Nectarine And Blueberry Galette Recipes

NECTARINE OR PEACH AND BLACKBERRY GALETTE

Steps:

• Remove the pastry from the freezer and place it on a baking sheet lined with parchment. Leave it to thaw while you prepare the fruit, but don't keep it out of the freezer for too long. It will thaw quickly and is easiest to handle if it's cold. You want it just soft enough so that you can manipulate it.
• Combine the nectarines, blackberries, honey or 2 tablespoons of the sugar, 1/2 teaspoon of the cinnamon and the vanilla in a large bowl and gently toss together.
• Sprinkle the almond powder over the pastry, leaving a 2- to 3-inch border all around. Place the fruit on top. Fold the edges of the dough in over the fruit, pleating the edges as you work your way around the fruit to form a free-form tart that is roughly 9 inches in diameter. Place in the freezer on the baking sheet for 45 minutes to an hour. This helps the galette maintain its shape.
• Meanwhile, preheat the oven to 350 degrees. Remove the galette from the freezer. Brush the exposed edge of the pastry with the egg wash. Combine the remaining tablespoon of sugar and 1/4 teaspoon cinnamon and sprinkle over the fruit and the crust. Place in the oven and bake 1 hour, until the fruit is bubbly and the juice is running out and caramelizing on the parchment. Remove from the oven and allow to cool for at least 15 minutes. Serve hot or warm or at room temperature.

NECTARINE AND BLUEBERRY GALETTE

Steps:

• Heat oven to 400 degrees, and position a rack in the lower third of the oven. Line a rimmed baking sheet with parchment paper.
• Combine sugar, lemon zest and vanilla in a large bowl. Use your fingertips to rub the zest and seeds (or extract) into the sugar. Add the flour and salt and stir to combine. Add the nectarines, blueberries and lemon juice, but don't stir quite yet.
• On a lightly floured surface, roll dough into a 12-inch round just under 1/4-inch thick. Transfer the dough to the prepared baking sheet.
• Stir the filling to combine, then pile all the fruit in the center of the dough, leaving a 2-inch border. Press the fruit gently to make sure there are no large open pockets. Fold the edges of the dough up and over the fruit and press gently to seal the folds.
• Put the whole baking sheet into the freezer, and chill the formed galette until the dough is very firm, about 15 minutes. Brush dough with the beaten egg, and sprinkle with sugar and salt. Bake until deep golden brown and the juices are bubbling, about 45 minutes. Cool slightly before serving.

BLUEBERRY NECTARINE CRISP

Steps:

• For the filling: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
• In a large bowl, combine the nectarines and blueberries. Add the granulated sugar, cornstarch, salt and orange juice and mix gently. Pour the fruit mixture into the prepared baking dish.
• For the topping: In a large bowl, add the flour, oats, granulated sugar, brown sugar and salt and mix to combine. Cut 1 1/2 sticks of the butter into cubes, then cut the butter cubes into the flour mixture using a pastry cutter or 2 knives. Stir in the pecans and the reserved orange zest.
• Spread the topping over the fruit. Cut the remaining 1/2 stick butter into cubes and dot the top of the crisp with it. Cover with foil and bake for 30 minutes. Uncover and continue cooking until the top is browned and the fruit is bubbling, 25 to 30 minutes. Let cool a bit before serving.
• For the whipped cream: Mix the cream and granulated sugar in a bowl and whip to the desired consistency.
• Plate the crisp into individual bowls and top with the whipped cream.

CAST-IRON BLUEBERRY AND NECTARINE GALETTE

Steps:

• Preheat the oven to 425 degrees F.
• Roll out the puff pastry on a lightly floured surface to a 1/4-inch-thick square.
• Transfer to a 9-inch cast-iron skillet, gently pressing it into the skillet and allowing the extra to hang over the edges.
• Place the blueberries, nectarines, sugar, cornstarch and lemon juice in a bowl. Toss to combine and add the mixture to the prepared skillet.
• Mix the egg with 1 tablespoon water in a bowl and brush the visible pastry with the egg wash.
• Bake until the pastry is golden and the fruit is bubbling, 40 to 45 minutes.
• Serve warm with a big scoop of vanilla ice cream.

NECTARINE GALETTE

Steps:

• To make the pastry, put the flour, brown sugar and salt into the work bowl of a food processor. Pulse to mix the ingredients. Cut the cold butter into 8 pieces and add to the flour mixture. Pulse the processor until the butter is cut into the flour mixture. In a small bowl put 1 egg, the milk and the vanilla. Mix with a fork to blend. Add the egg mixture to the flour and butter mixture. Pulse the processor until a dough forms. Remove the dough from the processor, wrap in plastic wrap and chill for one hour or overnight.
• When ready to make the galette, preheat the oven to 375 degrees. In a large bowl add the nectarine slices. Cover the slices with 3 Tablespoons of flour, granulated sugar and a pinch of salt. Toss the nectarines until each slice is coated with the flour and sugar mixture. Set aside.
• Remove the chilled dough from the refrigerator. Cover a baking sheet with a sheet of parchment paper. Sprinkle a work surface with flour. Roll the dough out into a circle about ⅛ inches thick. Transfer the dough to the parchment lined baking sheet.
• To assemble the galette, lay the nectarine slices in a concentric circle on top of the dough, leaving a 2 inch border of exposed dough around the perimeter of the the dough. Fold the outer edges of dough up and over the outside of the nectarine circle. In a small bowl beat the remaining egg with a fork. Brush the exposed dough with the egg wash. Sprinkle the dough and nectarines with the demerara sugar.
• Bake the galette 45 to 50 minutes or until the juices bubble and the crust is golden brown. Remove the tart from the oven and let the galette cool for 20 minutes. Serve the Nectarine Galette warm or at room temperature.