Rustic Nectarine and Almond Galette
Nectarines, a cousin to the peach, have smooth yellow skin with red highlights that, unlike peaches, doesn’t need to be peeled before baking. They hold their shape well in the oven, which makes them ideal for tucking into a buttery pastry crust. You can toss them with berries or let them shine on their own.
- 1 batch basic pie dough (see related recipe at left)
- 3/4 cup (3 oz./90 g) whole almonds, toasted and finely ground
- 1/4 cup (2 oz./60 g) plus 3 Tbs. sugar
- 1/2 tsp. finely grated lemon zest
- 1 egg yolk
- 4 large nectarines, 1 to 1 1/2 lb. (500 to 750 g), pitted and
- 1 Tbs. unsalted butter
On a lightly floured work surface, roll out the dough into a round about 12 inches (30 cm) in diameter and about 1/8 inch (3 mm) thick. Line a baking sheet with parchment paper and transfer the dough round to the prepared sheet.
In a small bowl, stir together the almonds, the 1/4 cup (2 oz./60 g) sugar, the lemon zest and egg yolk. Spread the almond mixture into an 8-inch (20-cm) circle in the center of the dough.
In a large bowl, toss the nectarine slices with the 3 Tbs. sugar. Pour the fruit filling into the center of the dough and spread it evenly over the almond mixture, leaving a 2-inch (5-cm) border of dough uncovered along the edge. Fold the edge of the dough up and over the nectarines, pleating the dough loosely and leaving the galette uncovered in the center. Dot with the butter. Refrigerate until the dough is firm, at least 30 minutes.
Preheat an oven to 400°F (200°C).
Bake the galette until the crust is golden brown and the nectarines are tender, 45 to 60 minutes. Transfer the baking sheet to a wire rack and let the galette cool for 20 minutes before serving. Serves 6 to 8.
Adapted from Williams-Sonoma Dessert of the Day, by Kim Laidlaw (Weldon Owen, 2013).