Nectarine and Blueberry Galette
The charm of a galette, a casual open-faced tart, is in its imperfections. It's O.K. if the fruit juices leak a little, and there is no fussy crust-crimping for those who find that part of pie-making frustrating. The often-overlooked nectarine is such a perfect summer fruit. It has all the honeyed sweetness of a peach, minus that fuzzy skin, plus a little hit of tartness, and it pairs beautifully with dark, sweet blueberries. The sugar here is given in a range: Use the smaller amount if your fruit is particularly sweet, the larger amount if it’s tart.
- Serves: 9 persons
- 6to 8 tablespoons/80 to 100 grams sugar, depending on the sweetness of the fruit
- ½teaspoon lemon zest
- Seeds from 1/2 vanilla bean (or 1/2 teaspoon vanilla extract)
- 1tablespoon all-purpose flour
- Pinch of kosher salt
- 2medium nectarines (about 3/4 pound/340 grams), pitted and sliced into 1/2-inch slices
- 1 ¼cups/180 grams blueberries
- 1tablespoon lemon juice
- 1recipe all-butter pie crust, chilled
- 1egg, beaten
- ¾teaspoon turbinado sugar
- Pinch of flaky salt
Step 1Heat oven to 400 degrees, and position a rack in the lower third of the oven. Line a rimmed baking sheet with parchment paper.
Step 2Combine 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.
Step 3On 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.
Step 4Stir 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.
Step 5Put 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.