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Nectarine Galette

This pretty nectarine galette combines a flaky, rustic pie crust with cinnamon and vanilla-spiced nectarines. Easier than pie yet just as delicious, this simple summer dessert comes together with a few simple ingredients and easy steps and can be adapted to whatever seasonal fruit you have at hand.

nectarine galette recipe

The best nectarine galette

Aside from berries, nectarines are one of my favorite summer fruits to bake with. There’s is just something about a perfectly ripe nectarine, sweet and full of syrupy juice, that just screams summer.

While homemade nectarine pie and nectarine almond tart are always delicious, this rustic nectarine galette is an even easier option to take advantage of those lovely fruits.

The galette consists of caramelized layers of sliced, cinnamon-dusted nectarines inside a flaky pastry crust. Serve it with a scoop of vanilla ice cream, and you have yourself the best summer dessert.

We love laid-back summer desserts. If you do too, then you’re going to love Bisquick strawberry cobbler, crustless blueberry pie, and cherry crumble.

nectarine galette ingredients

Ingredients

This easy nectarine galette recipe combines mostly pantry staples to create this showstopping summer dessert. Please refer to the recipe card below to see specific ingredient measurements.

  • Pastry dough: A simple combination of all-purpose flour, sugar, cold salted butter, and ice water creates a buttery, flaky crust. Of course, you can also opt for a refrigerated pie crust from the store to save some time.
  • Nectarines are the star of the show. So look for fresh, in-season fruit. They should be fragrant and firm but give a little when you press them. Both white and yellow nectarines work here, but yellow nectarines look prettier in a galette.
  • Brown sugar provides sweetness and a hint of caramel aroma.
  • Lemon juice adds a bright balance to the sweet nectarine filling.
  • Cornstarch thickens the nectarine juices and creates a thick, smooth filling.
  • Vanilla helps to bring out a lovely warm flavor. Skip the imitation stuff, and go for a good-quality vanilla extract.
  • Ground cinnamon: This warming spice complements the nectarine flavor.
  • Apricot or peach jelly (optional) adds a beautiful, glossy shine worthy of a bakery display case.
peach galette recipe

How to make a nectarine galette

Galettes provide the same deliciousness as pies, but with way less work. All you do is roll out a pastry crust, stuff it with nectarine filling, fold the edges over, and bake until golden brown. Let’s go over the process step-by-step:

step 1 mix pastry dough

#1: Make the pastry dough

  1. Freeze butter. Place the cubed butter in the freezer for 10 to 15 minutes or until ready to use.
  2. Mix dough. Place the flour, sugar, and cubed butter into a large mixing bowl. Use a pastry cutter to cut the butter into the flour until the mixture resembles coarse breadcrumbs, with the largest butter bits the size of peas.
  3. Add ice water. Using your fingertips, knead enough ice water into the mixture until a crumbly dough forms that holds easily together when pinched between your fingers.
  4. Roll out dough. Turn the dough out onto a lightly floured work surface. Form it into a round, flat disk, being careful not to over-work the dough.
  5. Chill dough. Wrap the disk tightly in plastic wrap and refrigerate for 30 minutes to an hour before rolling it out. You can make the pastry up to 1 day in advance, or 1 month in the freezer, tightly wrapped.
step 2 roll out pastry dough

#2: Roll out the dough

  1. Preheat oven. Preheat the oven to 375°F / 190°C / gas mark 5. Line a baking sheet with parchment paper.
  2. Soften the dough. Remove the dough from the fridge and wait 5 to 10 minutes until it warms slightly and becomes pliable.
  3. Roll out the pie crust. Roll out the dough disk onto a lightly floured surface. Start from the center outwards with gentle but firm pressure. Sprinkle additional flour on top of the dough and underneath to avoid sticking. Roll until the dough until is 12 inches / 30 cm in diameter and about 1/8 inch / 3 mm thick. Transfer the dough onto the prepared baking sheet, being careful not to tear it.
step 3 mix nectarine filing

#3: Mix galette filling

  1. Mix nectarine filling. In a large mixing bowl, stir together the brown sugar, cornstarch, and cinnamon. Add the nectarine slices, lemon juice, and vanilla. Toss until the fruit is completely coated.
step 4 assemble galette

