Skip to main content

nectarine and blueberry galette

A simple baked fruit dessert comes together nicely with both nectarines and blueberries nestled in an all-butter pie crust.  I like making two pie crusts at a time for this galette, slipping one into my freezer for later, yea the hard part is done.  I served this with vanilla ice cream and that's the way to go with any fruit pie, open faced or not.  My grandfather loved pie, I always thought that was his generation, but now I see that pies are back in style with many varieties and he would have loved all of them.  I mean my grandfather really loved pies, for him- a week didn't go by without a slice of pie 🥧  served with a coffee ☕️ and his love of pie made a big impression on me as a young person.  I remember he loved fruit pies, berry pies were his favorite.  I'm sure he would have liked this galette with nectarines and blueberries, I wonder if he would have liked a double espresso with his pie?

Ingredients and Recipe for Nectarine and Blueberry Galette 
Makes one 9" galette 

1 recipe for all butter pie crust, makes enough for two galettes, wrap and freeze one for later
*see below

4-6 tablespoons sugar,  to taste
1 teaspoon lemon zest
1 teaspoon vanilla bean paste
1 tablespoon flour
1/8 teaspoon sea salt
3 nectarines, pitted and sliced
1&1/2 cups blueberries
1 tablespoon lemon juice
1 beaten egg
1-2 teaspoons lavender sugar

* pie crust-makes enough for two galettes, freeze one for later

2 & 1/2 cups all purpose flour
1/2 teaspoon sea salt
14 tablespoons chilled unsalted butter, cut into bits
1/2 cup ice water plus 1-2 tablespoons as needed
Additional flour for rolling out dough

Use a food processor for quick pie crust, chill the work bowl and blade.
Put flour, salt and butter into the chilled bowl.
Pulse 15 times.
Add 4 tablespoons of ice water.
Pulse 10 more times.
Add 4 more tablespoons of ice water.
Pulse 5 more times.
Turn the ingredients out and finish by hand, adding additional ice water as needed.
Divide the dough in two, slightly flatten and wrap- place one in the fridge to chill and freeze the other half.

Heat the oven to 400F
line a baking sheet with parchment 

 In a large bowl combine the sugar, lemon zest, vanilla bean paste, flour, and sea salt, stir together.
Add the nectarines, blueberries and lemon juice.

Roll out the chilled pie crust dough into a 12" circle, using sprinkled flour as needed to prevent sticking.
Place the rolled dough onto the prepared baking sheet.
Stir the fruit filling to combine and pile up in the center of the dough, leave a 2" border.
Fold the edge of the dough back over the fruit gently pressing to seal all the folds.
Brush the dough with the beaten egg and sprinkle on the lavender sugar.
Bake until deeply browned and fruit juices are bubbling, about 45-50 minutes.
Cool slightly before serving.









Comments

Popular posts from this blog

meyer lemon olive oil cake

We had our house inspected by the fire department so we could make it safer during wild fire season, which is now several months of the year in California.  One of the suggestions was to remove several large ornamental grasses from the front yard because embers from a wild fire could start a fire inside the grasses and they were all too close to the house.  The large grasses actually die completely back in the winter and were just starting to leaf out again when we ripped them all out, good-bye 👋   The good news is I don't miss the decorative grasses at all but the other news is the front of our house now looks like my Meyer lemon 🍋  olive oil cake photo, very simple, less is more.  Preparing our surroundings for fire season or even just thinking about fire season sucks but lemon cake will help with that.  This cake is simple and definitely delicious with the lemony glaze, make it before the red flag 🚩 warnings start. Ingredients and Recipe for Meyer Lemon Olive Oil Cake makes a

spicy orange chicken with fancy small chopped hot house tomatoes

  My first Chinese cooking classes covered: the extremely important exercise of boning an entire chicken, why we often find too much chopped celery in Chinese food, tips on dating in a Chinese family, and a handful of simple stir fry recipes, like plum chicken with walnuts, to make at home in a wok.  Over the years I've incorporated those first basic concepts I learned in my classes into every stir-fry I make, going rogue on many a recipe.  The final class was a tour of Chinatown in San Francisco and a visit to the Wok Shop to purchase an authentic carbon steel wok with the necessary tools.  I was nine months pregnant and gave birth right before the last class, so I missed my Wok Shop visit and tour.  I've since had a tour visiting many interesting shops in Chinatown in San Francisco.  If you've never visited Chinatown- you're in for a treat-it's fun for shopping and of course- a delicious multi-course Lunch in a Chinese restaurant.  Ok, I know you're dying to k

pear jam with saffron infused honey and cardamom

  Pear Jam with Saffron Infused Honey and Cardamom The summer after high school I worked sorting Bartlett pears at the Scotts Valley Fruit Exchange in Lake County California.  I thought I would never touch or eat another pear again in my life. But, here I am years years later making pear jam in my kitchen with pears, honey and saffron grown in Lake County.  A few weeks ago My husband and I went to visit friends in Kelseyville at their finca, they generously supplied me with the pears from their orchard-Finca Castelero- for my jam.  I will never forget getting up early in the morning and riding my bike across the valley from my cousin's house to work a long hot day sorting pears.  I remember thinking whoever came up with the idea of creating a cooperative to sort, pack and send pears from family farms, including my cousin's family farm on what is now called Hendricks road, to markets all over the country really had a good idea!  I never looked at pears in the grocery store the s