nectarine galette


Last week, B and I received our first fruit CSA of the season. Among the plethora of beautiful fruit, we scored a bunch of beautiful Rose Bright yellow nectarines. I knew once they ripened they would need to be enjoyed quickly (otherwise the quality of the fruit rapidly declines) so I decided to make a galette, which is the less fussy version of pie. And what's better, I made one of the simplest desserts on the planet even simpler by replacing homemade dough with store-bought puff pastry. I learned this trick from the Forest Feast Gatherings cookbook and it truly makes it a cinch to prepare.

This dessert is great topped with homemade whipped cream, some vanilla bean ice cream, or all by itself. The galettes can be made ahead of time and stored, loosely covered, at room temperature. It's best eaten fresh the day it's made. Recipe makes two galettes and serves 12 total.


1 (17.3 oz) box store-bought puff pastry

6 nectarines, thinly sliced

4 Tbsp unsalted butter, diced small

3 Tbsp cane sugar


Remove puff pastry from the freezer and let thaw for 45 minutes. When dough is thawed, heat your oven to 375*F with the rack in the lowest position. Line two baking sheets or jellyroll pans with parchment paper.

Put one sheet of puff pastry on each of the prepared baking sheets/pans. Snip off the corners of the dough and discard (it makes folding easier). {Pro tip: You can also save the little corners or roll a few dark chocolate chips into them and bake in a small pan for 6-8 minutes. Yum!}

Top the puff pastry with the nectarines, leaving a 2-inch border. Dot each galette with 2 Tbsp butter and sprinkle with 1 Tbsp sugar.

Fold the edges of the dough toward the center, overlapping a bit and partially covering the fruit. Brush a bit of water on the newly folded crusts and sprinkle with the remaining sugar.

Bake until the juices are bubbling and the crust is golden brown, about 36-38 minutes. Check about 30 minutes in, and if it browns too quickly, tent with foil for the remainder of it's baking.


recipe adapted from Forest Feast Gatherings and Real Simple