#4: Assemble the galette

  1. Assemble the galette. Spoon the nectarine filling onto the center of the pastry crust. Flatten the nectarines into an even layer or a decorative spiral. Leave a 2-inch / 5-cm circle around the edge. Fold the dough over the nectarines, overlapping the pastry as needed.
  2. Apply egg wash. Brush the pastry with egg wash and generously sprinkle with brown sugar.
  3. Bake. Bake the galette for 40 to 50 minutes, until the crust is golden and the nectarine juices begin to bubble.If the pastry browns too quickly, cover it loosely with tin foil.
  4. Cool. Remove the nectarine galette from the oven and let cool to room temperature on a wire rack. While still warm, lightly glaze the top with peach jam.
nectarine peach galette

Baker’s tips

This nectarine galette is one of my favorite recipes to highlight one of my favorite summer ingredients: ripe and juicy nectarines. Here are some tips and tricks to ensure your galette turns out perfectly:

  • Use cold ingredients: Working with cold butter and ice-cold water will ensure your crust will be nice and flaky. I like to dice my butter and throw it in the freezer for 15 to 30 minutes before mixing the crust. You can even place the measured-out water in the freezer for a few minutes.
  • Avoid overworking the dough: If you knead the dough too much, gluten might develop, resulting in a dense, shriveling crust. I like to use a pastry cutter to combine the ingredients, but you can also use a food processor.
  • Don’t overfill: One difference between a pie and a galette is the amount of filling. Pies are usually stuffed full of fruit, while galettes bake more evenly when there is an even layer of fruit. Don’t overstuff the pie. Otherwise, the galette may not bake through.
  • Peach glaze: This is optional, but adding the peach glaze to the top of the nectarines will take your galette over the top and give it that pastry shop presentation.
rustic nectarine galette

Variations

  • Substitute other fruit: You can prepare the recipe other stone fruits or berries, such as peaches, apricots, cherries, blueberries, plums, or strawberries.
  • Add a flavor boost: Level up the aroma with a dash of ground ginger, pumpkin pie spice, almond paste, amaretto flavoring, or lemon zest.
  • Create a nutty crunch: Sprinkle a handful of chop pecans, walnuts, almonds, or pistachio over the galette before baking.

Serving suggestions

Is nectarine galette served hot or cold?

The galette needs to cool for a while, so the juices have a chance to thicken up. It’s served best either warm or at room temperature.

How to serve nectarine galette

  • Transfer: Slide an offset spatula or cake lifter under the galette to separate it from the parchment paper and place it onto a serving platter.
  • Slice: Slice your galette into wedges (as you would a pie), cutting it into 8 to 10 slices. A serrated knife is excellent for this task.
  • Serve: Plate a slice with a scoop of vanilla ice cream or sweetened whipped cream. You can garnish the galette with candied pecans or a fruity sauce for double the summer fruit.
nectarine galette with puff pastry

Storage instructions

How to store nectarine galette

The baked nectarine galette can sit at room temperature on the counter for the first day, then store it covered in the fridge for up to another 2 days. You can keep it longer, but the pastry crust might get soggy.

nectarine galette

Nectarine Galette Recipe

Yield: 8 servings
Prep Time: 45 minutes
Cook Time: 45 minutes
Additional Time: 30 minutes
Total Time: 2 hours

This pretty nectarine galette combines a flaky, rustic pie crust with cinnamon and vanilla-spiced nectarines. Easier than pie yet just as delicious, this simple summer dessert comes together with a few simple ingredients and easy steps and can be adapted to whatever seasonal fruit you have at hand.

