Nectarine Citrus & Strawberry Galette
I really love a galette. I mean really, really love. Galettes are easy. They’re incredibly forgiving and no matter what–always turn out so beautifully. There are no two galettes that are the same, each is their own in its own crackly, crusty, flakey, juicy way.
We’re not strangers to galettes here in our house. I make them quite frequently simply because they’re quite easy (in the pie community) to bring to life. Earlier this spring I made this wild blueberry galette–it was SO darn good. I usually prefer to throw in whatever fruit is in season into my galettes so seeing as its summertime, I thought it only fitting to mix in a few berries and stone fruits. If you don’t have nectarines on hand, you can easily sub in peaches or apricots here instead!
My favorite aspect about galettes is that there is no real “right way”. Their rustic quality lends itself towards being very easy-going and forgiving when it comes to any “imperfections” in the dough. But then again, are there really any imperfections in a buttery, golden crust? I’ll let ya’ll be the judge.
Alas, without further adeu–here is the recipe!
Ingredients
For the dough
1 1/2 cups all-purpose flour
1/2 tablespoon granulated sugar
1/2 tsp salt
1 stick salted butter, cut into small pieces and chilled
1 tablespoon apple cider vinegar
1/4 cup ice water
For the filling
2 cups strawberries
2 nectarines
zest of 2 lemons
zest of 1 lime
juice of 1 lemon
4 tbsp granulated sugar
1 tbsp vanilla
1 teaspoon arrowroot powder
1 teaspoon flour
Finishing the crust
1 egg, beaten
1 tsp granulated sugar
The process
Make the dough
In a food processor, add the flour, sugar, and salt and pulse until combined.
Then, add in the cubed butter little by little and pulse until there are lemon-seed sized clumps.
In a small bowl, combine the cold water and apple cider vinegar. Pour into the flour mixture and pulse until the dough begins to hold together.
Transfer the dough onto a clean, flat, parchment-lined surface. Form the dough into a small disc and wrap in the parchment. Refrigerate the dough for at least 2 hours or up to 2 days.
Make the filling
Preheat the oven to 375 degrees.
In a small bowl, combine the sugar, lemon and lime zest. Rub together so that the oils of the lime and lemon are fully released.
Chop the strawberries into quarters–or halves if they’re smaller. Cut the nectarines into 1/4 inch thick slices (these don’t need to be perfect–its okay if they’re all different sizes!)
To the lemon-lime sugar mixture add the strawberries, nectarines, lemon juice, vanilla, arrowroot powder and flour. Gently stir until combined.
On a flat surface, roll out the dough into a 12 in circle, or until the dough is about 1/4 in thick.
Place the fruit mixture in the center of the dough, leaving about a 1 in border. Gently fold the edges of the dough over the edge of the berries and nectarines.
Beat the egg and brush the edges of the dough. Sprinkle with 1 teaspoon of sugar.
Bake for 50-55 minutes, turning halfway through to ensure even browning. The crust should be golden brown when it’s done. If there is leakage it’s totally okay! It just adds to the character of this unique, beautiful galette.
