Nectarine and Raspberry Galette Recipe | Sur La Table (2024)

• Galette Dough:
• 2 cups unbleached all-purpose flour
• ¾ teaspoon kosher or sea salt
• ½ cup plus 7 tablespoons unsalted butter, chilled, cut into small pieces
• About ¼ cup ice water


• Filling:
• 1½ pounds nectarines, halved, pitted, and sliced lengthwise
• ½ pint raspberries
• 3 tablespoons granulated sugar
• 1 large egg yolk whisked with 1 teaspoon water, for egg wash
• About 1 tablespoon sparkling sugar (coarse decorating sugar)

You can adapt this galette to other summer fruits, such as apricots, plums or berries. In the fall, fill it with apples or pears. The beauty of a galette—a tart with a wide rim of dough folded over the fruit—is its rusticity. It should look like a grandmother, not a pastry chef, made it.

To make the dough: Put the flour and salt in afood processor and pulse a few times to blend. Add halfthe butter and pulse just until the fat is evenly distributedand coated with flour. Add the remaining butter and pulse afew times, just until it is coated with flour. There should stillbe pieces of flour-coated butter about the size of large peas.Transfer the mixture to a bowl.

Drizzle in the ice water whiletossing with a fork, adding water just until the mixture beginsto come together. Gather the dough with your hands andknead gently if necessary to get it to hold together. Resist thetemptation to add more water. Handling the dough as littleas possible, shape it into a thick disk like a hamburger patty,then wrap it in plastic wrap and refrigerate until chilled, atleast 2 hours or up to 1 day.

Preheat the oven to 425°F. If you have a baking stone,put it in the oven on the middle rack to preheat for atleast 45 minutes.

Remove the dough from the refrigerator about 10 minutesbefore you are ready to roll it to allow it to softenslightly. If it is too cold, it will be brittle and difficult to roll.Unwrap the dough and place it between 2 sheets of parchmentpaper at least 16 inches square. With a rolling pin,flatten the dough into a 15-inch circle.

To prevent sticking,occasionally lift the top sheet of parchment and lightly flourthe dough, then replace the parchment and invert thedough so the bottom sheet is on top. Peel back that sheetof parchment and lightly flour the dough, then replace theparchment and continue rolling.

When the circle is large enough, remove the top sheetof parchment and transfer the dough, still on the bottomsheet of parchment, to a rimless baking sheet.

To assemble the galette: Working2 inches from the edge of the dough, place the nectarineslices in concentric rings. Scatter the raspberries evenly overthe nectarines. Sprinkle the fruit with the granulated sugar.

Using a palette knife or other broad knife to help you liftthe dough off the parchment, gently fold the uncoverededge of the dough over the fruit to make a wide, rough-edgedrim. Make sure there are no cracks in the dough forjuices to seep through. Brush the rim with the egg wash,then sprinkle the rim with the sparkling sugar. With scissors,cut off the exposed parchment paper. (It’s okay if a littlepaper is exposed.)

Baking and serving: If you have a baking stone in the oven, slide the galette,still on the bottom sheet of parchment, directly onto thestone. If you do not have a baking stone, bake the galette onthe rimless baking sheet. Bake until the crust is golden andthe nectarines are juicy, about 50 minutes. Slide the galetteonto a rack to cool slightly. To serve, slide it from the rackonto a cutting board and cut into wedges. Serve warm.

• Galette Dough:
• 2 cups unbleached all-purpose flour
• ¾ teaspoon kosher or sea salt
• ½ cup plus 7 tablespoons unsalted butter, chilled, cut into small pieces
• About ¼ cup ice water


• Filling:
• 1½ pounds nectarines, halved, pitted, and sliced lengthwise
• ½ pint raspberries
• 3 tablespoons granulated sugar
• 1 large egg yolk whisked with 1 teaspoon water, for egg wash
• About 1 tablespoon sparkling sugar (coarse decorating sugar)

You can adapt this galette to other summer fruits, such as apricots, plums or berries. In the fall, fill it with apples or pears. The beauty of a galette—a tart with a wide rim of dough folded over the fruit—is its rusticity. It should look like a grandmother, not a pastry chef, made it.

To make the dough: Put the flour and salt in afood processor and pulse a few times to blend. Add halfthe butter and pulse just until the fat is evenly distributedand coated with flour. Add the remaining butter and pulse afew times, just until it is coated with flour. There should stillbe pieces of flour-coated butter about the size of large peas.Transfer the mixture to a bowl.

Drizzle in the ice water whiletossing with a fork, adding water just until the mixture beginsto come together. Gather the dough with your hands andknead gently if necessary to get it to hold together. Resist thetemptation to add more water. Handling the dough as littleas possible, shape it into a thick disk like a hamburger patty,then wrap it in plastic wrap and refrigerate until chilled, atleast 2 hours or up to 1 day.

Preheat the oven to 425°F. If you have a baking stone,put it in the oven on the middle rack to preheat for atleast 45 minutes.

Remove the dough from the refrigerator about 10 minutesbefore you are ready to roll it to allow it to softenslightly. If it is too cold, it will be brittle and difficult to roll.Unwrap the dough and place it between 2 sheets of parchmentpaper at least 16 inches square. With a rolling pin,flatten the dough into a 15-inch circle.

To prevent sticking,occasionally lift the top sheet of parchment and lightly flourthe dough, then replace the parchment and invert thedough so the bottom sheet is on top. Peel back that sheetof parchment and lightly flour the dough, then replace theparchment and continue rolling.

When the circle is large enough, remove the top sheetof parchment and transfer the dough, still on the bottomsheet of parchment, to a rimless baking sheet.

To assemble the galette: Working2 inches from the edge of the dough, place the nectarineslices in concentric rings. Scatter the raspberries evenly overthe nectarines. Sprinkle the fruit with the granulated sugar.

Using a palette knife or other broad knife to help you liftthe dough off the parchment, gently fold the uncoverededge of the dough over the fruit to make a wide, rough-edgedrim. Make sure there are no cracks in the dough forjuices to seep through. Brush the rim with the egg wash,then sprinkle the rim with the sparkling sugar. With scissors,cut off the exposed parchment paper. (It’s okay if a littlepaper is exposed.)

Baking and serving: If you have a baking stone in the oven, slide the galette,still on the bottom sheet of parchment, directly onto thestone. If you do not have a baking stone, bake the galette onthe rimless baking sheet. Bake until the crust is golden andthe nectarines are juicy, about 50 minutes. Slide the galetteonto a rack to cool slightly. To serve, slide it from the rackonto a cutting board and cut into wedges. Serve warm.

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