Ingredients

Pastry Crust

  • 1/2 cup / 1 stick / 115 g / 4 oz very cold, salted butter, cut into small cubes
  • 1 1/4 cups / 150 g / 5.3 oz all-purpose flour, plus more for rolling
  • 1 tbsp light brown sugar
  • 4 to 6 tbsp ice-cold water

Nectarine Filling

  • 1/4 cup / 50 g / 1.8 oz light brown sugar, plus more sprinkling
  • 1 tbsp cornstarch
  • 1/2 tsp ground cinnamon
  • 3 cups / 600 g / 21 oz fresh nectarines, sliced
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • egg wash (optional, 1 egg yolk + 1 tbsp milk)
  • 2 tbsp peach jam (optional)

Instructions

    Make the pastry

  1. Freeze butter. Place the cubed butter in the freezer for 10 to 15 minutes or until ready to use.
  2. Mix dough. Place the flour, sugar, and cubed butter into a large mixing bowl. Use a pastry cutter to cut the butter into the flour until the mixture resembles coarse breadcrumbs, with the largest butter bits the size of peas.
  3. Add ice water. Using your fingertips, knead enough ice water into the mixture until a crumbly dough forms that holds easily together when pinched between your fingers.
  4. Roll out dough. Turn the dough out onto a lightly floured work surface. Form it into a round, flat disk, being careful not to over-work the dough.
  5. Chill dough. Wrap the disk tightly in plastic wrap and refrigerate for 30 minutes to an hour before rolling it out. You can make the pastry up to 1 day in advance, or 1 month inthe freezer, tightly wrapped.

Assemble the galette

  1. Preheat oven. Preheat the oven to 375°F / 190°C/ gas mark 5. Line a baking sheet with parchment paper.
  2. Soften the dough. Remove the dough from the fridge and wait 5 to 10 minutes until it warms slightly and becomes pliable.
  3. Roll out the pie crust. Rollout the dough disk onto a lightly floured surface. Start from the center outwards with gentle but firm pressure. Sprinkle additional flour on top of the dough and underneath to avoid sticking. Roll until the dough until is 12 inches/ 30 cm in diameter and about 1/8 inch / 3 mm thick. Transfer the dough onto the prepared baking sheet, being careful not to tear it.
  4. Mix nectarine filling. In a large mixing bowl, stir together the brown sugar, cornstarch, and cinnamon. Add the nectarine slices, lemon juice, and vanilla. Toss until the fruit is completely coated.
  5. Assemble the galette. Spoon the nectarine filling onto the center of the pastry crust. Flatten the nectarines into an even layer or a decorative spiral. Leave a 2-inch / 5-cm circle around the edge. Fold the dough over the nectarines, overlapping the pastry as needed.
  6. Apply egg wash. Brush the pastry with egg wash and generously sprinkle with brown sugar.
  7. Bake. Bake the galette for 40 to 50minutes, until the crust is golden and the nectarine juices begin to bubble. If the pastry browns too quickly, cover it loosely with tin foil.
  8. Cool. Remove the nectarine galette from the oven and let cool to room temperature on a wire rack. While still warm, lightly glaze the top with peach jam.
  9. Serve. Serve the galette warm with a dusting of powdered sugar and a scoop of vanilla ice cream or whipped cream. Enjoy!
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 261Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 54mgSodium: 108mgCarbohydrates: 35gFiber: 2gSugar: 16gProtein: 4g

FAQ

What is a nectarine galette?

A galette is a rustic fruit tart made with a fruit filling and a pastry crust. Instead of baking the pastry in a pie dish, a galette has a free-formed crust folded over the filling around the edges.

Is galette dough the same as pie dough?

Yes, the two essentially the same thing, and you can swap in your favorite homemade pie crust if you prefer.

How do I keep my nectarine galette from getting soggy?

The cornstarch in this recipe will thicken the juices from the nectarines. As long as you drain off any excess liquid before piling the nectarines in the crust, it shouldn’t get soggy.

You also want to make sure the oven is fully preheated.

Can I double the recipe?

Of course! If you’d like to prepare a larger batch, I suggest baking 2 nectarine galettes instead of one giant galette.

slice of nectarine galette

Reasons to love nectarine galette

  • Taste: Ripe nectarines fill this sweet and delicate pastry crust. It’s a wonderful way to enjoy the scrumptious summer fruit.
  • Texture: Thanks to lots of butter, the galette crust is extra tender and flaky. And the juicy nectarines are baked into a sweet syrup.
  • Ease: As impressive as this dessert looks, it’s really simple to make. Just follow the step-by-step instructions, and you’ll have no trouble making this dish.

Other nectarine recipes to try next

Summertime means an abundance of nectarines everywhere! I love the sweet, fruity flavor of a nectarine dessert in the summer. Here are some of our other favorites:

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