Sunday, August 7, 2011

Make It: Nectarine Galette

An old post of mine stated that I did not like fruit pies.  So, why on Earth did I decide it was a great idea to make a Nectarine Galette, which is essentially a rustic pie?  Wellllll, not only do I try to be a nice girlfriend (haha) but Real Simple's magazine photo was just gorgeous!  Don't mind my terrible version...I'm working on it.


Anyway, I fancied myself up to the challenge.  Though it didn't offer much of a challenge with only 3 main ingredients needed (they are assuming you have butter handy).  Seriously, 3.  Seemed pretty foolproof and, trust me, I did not want my first fruit pie making - and eating - to go awry or I would certainly never try it again. 

So, I make it and bake it.  Then, a bit nervously, I taste it.  Admittedly, after my first bite, I was still not too sure why fruit pies were anything to write home about but the galette grew on me!  (Especially after a dollop...okay, huge mound, of whipped cream!)  Slightly enhanced by a bit of butter and sugar, the flaky crust paired perfectly with the sweetness of the nectarines.  And, I didn't find the warm nectarines to be overly mushy - maybe because they are already a softer fruit?  I'm not sure but I do know that I went back for a second piece. 


Nectarine Galette
Real Simple magazine, July 2011

refrigerated rolled pie crust
thinly sliced nectarines or peaches
3 tablespoons turbinado sugar [I used coarse white sugar]
2 tablespoons unsalted butter, cut up


1. Heat oven to 375° F with the rack in the lowest position.
2. Place the pie crust 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.

3. Bake until the juices are bubbling and the crust is golden (tent with foil if the crust browns too quickly), 35 to 40 minutes.