There is a dearth of desserts on this blog. I know it, you might know it, we all probably know it. Well it’s time to rectify that.
Yesterday I wanted pie. I also had a fruit bowl filled with nectarines and peaches. What’s a girl to do? Make a nectarine peach galette. I fully admit that I cheated and used a pre-made pie crust today. I’m usually not a big fan of that type of shortcut, but when you want pie on a Wednesday night, it’s what you have to resort to. If you’re making this on, oh, say a Sunday afternoon, then please make your own pie crust. You can find a great recipe for pie crust here. If you want to cheat like me, please just make sure there are no scary chemicals or hydrogenated so-and-so’s in your pie crust. There are some really good quality all-butter pie crusts out there, the kind that come rolled up in a tube. They’re yummy.
But back to this galette. It features a combination of nectarines and peaches, both of which are definitely in season right now, and both of which are low in calories yet very high in vitamins and minerals.
For this galette, you don’t want super juicy squishy peaches and nectarines. If you use slightly firmer ones, they will maintain their shape and won’t melt into oblivion when you bake the galette. Oh and in case you wonder why I keep using this fancy French word, a galette is a free-form or flat pie. It doesn’t require a pie dish, or much artistry at all. It’s great for the lazy Wednesday night pie.
Nectarine Peach Galette
browned and lovely
- one fresh 9-inch rolled-out pie crust
- 3 small nectarines, thinly sliced into wedges
- 2 small peaches, thinly sliced into wedges
- 1/4 cup finely ground almond flour (or ground almonds)
- 1/4 cup brown sugar
- 1/2 tsp ground cinnamon
- 1 tbsp agave nectar
- 1 tbsp lemon juice
- 1 tbsp butter, cut into small pieces
1. Get the pie crust out of the fridge and bring to room temperature. Preheat oven to 400, and line a baking sheet with parchment.
2. In a large bowl, stir together the nectarines, peaches, almond flour, brown sugar, cinnamon, agave, and lemon juice.
3. Place the pie crust on the parchment paper, and load the nectarine-peach mixture into the center of the pie crust, leaving a 1.5″ (approximately) border. Fold up the edges of the crust around the pie, creating cute pleats here and there just for fun. Dot the top of the fruit with the cut-up butter.
4. Bake for 15-20 minutes, or until the crust is golden-brown. Let cool at least half an hour before serving.