Nectarine Galette Food

NECTARINE GALETTE

Steps:

• Heat oven to 375° F with the rack in the lowest position.
• Place the piecrust on a parchment-lined baking sheet. Leaving a 2-inch border, top with the nectarines or peaches. Sprinkle with 2 tablespoons of the sugar and the butter. Fold the edges of the dough toward the center, overlapping slightly and partially covering the fruit. Brush the dough with 2 teaspoons water and sprinkle with the remaining tablespoon of sugar.
• Bake until the juices are bubbling and the crust is golden (tent with foil if the crust browns too quickly), 35 to 40 minutes.
• Slice into 8 equal pieces. Serving size: 1 slice.

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.

NECTARINE AND ALMOND GALETTE

Steps:

• Place flour and diced butter in a large bowl and blend with a fork or pastry blender until pieces are pea-size. Stir in sugar and salt. You can place flour, butter, Swerve or sugar, and salt in the food processor and process until pieces are pea-size. transfer to a bowl. Add 3 tbsp of iced water (one at a time) and stir and push moistened dough until all dough feels moistened. Form dough into a ball and cover with plastic wrap. Refrigerate for at least 30 minutes or 24 hours.
• Cut the nectarines in half. Remove pit and dice finely. Place in a big bowl and add 3 tsp of brown sugar Swerve (or 3 tbsp of sugar), stir, and set aside.
• Place almonds in a small pan and toast at medium heat until fragrant, they will be lightly brown. Grind in the food processor and place in a small bowl. Add 1/4 cup of brown sugar Swerve or brown sugar, 1/2 tsp of lemon zest, and the egg yolk. Mix until all ingredients are integrated.
• Preheat the oven to 400° to 375° Fahrenheit. Please note that temperature may vary according to your oven. Cover sheet pan with parchment paper. Place dough on a lightly floured surface and roll dough to a 12-14 inch circle. It does not have to be perfectly round. Transfer the dough into the sheet pan and finish rolling the dough (from center to the sides - turning it to stretch from all sides). Spread the almond mixture all over the dough, leaving about an inch circle from the border. Layer the nectaries, and pour the nectar or fruit juice on top. Fold the dough borders over the filling, overlapping the borders and leaving some of the center of the filling exposed.
• Whisk the egg with a tbsp of water and brush over the border of the dough and add the sliced almonds. Sprinkle some sugar over the dough and the center and dot with the tsp of butter.
• Bake for about 45 - 55 minutes or until de center is bubbly, the nectarines are tender and the borders of the crust are browned.Transfer the baking sheet to a wire rack and let cool for 20 minutes before serving.

NECTARINE GALETTE

Steps:

• Preheat oven to hot, 200°C. Lightly grease a baking tray.
• Halve nectarines and remove stones. Slice thinly.
• Cut pastry into 4 rectangles, folding in a 1cm border. Place onto prepared trays.
• Bake for 5-10 minutes until just golden. Press gently to flatten. Brush base with half the jam. Arrange nectarine slices over pastry.
• Bake for a further 5-10 minutes until golden. Brush with remaining jam. Sprinkle with macadamias. Serve with 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.

HONEY-APPLE GALETTE WITH PISTACHIO SUGAR

Steps:

• Make the dough: Pulse together flour, sugar, and salt in a food processor until combined, 5 to 6 times. Add butter; pulse until most of the butter is pea-size, about 20 times. While pulsing, drizzle in ¼ to ½ cup ice water until dough just holds together when squeezed. Turn dough out onto a large sheet of plastic wrap; pull in edges of wrap to gather dough, using your knuckles to press dough into a disk. Wrap tightly. Refrigerate for at least 2 hours and up to 3 days (or freeze for up to 1 month).
• Prepare the filling: Toss together apples, butter, sugar, honey, lemon zest, lemon juice, and salt in a large bowl.
• Assemble the galette: Roll out chilled dough into an 18-inch round on a lightly floured surface. Transfer to a parchment-lined baking sheet (dough will hang over edges at first). Process pistachios, sugar, and salt in a food processor until finely ground, 30 to 45 seconds. Sprinkle half of the pistachio sugar over center of dough, leaving a 3-inch border.
• Spread apple filling evenly over dough (keeping the 3-inch border). Fold edges of dough over filling, overlapping as needed. Transfer baking sheet to freezer until galette is firm, about 10 minutes.
• Meanwhile, preheat oven to 350°F with rack in lowest position. Remove baking sheet from freezer and brush edges of galette with egg; sprinkle with remaining pistachio sugar. Bake until crust is deep golden brown and apples start to brown, 50 to 55 minutes. Let stand at room temperature for at least 10 minutes and up to 8 hours.

