Nectarine Galette
Prep time
Cook time
Total time
Beautiful in its simplicity, this rustic-style galette is made with sweet ripe nectarines and spiced with cinnamon and nutmeg.

A galette is a flat pastry similar to a tart, but normally free-formed and baked directly on a baking sheet vs prepared and baked in a tart pan.
Recipe type: Dessert | Fruit Galette
Serves: 8 to 10 servings
  • Flaky Pie Pastry for one 9-inch double-crust pie
Nectarine Filling:
  • ½ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 6 medium to large ripe nectarines
  • 1 teaspoon freshly squeezed lemon juice
  • 1Pastry Topping:
  • 1 to 2 teaspoons half and half, or cream
  • 1 to 2 tablespoons turbinado (coarse) sugar
  1. Prepare flaky pie pastry for one 9-inch double-crust pie. gently press the dough into a one 8 to 10 inch discs. Wrap in plastic wrap and refrigerate 2 hours or overnight, or refrigerate up to 3 days before using.
  2. Preheat oven to 425 degrees F.
  3. Prepare a large piece of parchment paper, about 14x18 inches, lightly flour the parchment paper. Remove dough disc from refrigerator and place on the floured parchment paper. Roll the dough to an oval about 12 x 16 inches. Transfer the dough and parchment to a large baking sheet or large jelly roll pan. Refrigerate while making the filling.
Nectarine Filling:
  1. In a small mixing bowl, combine sugar, cornstarch, cinnamon, and nutmeg; stir together to mix. Set aside.
  2. Cut each nectarine in half, remove the pit, and cut each half into 4 pieces. Place the cut nectarines into a large bowl. Pour the sugar mixture over the fruit and gently stir to distribute evenly throughout the fruit. Sprinkle the top with lemon juice and gently stir.
  3. Remove the pan with the rolled dough from the refrigerator. Arrange the nectarines, reserving the liquid, in a single layer on the dough, overlapping slightly, and leaving a 1½ inch border. Make 1 inch cuts in the pastry border about every 4 inches, and fold each piece up over the fruit.
  4. Pastry Topping: Using a pastry brush, lightly brush half and half or cream over the folded dough edges and sprinkle with turbinado sugar.
  5. Drizzle the reserved liquid from the bowl over the nectarines.
  6. Bake: Bake 15 minutes. Reduce oven to 375 degrees F. Bake an additional 40 minutes, or until the juices are bubbling and the crust is a golden brown.
  7. Remove from oven. Cool on the baking sheet for 10 minutes, then transfer the galette to a wire cooling rack. Let cool about 1 hour before cutting and serving.
Adapted From: Southern Living Magazine, July 2016
Recipe Notes
Pan: One 12x17 inch Jelly Roll pan Pastry: Flaky Pie Pastry Prep: Unbaked Starting Oven Temp: 425° Storage: Covered, Cool Place or Refrigerate

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