Nectarine and Raspberry Galette Recipe

Nectarine and Raspberry Galette

This one feels like an ode to summer. With nectarine season nearly over, and British raspberries not far behind, this Nectarine and Raspberry Galette, or free form pie, is one to make soon as a send-off to tasty summer fruit. If you’ve never made pastry before, this recipe is a good, unintimidating place to start. Rustic is the look here and no blind baking is required. Of course, feel free to buy shortcrust pastry if you aren’t able to, or just don’t wish to make your own.

The beauty of this recipe is in the flexibility. Swap nectarines for peaches or apricots, or use plums which are in season in Britain til at least October. Swap raspberries for blueberries, or omit them completely. If you’re reading this in winter, try apples or pears.

This galette is best served warm with ice cream, but also goes down a treat cold too.

Nectarine Raspberry Galette

Nectarine and Raspberry Galette

Shortcrust Pastry
340g flour
1 tsp icing sugar
a pinch of salt
160g butter
6 tbsp ice-cold water

1. Sift flour, sugar and salt into a large bowl. Cut the butter into 1cm pieces and toss into the flour. Cut the butter into the flour until is the size of small peas, using two table knives in a scissor motion.
2. Rub the butter into the flour between the tips of your thumbs and fingers. Pull the flour up above the bowl as you do this it aerate and keep the mixture cool. Do this until the mixture resembles fine breadcrumbs. If at any point during the rubbing in process, the mixture starts to feel greasy or becomes yellow, the butter has become to warm and the pastry will be greasy if it isn’t chilled. If this happens, put the bowl into the fridge until the butter is cool.
3. When the mix resembles breadcrumbs, sprinkle half the water over the surface of the mix then stir quickly with a table knife. A paste will start to form lumps. If any dry flour remains in the bowl, sprinkle a little more water over the dry part and stir again. It’s important to add just enough liquid to bring the paste together. Too much liquid will result in a hard pastry that will shrink when baked.
4. Bring the mixture together with your fingertips and squeeze gently to form an even-textured paste. If it is very soft, flatten it into a disc then wrap it with clingfilm and chill for at least 10 minutes. The paste should have the texture of plasticine for easy rolling.


The Filling
675g nectarines, stoned and cut into slices
60g raspberries
2 tsp ground ginger
2 tsp cornflour
4 tbsp caster sugar
2 tbsp ground almonds
1 tbsp raspberry jam (optional)
1 egg white, lightly beaten
2 tbsp granulated sugar

1. Roll the pastry into a disc of 30cm in diameter, then chill for 15 minutes.
2. Mix the nectarines, ginger, cornflour and sugar together in a bowl.
3. Heat the over to 200°C/190°C fan/gas mark 6. Place a baking tray on a rock in the top third of the oven.
4. Place the pastry on a second, cold baking tray.
5. Spread 20cm of the centre of the pastry with a thin layer of jam, then sprinkle with the ground almonds. Pile the fruit on top then fold the edges of the pastry over the fruit.
6. Brush the pastry with the egg white and sprinkle with the sugar. You could also sprinkle with flaked almonds if you’d like.
7. Place the baking tray with the galette on it on to the hot baking tray and bake in the top third of the oven for 35 minutes or until golden brown. Check your tart after 20 minutes and cover with a sheet of greaseproof paper if it is browning too quickly.
8. When the galette is cooked, release from the baking tray by running a palette knife underneath. Cool for at least 20 minutes before transferring to a plate or board.