20 BEST NECTARINE DESSERT COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a nectarine treat in 30 minutes or less!

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.

RUSTIC NECTARINE GALETTE

Steps:

• Tip the all-purpose flour, the 2 tablespoons of sugar and the salt into the bowl of a food processor. Pulse to combine. Add the diced butter and then turn the machine on and add the water through the feed tube. Use the lesser amount of water if weather is humid. Immediately stop the machine when the dough begins to mass on the blade.
• Pour the crumbly dough onto a non-floured surface. Roughly form the dough into a ball, and then flatten into a disk. Wrap the disk in plastic and chill for at least 1 hour in the refrigerator.
• In a medium bowl, whisk together the 1/2 cup sugar, 3 tablespoons of tapioca flour, and the ground cinnamon and cardamom. Halve the nectarines and remove pits. Cut each half lengthwise into 1/4- to 1/2-inch wedges. Add the wedges to the sugar/tapioca mixture, and gently toss them with a spatula to coat. Let the nectarines macerate (exude their juices) for 10 minutes.
• While the peaches macerate, unwrap the dough and let it achieve room temperature for 10 minutes. On a lightly-floured surface, roll the dough into a 12-inch-diameter circle. Then fold the dough into quarters, and unfold it onto the rimless, parchment-lined baking sheet.
• Put 1 generous tablespoon of tapioca flour in the center of the dough, and then spread it out, with your hand, to within 1 1/2 inches of the dough's edge. Arrange the nectarine wedges in concentric circles over the tapioca coating. (Do not add the excess juice that remains in the bowl.) Then fold the exposed border over the fruit, making pleats as necessary. Put the galette in the refrigerator, center the oven rack, and preheat the oven to 375°F.
• Just before baking, brush the pastry dough with the beaten egg. Bake until the pastry browns and the nectarines begin to caramelize -- 45-50 minutes. Run a thin spatula or knife between the edge of the crust and parchment paper to gently loosen the crust. Then slide the galette onto a wire rack, and let it cool for 30 minutes. Transfer the galette to a wooden board for easy slicing. Serve with or without whipped cream, vanilla ice cream, or Creme Fraiche.

NECTARINE AND BLUEBERRY GALETTE

Steps:

• Thaw puff pastry sheet according to package instructions. Lay out thawed puff pastry on a parchment covered baking sheet.
• In a mixing bowl combine sliced nectarines, blueberries, white sugar, flour, and vanilla. Stir to combine. Pour out in the middle of the puff pastry sheet.
• Fold in the edges of the puff pastry, around the fruit filling.
• Brush the edges of the pastry with a little milk and sprinkles the whole galette with some demerara sugar.
• Bake at 450 degrees for about 12 -15 minutes until golden brown.

HONEY-APPLE GALETTE WITH PISTACHIO SUGAR

Steps:

• Make the dough: Pulse together flour, sugar, and salt in a food processor until combined, 5 to 6 times. Add butter; pulse until most of the butter is pea-size, about 20 times. While pulsing, drizzle in ¼ to ½ cup ice water until dough just holds together when squeezed. Turn dough out onto a large sheet of plastic wrap; pull in edges of wrap to gather dough, using your knuckles to press dough into a disk. Wrap tightly. Refrigerate for at least 2 hours and up to 3 days (or freeze for up to 1 month).
• Prepare the filling: Toss together apples, butter, sugar, honey, lemon zest, lemon juice, and salt in a large bowl.
• Assemble the galette: Roll out chilled dough into an 18-inch round on a lightly floured surface. Transfer to a parchment-lined baking sheet (dough will hang over edges at first). Process pistachios, sugar, and salt in a food processor until finely ground, 30 to 45 seconds. Sprinkle half of the pistachio sugar over center of dough, leaving a 3-inch border.
• Spread apple filling evenly over dough (keeping the 3-inch border). Fold edges of dough over filling, overlapping as needed. Transfer baking sheet to freezer until galette is firm, about 10 minutes.
• Meanwhile, preheat oven to 350°F with rack in lowest position. Remove baking sheet from freezer and brush edges of galette with egg; sprinkle with remaining pistachio sugar. Bake until crust is deep golden brown and apples start to brown, 50 to 55 minutes. Let stand at room temperature for at least 10 minutes and up to 8 hours.

