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Rustic Nectarine Galette Recipe with Creamy Almond Filling

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A quick and easy rustic galette featuring a flaky crust, creamy almond filling, and caramelized nectarines. Perfect for summer gatherings and simple indulgence.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour
  • 1 tbsp granulated sugar (for dough)
  • 1/4 tsp salt
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 3 to 4 tbsp ice water
  • 1/2 cup (50g) almond flour
  • 1/4 cup (50g) brown sugar
  • 1/4 cup (57g) unsalted butter, softened
  • 1 large egg, room temperature
  • 1 tsp almond extract
  • 3 to 4 medium fresh nectarines, thinly sliced
  • 2 tbsp granulated sugar (for fruit)
  • 1 tbsp lemon juice
  • 1 tsp cornstarch (optional)
  • 1 egg beaten with 1 tbsp water (egg wash)
  • 1 tbsp coarse sugar (for topping)

Instructions

  1. Make the dough: In a large bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and cut into flour using a pastry cutter or knives until mixture resembles coarse crumbs with pea-sized butter bits.
  2. Slowly drizzle 3 tbsp ice water while mixing until dough just holds together when pinched. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
  3. Prepare the almond filling: Beat softened butter and brown sugar until creamy. Mix in egg and almond extract. Fold in almond flour until smooth. Cover and set aside.
  4. Slice nectarines thinly (about 1/8-inch thick). Toss with sugar, lemon juice, and cornstarch if using. Let sit for 10 minutes to macerate.
  5. Roll out dough on a lightly floured surface into a 12-inch circle about 1/8-inch thick. Transfer to a parchment-lined baking sheet.
  6. Spread almond filling evenly over dough, leaving a 2-inch border. Arrange nectarine slices on top in a single layer, overlapping slightly.
  7. Fold edges of dough over fruit, pleating as needed to contain filling but leaving center open.
  8. Brush dough edges with egg wash and sprinkle with coarse sugar.
  9. Bake at 375°F (190°C) for 35-40 minutes until crust is golden and filling bubbles gently.
  10. Cool galette for at least 15 minutes before slicing. Serve warm or at room temperature.

Notes

Keep butter and water cold when making dough to ensure a flaky crust. Use cornstarch if nectarines are very juicy to prevent soggy crust. Dough can be made ahead and chilled or frozen. If crust browns too quickly, tent with foil.

Nutrition

Keywords: nectarine galette, rustic galette, almond filling, summer dessert, fruit galette, easy dessert, flaky crust, seasonal fruit

Find it online: https://zorbmeal.com/rustic-nectarine-galette-recipe-with-creamy-almond-filling-easy-and-perfect/