl of a food processor combine flour, salt, and butter. Pulse until mixture resembles course crumbs. Add ice water, a tablespoon at a time, until dough begins to clump. Form into a disk by hand, wrap in plastic and refrigerate dough for at least an hour.

2. Roll out dough on a lightly floured surface to a 13″ round. Transfer dough to a parchment lined baking sheet.

3. Slice the nectarines, toss with lemon juice. Add sugar, and vanilla, add the blueberries.

4. Scoop the fruit onto the dough, leaving a 2 inch border all around. Fold the dough over the fruit and pleat the edges as you work your way around, you’ll wind up with a tart that’s approximately 9″ in diameter. Place the tart in the freezer for an hour – this will help it keep it’s shape.

5. Preheat oven to 350º, remove galette from freezer. Make an egg wash by beating an egg with a teaspoon of milk, brush on the pastry, and sprinkle with the coarse sugar. Bake for 50 to 60 minutes.

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2 Responses to Blueberry Nectarine Galette

  1. Debra J. Higbee says:


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