A free-form nectarine galette with a buttery, flaky homemade crust and soft, juicy fruit. No tin, no fancy technique — the perfect summer dessert.
Ingredients
Serves : 6 servings
- 250 g all-purpose flour (for the pastry)
- 100 g cold butter (for the pastry)
- 50 g sugar (for the pastry)
- 60 ml water (for the pastry)
- 1 pinch salt (for the pastry)
- 2 to 3 tbsp ground almonds (for the filling)
- 4 nectarines (ripe but firm)
- 1 lemon (juice and zest)
- 2 tbsp cornstarch (for the filling)
- 1 egg (for the egg wash)
- 1 tbsp milk (for the egg wash)
Instructions
Step 1
Cut the nectarines into wedges. Add the sugar, cornstarch, lemon zest and juice, then toss gently until the fruit is well coated. Set aside.
Step 2
In a bowl, mix the flour, sugar and pinch of salt. Add the cold butter, cut into small pieces, and rub it in with your fingertips until the mixture looks sandy. Pour in the water a little at a time and mix until the dough comes together into a smooth ball. (Work with cold butter for a more tender, flaky crust.)
Step 3
On a lightly floured surface, roll the dough into a disc about 3 to 5 mm thick.
Step 4
Transfer the dough to a parchment-lined baking sheet, then sprinkle the ground almonds over the center, leaving a 4 to 5 cm border bare. (The ground almonds soak up extra juice and keep the crust crisp.)
Step 5
Arrange the nectarine wedges over the ground almonds, then fold the edges of the dough up and over the fruit.
Step 6
Whisk the egg with the milk, then brush it over the folded edges of the dough.
Step 7
Bake in a preheated oven at 180°C (350°F) for 40 to 45 minutes, until the crust is golden and the nectarines are tender.
Step 8
Let it rest for a few minutes before serving. Enjoy warm or cold, on its own or with a scoop of vanilla ice cream.
Tips
- Choose nectarines that are ripe but still firm: they hold their shape in the oven without releasing too much juice.
- Don't skip the ground almonds — they absorb excess juice and keep the bottom of the crust crisp.
- Work with cold butter for a more tender, flaky pastry.
- Switch up the fruit: peaches, apricots or plums all work beautifully depending on the season.
Frequently asked questions
Can I swap the nectarines for other fruit?
Yes! Peaches, apricots or plums all work well depending on the season. Just adjust the sugar to match how tart the fruit is.
How do I keep the crust from going soggy?
The ground almonds sprinkled in the center soak up the fruit's excess juice and keep the crust crisp. Choosing firm nectarines helps too.
Can I make the galette ahead of time?
Yes — it's just as good warm or cold. You can make it a few hours ahead and serve it at room temperature.
Do I need a tart tin for this?
No, that's the whole charm of a rustic galette: you roll it out and fold it straight onto a parchment-lined baking sheet.
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