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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!
Course Dessert
Cuisine Dessert
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 slices
Author Stephanie Simmons

Ingredients

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

Instructions

  • 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.