Fresh, juicy peaches and nectarines wrapped up in a flaky, buttery crust – count me in! This galette is the best summer dessert, and it’s got everything we love about pie, but it’s easier than pie!
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. I think my version is a little more exciting.
This was just going to be a peach galette at first. But since nectarines are just SO good (so good!!) I figured I’d throw them in with the peaches. 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 summer 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….)
Why a Galette is Easier than A Pie
- 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 dreams are made of.
Did you make this recipe? Snap a photo!
Peach Nectarine Galette
A flaky, buttery pie crust filled with fresh, juicy peaches and nectarines! The best summer dessert, and it's easier to make than a traditional pie!
For the Fruit Filling
- 2 peaches
- 2 white nectarines
- 1 tbsp cane sugar
- 1 tbsp flour
- 1 tsp lemon juice
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
1 Recipe Pie Crust, halved (linked below)
- 1 egg for egg wash
- extra sugar to garnish crust
Prep: Preheat oven to 375 degrees. Get out a large baking sheet and line with parchment paper.
Make the crust: Make pie crust, according to this recipe. Make HALF of the recipe - the full recipe will make two galette crusts. Once you have your ball of pie crust dough, slightly flatten it into a thick disc, wrap tightly in plastic wrap, and pop it in the freezer to chill for 15 minutes.
Make the filling: While the crust chills, slice your fruit into about 1-inch thick slices. Gently stir together the fruit and the rest of the filling ingredients.
Assemble the galette: Flour your counter, and gently begin to roll out the pie dough after it's been chilled. Go slowly, and gently. We're not trying to roll it all the way out in one go with the rolling pin! Keep turning the pie dough as you roll it out to keep it from sticking to the counter. Roll it until you have a round-ish piece, about 12-14 inches across. Gently roll the crust around the rolling pin to transfer onto the lined baking sheet. Pour the fruit filling into the middle of the crust, and spread into an even layer. Arrange the fruit slices any way you desire. Leave 2-3 inches space between the fruit and the crust all the way around. Gently fold up the sides of the crust onto the fruit, working in sections. This is a galette - it does not need to look perfect! Beat your egg and spread it over the pie crust with a pastry brush. Sprinkle the whole thing with some extra sugar.
Bake: Bake for 30-35 minutes. The crust should be golden brown and the fruit a little bubbly.
Serve + Store: Enjoy immediately! Store leftovers, tightly covered, at room temp.
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