Nectarine and Almond Galette
A free-form pastry crust folded around sliced nectarines and almond meal, forgiving of a less-than-perfect fold.
- Serves
- 8
- Prep
- 30 min
- Cook
- 45 min
- Written
Method
-
Cut the cold butter into the flour and salt until the biggest pieces are pea-sized.
-
Add the ice water a tablespoon at a time, tossing until the dough just clumps when you squeeze it.
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Press the dough into a disk, wrap it, and chill until firm, at least 30 minutes.
-
Toss the sliced nectarines with the sugar, cornstarch, and lemon juice.
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Roll the chilled dough into a rough 12-inch round on parchment.
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Scatter the almond meal over the center, leaving a 2-inch border, then arrange the nectarines on top.
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Fold the border over the fruit in overlapping pleats, working your way around.
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Brush the crust with egg and scatter it with turbinado sugar.
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Bake at 400°F until the crust is deep golden and the juices are bubbling thickly, 40-45 minutes.
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Let it cool at least 20 minutes before slicing, so the filling sets instead of running.
Notes
The almond meal isn’t decoration — it sits under the fruit and soaks up the juice that would otherwise turn the crust to paste. Don’t skip it, and don’t skimp on the chill either; warm dough won’t hold a pleat.
Plums or peaches swap in at the same weight when nectarines aren’t at their best. Good slightly warm, with a scoop of vanilla ice cream melting into the folds.