We are starting to see a plethora of fresh fruit at the Farmer’s Markets this season. Last weekend, I couldn’t resist the temptation to purchase fragrant perfectly ripe nectarines.
We were having family to dinner and I needed a quick dessert that I could serve our guests. I knew I had a pie crust in the freezer just waiting to be used so I decided on a galette with vanilla bean ice cream, which seemed like the perfect thing to serve on a hot summer day.
The smell of these beauties was divine.
I used a pre-made pie crust. Because it was cracking a bit, I formed it into a ball and rolled it out again to obtain a smooth texture and rustic appeal. After filling the galette, I brushed the edges with and egg wash and sprinkled with a good coating of white sugar.
- 1 Store bought crust
- 4 nectarines, sliced
- ½ tsp cinnamon
- ¼ tsp ground ginger
- ⅛ tsp nutmeg
- ¼ cup brown sugar
- 2 T butter, cut into cubes
- 1 egg, slightly beaten
- 2 T turbinado sugar or white sugar
- Preheat the oven to 375 degrees
- Roll the pie crust out to form a circle.
- Transfer the dough to a parchment lined baking sheet and refrigerate for 20-30 minutes before filling.
- Gently toss the nectarine slices with the spices, sugar and butter until well coated.
- Arrange the slices on the crust, leaving a two inch border around the edge. Fold the edges of the dough toward the center, slightly overlapping and partially covering the fruit. Brush the edges of the crust with egg and sprinkle with the sugar.
- Bake at 375 F for 35-40 minutes, or until the crust is golden brown and fruit is bubbling.
- Serving tip: Vanilla bean ice cream pairs beautifully with this dessert.