Best 4 Nectarine Or Peach And Blackberry Galette Recipes

NECTARINE OR PEACH AND BLACKBERRY GALETTE

Steps:

• Remove the pastry from the freezer and place it on a baking sheet lined with parchment. Leave it to thaw while you prepare the fruit, but don't keep it out of the freezer for too long. It will thaw quickly and is easiest to handle if it's cold. You want it just soft enough so that you can manipulate it.
• Combine the nectarines, blackberries, honey or 2 tablespoons of the sugar, 1/2 teaspoon of the cinnamon and the vanilla in a large bowl and gently toss together.
• Sprinkle the almond powder over the pastry, leaving a 2- to 3-inch border all around. Place the fruit on top. Fold the edges of the dough in over the fruit, pleating the edges as you work your way around the fruit to form a free-form tart that is roughly 9 inches in diameter. Place in the freezer on the baking sheet for 45 minutes to an hour. This helps the galette maintain its shape.
• Meanwhile, preheat the oven to 350 degrees. Remove the galette from the freezer. Brush the exposed edge of the pastry with the egg wash. Combine the remaining tablespoon of sugar and 1/4 teaspoon cinnamon and sprinkle over the fruit and the crust. Place in the oven and bake 1 hour, until the fruit is bubbly and the juice is running out and caramelizing on the parchment. Remove from the oven and allow to cool for at least 15 minutes. Serve hot or warm or at room temperature.

BLACKBERRY AND NECTARINE GALETTE

Steps:

• Stir the sour cream and ice water together. Put flour, cornmeal, sugar. and salt into your mixing bowl and whisk to combine. Add the cold butter and toss to coat with the flour mixture. Using either your hands or a pastry cutter work the butter into the flour until it resembles large crumbs (about the size of peas). Add the sour cream/water and stir with fork to combine.
• Gather the dough and gently press into a disk, wrap in plastic wrap and refrigerate for at least 2 hours. This is enough dough for 1 large or 2 smaller galette's, if making 2 divide dough in half and wrap each individually. Dough can be frozen also for later use. Defrost in the refrigerator.
• Place blackberries and sliced nectarines in a bowl, add the sugar, flour, salt and mix together. Set aside.
• Generously sprinkle flour on work surface, roll out the dough to a rustic circle approximately 1/8 inch thick. Place fruit in center and bring the sides up keeping some of the fruit exposed. Brush with egg wash or cream, sprinkle with sugar and bake at 400 degrees for 45-50 minutes or until the galette is golden brown and bubbly.

NECTARINE AND BLUEBERRY GALETTE

Steps:

• Heat oven to 400 degrees, and position a rack in the lower third of the oven. Line a rimmed baking sheet with parchment paper.
• Combine sugar, lemon zest and vanilla in a large bowl. Use your fingertips to rub the zest and seeds (or extract) into the sugar. Add the flour and salt and stir to combine. Add the nectarines, blueberries and lemon juice, but don't stir quite yet.
• On a lightly floured surface, roll dough into a 12-inch round just under 1/4-inch thick. Transfer the dough to the prepared baking sheet.
• Stir the filling to combine, then pile all the fruit in the center of the dough, leaving a 2-inch border. Press the fruit gently to make sure there are no large open pockets. Fold the edges of the dough up and over the fruit and press gently to seal the folds.
• Put the whole baking sheet into the freezer, and chill the formed galette until the dough is very firm, about 15 minutes. Brush dough with the beaten egg, and sprinkle with sugar and salt. Bake until deep golden brown and the juices are bubbling, about 45 minutes. Cool slightly before serving.

PEACH & BLACKBERRY GALETTE RECIPE - (4.1/5)

Steps:

• 1. Mix together flour, sugar and salt in a large bowl. Add in chilled butter and gently rub butter into flour mixture with your fingertips until the mixture achieves a texture like breadcrumbs. Add in vanilla bean paste and 3 tbsp ice water into the mixture. Using your hands, gently mix the dough till just combined. Test the dough by pinching a small amount of it between your fingers to see if it holds together. Add about 1 to 2 tbsp of ice water if the dough feels dry. It will be ready when the crumbs hold together easily and don't feel wet. Tip the dough onto a floured workstation. Flour your hands and shape the dough into a flat disk. Wrap it in a plastic wrap and chill for an hour before using. 2. While galette dough is resting, prepare the filling. Combine peaches, half of the blackberries, honey, vanilla bean paste and 3/4 tsp cinnamon in a large bowl and toss well. Set it aside to marinate. 3. Roll out the dough on a lightly-floured parchment paper with a floured rolling pin to about 11 to 12 inch in diameter. Sprinkle almond meal over the middle section of the pastry, leaving a 2 to 3 inch border. Within the border, arrange fruits to your liking. 4. Fold in the edges of the dough, overlapping the fruits to form a free-form tart. Place in the freezer for 30 minutes. Preheat oven to 180C. For the eggwash, beat egg and milk together till combined. Brush the edges of the pastry with the eggwash. Combine and mix remaining 1/4 tsp of cinnamon with brown sugar. Sprinkle over the galette. 5. Bake for 1 hour until the fruits are soft and the crust is golden. Allow to cool for at least 15 minutes and serve with remaining blackberries on top. Enjoy!