Nectarine and blackberry galette (receipe)
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As you can see, I am back in full action and of course I could not resist to bake this summery galette with the most beautiful nectarines and blackberries.
The nectarines can be substituted with any stone fruit – if you use peaches, you might want to peal them before cutting them into wedges.
The galette can be nicely combined with some vanilla or yogurt ice cream.
Nectarine and blackberry galette
Servings 1 galette
Ingredients
For the dough
- 130 g flour I mixed white and a bit of darker flour
- 100 g sugar I used brown sugar
- 3/4 tea spoon salt
- 150 g of butter if you add salt, use unsalted butter. Make sure the butter is cold before using it.
- 4-5 table spoons cold water
For the filling
- 500 g nectarines cut into wedges
- 250 g blackberries
- 2 table spoons corn starch
- 2 table spoons butter melted
- 1 table spoon lemon zest can be substituted by lime
- 1 table spoon lemon juice can be substituted by lime
- 5 thyme springs
- 1 egg beaten
Instructions
For the dough
- Combine the flour, sugar and salt and mix well. Add the butter in small chunks as well as 4 table spoons of cold water. You will need to feel the dough after 4 spoons and decide if your dough needs more liquid. It should be enough to make a firm dough, but not be sticky. Once your dough is homogeneous, cover it and let it rest in the fridge for 1h or more.
For the filling
- Combine the nectarine wedges and blackberries with the corn starch, melted butter, lemon zest and lemon juice as well as with the thyme. Toss carefully several times in order not to break the blackberries.
- Roll out the dough fairly thin to either a square or a circle. Add the fruits to the center of the dough leaving a 3 cm border all around. Fold the border over the filling. You will see that the border will only partially cover the filling. Brush the border with the beaten egg before baking the galette at 180 degrees for about 45-60 mins until your dough is golden brown and the fruits are cooked.
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