Peach and Nectarine Galette
Inspired by techniques from King Arthur Baking and NYT Cooking.
Unpeeled peach and nectarine slices fanned on flaky all-butter pastry, pleated at the edge and baked until bubbling.
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Method
- 1
Make the pastry. Toss the flour, sugar and salt, then press the cold butter cubes into flat flakes between your fingers. Sprinkle over the water and fold with a fork until the dough just holds, then wrap and chill 1 hour. Flaky butter pieces turn to steam in the oven and give a crisp, layered crust.
- 2
Prepare the fruit. Heat the oven to 210 °C (190 °C fan). Toss the fruit with the sugar, cornflour, lemon juice, nutmeg and salt just before assembling, so the slices do not sit in their juice.
- 3
Roll and fill. Roll the dough to a rough 33 cm round and lift it onto the lined tray. Fan the slices, skin side out, in overlapping circles in the middle, leaving a 5 cm border, and leave any liquid behind in the bowl.
- 4
Fold and glaze. Fold the border up over the fruit in overlapping pleats, brush the pastry with egg wash and sprinkle the demerara over the edge. Chill 10 minutes if the dough has gone soft.
- 5
Bake. Bake 40-45 minutes, until the crust is deep golden underneath and the juices bubble thickly in the centre.
- 6
Cool. Leave on the tray for 20 minutes so the filling sets before slicing.
Storage
Best on the day it is baked. Keep loosely covered at room temperature overnight, or in the fridge for up to 2 days.
Equipment
- large mixing bowl
- rolling pin
- baking tray lined with baking paper
- pastry brush
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 326 kcal |
| Protein | 4 g |
| Carbohydrate | 45.5 g |
| of which sugars | 22.5 g |
| of which free sugars | 14.3 g |
| Fat | 15 g |
| of which saturates | 9.2 g |
| Fibre | 2.3 g |
| Salt | 0.42 g |
Protein per 100 kcal
1.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
