This is basically the pie version of an open-faced sandwich.
I was a little obsessed with open faced sandwiches when I was a kid – because I thought it meant there was a funny FACE in your sandwich.
As a kid, I watched my dad pack his lunches each night before work.
I must have thought I was the official house sandwich director or something because I would ALWAYS tell him to make an open faced sandwich – with a face made out of the condiments, naturally.
Eventually I grew up and learned the real meaning of an open-faced sandwich. My version is much more exciting.
This was just going to be a peach galette at first. But since nectarines are just SO darn good I figured I’d throw them in with the peaches and see what happens.
If you haven’t tried a white nectarine yet, get yourself to a grocery store PRONTO. I’ve been happily munching on them all through the last few months. They’re like the fuzz-less cousin of peaches.
This mix of peaches + nectarines results in a gloriously bright + juicy pinwheel of fruits baked into a crisp, flaky pie crust. It’s pie but easier than pie. (And you get more crust this way because pie crust is my favorite thing, which you have probably figured out….)
What makes this easier than a pie, you ask?
- Folding over the edges on one crust is super easy + quicker than trying to get two pie crusts in the right position without tearing them.
- The peaches don’t make the bottom of the pie soggy because this bakes quicker than a traditional pie.
- A slice of this galette is much more portable than a slice of pie and that’s amazing because who doesn’t want to take a slice of this magic with them on their way out the door.
Bonus points because this is super low in sugar – the fruit provides plenty of natural sweetness!
This is the kind of pie our dreams are made of.
1 recipe pie crust – HALVED
- 2 peaches
- 2 white nectarines
- 1 TBS cane sugar + extra for garnish
- 1 TBS flour
- 1 tsp lemon juice
- A pinch of cinnamon + of nutmeg
- 1 egg (for egg wash)
Preheat oven to 375 degrees. Make pie crust, according to recipe (linked above). If you want, you can make the full pie crust recipe – it’s enough for two galettes. Otherwise, halve the recipe.
Slice peaches + nectarines into pieces slightly less than an inch thick. Gently mix fruit with remaining ingredients except the egg in a mixing bowl. Using a silicone spatula to mix will help ensure the fruit stays intact.
Roll out your pie dough until it’s about 1/4 inch thick. Arrange the fruit on the surface of the dough in desired pattern. There should be about 2-3 inches of space left between the fruit + the edge of the pie dough all around. Fold over the edges, one section at a time. It does NOT need to look perfect – this is a “rustic” type of thing.
Beat an egg in a small bowl. This is your egg wash – brush over the entire crust but not over the exposed fruit. Sprinkle some cane sugar over the whole thing.
Bake 30-35 minutes. Galette is done when filling is a little bubbly + crust has lightly browned. This is EXCELLENT with a big dollop of vanilla ice cream.
Yield: about 6-8 slices