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Rustic Fresh Nectarine Galette with Almond Crust

Rustic Fresh Nectarine Galette - featured image
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A cozy, rustic galette featuring juicy nectarines and a tender almond flour crust, perfect for a quick and easy homemade dessert that feels fancy yet approachable.

Ingredients

Scale
  • 1 ½ cups almond flour
  • ¼ cup all-purpose flour (or gluten-free flour)
  • ¼ cup granulated sugar
  • ¼ teaspoon salt
  • ½ cup unsalted butter, cold and cubed
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 4–5 ripe nectarines, thinly sliced (about 2 cups)
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • ½ teaspoon ground cinnamon (optional)
  • Juice of half a lemon
  • 1 teaspoon almond extract (optional)
  • 1 egg yolk, beaten (for brushing)
  • Coarse sugar, for sprinkling on top

Instructions

  1. In a food processor, combine almond flour, all-purpose flour, sugar, and salt. Pulse a few times to mix.
  2. Add cold, cubed butter and pulse until the mixture resembles coarse crumbs (about 8-10 pulses), leaving bits of butter visible.
  3. Crack in the egg and vanilla extract. Pulse just until the dough starts to come together. If too dry, add a teaspoon of cold water at a time.
  4. Turn the dough onto plastic wrap, shape into a disc, wrap tightly, and refrigerate for at least 30 minutes.
  5. While the dough chills, toss sliced nectarines with sugar, cornstarch, cinnamon, lemon juice, and almond extract in a bowl. Set aside.
  6. Lightly flour your surface and roll the dough into a roughly 12-inch circle, about ⅛-inch thick.
  7. Transfer the dough to a parchment-lined baking sheet. Spoon the nectarine filling into the center, leaving a 2-inch border.
  8. Fold the edges over the fruit, pleating as you go to form a rustic edge.
  9. Brush the crust edges with beaten egg yolk and sprinkle coarse sugar on top.
  10. Bake in a preheated oven at 375°F (190°C) for 35-40 minutes until crust is golden and fruit is bubbly.
  11. If crust edges brown too quickly, tent loosely with foil halfway through baking.
  12. Let the galette cool for at least 15 minutes before slicing and serving.

Notes

Keep butter cold to ensure a flaky crust. Don’t overwork the dough to maintain butter pockets. Use cornstarch in filling to prevent sogginess. Tent crust with foil if browning too fast. Slivered almonds can be added on fruit before folding for extra crunch. For dairy-free, use plant-based butter and dairy-free milk for brushing. Dough can be prepared ahead and baked fresh or frozen.

Nutrition

Keywords: nectarine galette, almond crust, rustic tart, homemade dessert, summer dessert, fruit galette, easy baking, gluten-free option

Find it online: https://evabakery.com/rustic-fresh-nectarine-galette-with-almond-crust-easy-homemade-recipe/