GOOSEBERRY NECTARINE GALETTE

Steps:

• In a food processor, combine the flour, salt, and sugar.
• Add the butter cubes and pulse for a few seconds until slightly broken and butter pieces still visible.
• Pour the water, evenly, over the mixture and process again until dough sticks together.
• Form the dough into a flat disc shape and into a plastic wrap. Refrigerate for 30 minutes, to chill.
• In a mixing bowl, toss the gooseberries and nectarine slices in sugar and lemon zest, to coat.
• Once the dough has chilled, roll out on a lightly floured surface into a round 30cm shape. Line a baking sheet with parchment paper and transfer the dough crust onto the baking sheet. Refrigerate, again, for 30 minutes, to chill.
• Preheat the oven to 200 °C.
• Pour fruit mix into the center of the chilled crust leaving a 5cm border around the side edges. Fold side edges over the fruit mix, loosely pleating the dough around and the middle of the galette uncovered. Dot the pastry with butter.
• Bake galette for about 25 minutes until the filling is bubbling and the flaky crust is golden.
• Allow to cool on a wire rack before serving, warm, with ice cream!

NECTARINE GALETTE

Steps:

• Make the dough: In a large bowl, mix together the flour, sugar and salt. Add the butter and start working the butter into the flour with your hands until there are pieces the size of large peas.
• Add the water and continue mixing just until the dough comes together. Do not overwork the dough. Cover with plastic wrap, press down to flatten the dough into a disk and refrigerate for at least 30 minutes before rolling out.
• Preheat oven to 400ºF/200ºC. Remove dough from fridge.
• Working on a lightly floured surface roll out the dough into a 14-inch/35 cm. circle, about ?-inch/½-cm thick. Place dough onto a baking sheet lined with parchment paper.
• In a small bowl, mix together the ground almonds and ¼ cup of sugar. Sprinkle half of the mixture over the dough, leaving a 1½-inch/4-cm. border. Arrange the nectarines in concentric circles, making only one snug layer. Sprinkle the remaining almond sugar mixture over the fruit.
• Fold the border of dough into the nectarine, pinching the edges to make sure they are sealed. Brush the border with the melted butter and sprinkle it with the remaining 2 tablespoons of sugar.
• Bake in the lower section of the oven for 45-50 minutes, until the crust is well browned and its edges are slightly caramelized. Remove from oven and allow to cool for 20 minutes before serving.
• Brush the galette with warmed jam, honey or maple syrup and serve with ice cream!

NECTARINE AND PLUM GALETTE

Steps:

• heat oven to 425 degrees F. You'll ned a 15 X 11 inch rimmed baking pan lined with parchment or nonstick foil.
• combine fruit, granulated sugar, cinnamon, and almond extract until evenly coated.
• unroll pie crust onto lined baking pan.
• place fruit mixture in center, leaving a 1 1/2 inch border around edges. fold edges of crust over filling, pleating and pressing dough together to hold shape.
• brush crust edges with egg white;sprinkle with sugar. bake 15 minutes. reduce oven temp to 375 degrees F. bake 20 minutes, or until crust is browned and fruit is juicy and tender. cool 10 minutes. slide onto rack to cool.

NECTARINE GALETTE

Steps:

• In a food processor, mix together flour, salt, and cubed butter until a sandy consistency. Pulse while slowly streaming in ice water. Wrap dough in plastic wrap and refrigerate for at least one hour.
• Preheat oven to 400F or 200C. On a piece of parchment, roll dough out into 15inch diameter rough circle. Optional: use something round or a bowl to trim the dough into a clean circle.
• Pit and slice the nectarines. Place sliced fruit onto the dough in a decorative pattern in the centre leaving a ~2inch border. Fold excess dough inwards. Brush the edges with beaten egg and sprinkle with raw sugar.
• Transfer the galette to a baking sheet by lifting the parchment paper. Bake for 50min or until edges are beautifully golden brown.
• Allow to cool to room temperature or enjoy warm with a scoop of ice cream. Optional: melt honey or jam and brush over the fruit to add extra sweetness and shine.