Nectarine and Berry Galette
Galettes are so easy to make and the more imperfect and rustic the better. With a little egg wash and sprinkle of coarse sugar these are sure to impress. The key is keeping the butter and water ice cold and the crust will be so flaky. And spoiler alert you don’t even need to spend a long time in the kitchen or even a pie pan. Top with a little whipped cream or ice cream and it will be a crowd pleaser!
Pie Crust
- 1 1/2 cup all-purpose flour
- 2 tbsp. granulated sugar
- 1/4 tsp. salt
- 8 tbsp. cold butter, cubed
- 1/4 cup ice cold water
- egg wash (1 large egg with 1 tbsp. milk, whisked together)
- coarse sugar
Filling
- 1 cup nectarines, sliced
- 1/2 cup fresh raspberries
- 1/3 cup fresh blueberries
- 3 tbsp. sugar
- 2 tsp. corn starch
- 1 tsp. vanilla extract
Directions
Starting with the pie crust, in a large bowl combine together the flour, sugar, salt and mix together. Add in the butter and using your hands or a pastry cutter, mix the butter into the flour until it resembles small peas or coarse wet sand. Then add in the water, and mix together until a dough ball forms. Turn out onto a floured surface and form into disk. Wrap in plastic and place in the fridge to chill for at least 30 minutes while you make the filling.
For the filling in a large mixing bowl combine together the nectarines, blueberries, and raspberries gently toss together and then add in the sugar, cornstarch and vanilla and toss until everything is coated.
Line a baking pan with parchment paper.
On a floured work surface roll out the dough to about a 12-inch circle. It doesn’t have to be perfect. transfer the crust to the parchment paper. Then gently pour the filling into the center, and start to fold the edges up around the filling, gently pressing the edges together so it sticks. Egg wash the edges of the crust and then sprinkle with the coarse sugar. Place back into the fridge to chill for about 20 minutes.
Preheat oven to 425 degrees.
Then bake in the oven for about 30 minutes until crust is golden and filling is bubbly. Let cool for about 15 minutes before slicing. Serve with ice cream and enjoy. It will keep in the fridge for about 4 days.