This might be one of my favourite bakes for a while. This nectarine galette recipe was inspired by a trip to Tesco where I saw ripen at home nectarines on offer for 45p. An absolute bargain! Instantly I knew I wanted to bake something tasty with them. I had seen lots of galette recipes online and had wanted to make one for a while so after seeing the nectarines I knew what was happening next. This was one of those rare few occasions for me where an ingredient inspires a bake rather than starting with a recipe.
A nectarine galette is perfect for a sunny London day where the weather is amazing, and you don't want to spend too much time indoors. It was simple and fast. The flaky, crisp puff pastry paired with the sweet nectarine, cardamom and flaked almonds was delightful. This recipe made me so happy. I am a lazy baker that still refuses to attempt to make pastry so store bought puff pastry ensures this recipe is incredibly quick to whip up!
Skip to the end for the recipe
Step by step!
This recipe is so damn simple. Start by slicing your nectarines!
Add the sliced nectarines to a bowl and stir with caster sugar, ground cardamom and cornflour. Stir well to make sure the nectarines are well coated in the sugar mix.
Unroll your fresh store bought puff pastry. I rolled mine out a little bit more with a rolling pin to make it a tad larger. I also cut a bit of pastry off to make it a bit more square. I used the back of a plate to make a circle on the dough. This makes it easy to figure out where to put the filling. I sprinkled on some ground almonds to help avoid a soggy bottom and then spooned on top the nectarine/sugar mix. Next I folded the pastry inwards towards the centre.
Note: Don't be like me and remember to move your rolled pastry to a baking tin lined with baking paper before adding on any filling. It is incredibly hard to move once it has filling on it.
Look how pretty the galette looked before I discovered I had done all of this on the kitchen counter #bakingfail.
It did not look quite the same after I moved it onto the lined baking pan. It was not an easy task and I definitely broke the pastry a little which resulted in some leakage. I honestly still think it is a super easy bake, I just sometimes don't pay that much attention.
Nonetheless, I powered through and popped on chunks of cold butter throughout the nectarine mix, added on some flaked almonds for decoration and brushed the puff pastry with milk. Bake for 25 mins at 205°C.
So pretty!! Like super pretty! There was a little bit of leakage but nothing to worry too much about.
Verdict: As I said before this was one of my favourite bakes of late. I loved the sweet nectarines and the combination of the cardamom was just incredible. I absolutely love cardamom! Serving the warm pie slice with a scoop of ice cream created a truly amazing treat. I think this is dinner party worthy and is so so easy, despite me making a silly mistake of forgetting to move it to the baking tray after rolling. I am 100% making this again! Next time I plan on making mini nectarine galettes for a lovely summer breakfast. Really proud of this one. I have also learnt I am super patient because moving that pie from the kitchen counter was a painstaking task and giving up would have been so easy! Lesson learnt!
Recipe from Framed recipes.
Recipe
40 mins prep, 20-25 mins baking, Serves 6,
Serve with ice cream
Ingredients
Fresh puff pastry (1x 250-300 g packet)
4 Nectarines (rinsed and sliced)
110 g Caster sugar
1 tsp Ground cardamom
3 tbsp Cornflour
2 tbsp Unsalted butter (cut into small chunks)
1-2 tbsp Ground almonds
1-2 tbsp Milk
Flaked almonds (for decoration)
Method
Preheat the oven at 205°C and line a baking tray with baking paper
Roll out the fresh puff pastry
Transfer the pastry to a lined baking tray and refrigerate for 15 mins
While the pastry is in the fridge, create the fruity filling by mixing the sliced nectarines, sugar, cardamom and cornflour in a bowl. Make sure the fruit is well coated
Remove the pastry from the fridge and sprinkle the ground almonds to the centre of the pastry
Spoon the fruit filling on top of the ground almonds in the pastry centre
Add the small butter chunks evenly throughout the fruit filling
Fold the pastry inwards leaving the centre open
Sprinkle with flaked almonds for decoration
Brush the pastry with milk
Bake at 205°C for 20-25 mins until the filling is bubbling well and the galette crust is golden brown
Leave to cool for around 5 mins to allow the filling to set
Slice and serve with ice cream
Check out some of my other fruity bakes:
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