Nectarine and Peach Galette – one of the best ways to eat all that lovely stone fruit this season!

You need few ingredients to make this dessert if you use readymade short-crust pastry, you need just a few nectarines, peaches, a dusting of flour plus some toasted almonds and your choice of ice-cream to serve.  The heat from the oven caramelises the sugars in the fruit and crisps the pastry making for a really delicious dessert for the mid to late summer months when all that stone fruit is ripe and ready to eat.

Make sure you take the pastry out of the fridge and allow to come up to room temperature for at least half an hour before starting the recipe.

Prepare the fruits by washing them under running water and gently rubbing the skins with your hands.

On a clean cutting board and using a sharp knife, slice the fruit away from the stones and into thin, equal-sized segments.

Next, use your hands to roll the pastry into a ball to soften it ready for rolling and sprinkle with flour.

Use a rolling pin to ease the pastry out into a circle approximately 35cm wide.

Carefully lift the rolled pastry onto a sheet of baking paper which has been set on a baking tray. Dust with extra flour.

Now, start to place the sliced fruit pieces, working from the outside, inwards in a circular shape – use the picture as inspiration.  Leave a 1-2″ edge of the pastry which will be folded over the fruit segments at the end.  Continue adding the fruit until you reach the middle.

Now, fold over the edges of the pastry over the fruit to envelope it.

Brush the edges with a little coconut oil then sprinkle with granulated brown sugar which will add a lovely, crisp, sweet edge to the pastry.

Cook the galette in the oven at 180 degrees c for 30 mins or until baked and golden.

Serve warm with a scattering of toasted almonds and scoops of your choice of ice-cream.

Best eaten on the day of making.

Nectarine and Peach Galette with Ice-cream

Course: Dessert
Cuisine: American, English
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 6 servings
Author: Joanne
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Ingredients

  • 1 packet ready-made shortcrust pastry
  • 5 mix of peaches and nectarines
  • flour for dusting
  • 1 TBSP granulated brown sugar
  • 1 TBSP melted coconut oil or any liquid oil for brushing

Instructions

  1. Make sure you take the pastry out of the fridge and allow to come up to room temperature for at least half an hour before starting the recipe.

    Prepare the fruits by washing them under running water and gently rubbing the skins with your hands.

  2. On a clean cutting board and using a sharp knife, slice the fruit away from the stones and into thin, equal-sized segments.

  3. Next, use your hands to roll the pastry into a ball to soften it ready for rolling and sprinkle with flour.

  4. Use a rolling pin to ease the pastry out into a circle approximately 35cm wide.

  5. Carefully lift the rolled pastry onto a sheet of baking paper which has been set on a baking tray. Dust with extra flour.

  6. Now, start to place the sliced fruit pieces, working from the outside, inwards in a circular shape - use the picture as inspiration.  Leave a 1-2" edge of the pastry which will be folded over the fruit segments at the end.  Continue adding the fruit until you reach the middle.

  7. Now, fold over the edges of the pastry over the fruit to envelope it.

    Brush the edges with a little coconut oil then sprinkle with granulated brown sugar which will add a lovely, crisp, sweet edge to the pastry.

  8. Cook the galette in the oven at 180 degrees c for 30 mins or until baked and golden.

    Serve warm with a scattering of toasted almonds and scoops of your choice of ice-cream.

    Best eaten on the day of making.

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