A deliciously flaky nectarine galette that showcases the sweet, juicy nectarines in a rustic pastry.

Scale

1.5 cups all-purpose flour

1 tbsp granulated sugar

0.5 tsp salt

8 tbsp unsalted butter very cold

cut into 1/2-inch cubes

4–5 medium nectarines about 1.5 lbs

cored and sliced 1/4-inch thick

0.25 cup granulated sugar

1 tbsp cornstarch

1 tsp lemon juice freshly squeezed

0.5 tsp pure vanilla extract

1 large egg beaten

1 tbsp turbinado sugar

In a large bowl, combine the flour, sugar, and salt for the dough.
Add the cold butter pieces and mix until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing until the dough holds together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
Meanwhile, prepare the filling by combining the sliced nectarines, granulated sugar, cornstarch, lemon juice, and vanilla extract in a bowl. Set aside.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
On a floured surface, roll out the dough into a rough circle about 12 inches in diameter.
Transfer the dough to the prepared baking sheet and arrange the nectarine filling in the center, leaving a 2-inch border.
Fold the edges of the dough over the filling, creating pleats to hold it in.
Brush the crust with beaten egg and sprinkle turbinado sugar on top.
Bake for 25-30 minutes or until the crust is golden and the nectarines are bubbly.
Allow to cool slightly before slicing and serving.

Serve warm with a scoop of vanilla ice cream for an extra treat.

Keywords: nectarine galette, dessert, fruit galette, rustic pastry