{"id":17057,"date":"2020-06-27T06:43:59","date_gmt":"2020-06-27T12:43:59","guid":{"rendered":"https:\/\/cinnamonandcoriander.com\/french-nectarine-blueberry-galette-recipe\/"},"modified":"2020-06-27T06:43:59","modified_gmt":"2020-06-27T12:43:59","slug":"french-nectarine-blueberry-galette-recipe","status":"publish","type":"post","link":"https:\/\/cinnamonandcoriander.com\/en\/french-nectarine-blueberry-galette-recipe\/","title":{"rendered":"French Nectarine Blueberry Galette Recipe"},"content":{"rendered":"

Rustic and elegant, this French Nectarine Blueberry Galette recipe is the perfect simple summer dessert. Easy and quick to make using a simple flaky cream cheese pastry. Bon Appetit!  Jump to Recipe<\/a> <\/em><\/p>\n

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Nectarine Blueberry Galette – a casual open-faced tart, charming in its imperfections. I call it lazy day pie because you get all the things you love about pie, with way less effort. The genius of a galette is that at its heart, it\u2019s rustic.<\/p>\n

Let’s leave the beauty pageant to pies<\/a>, and embrace galette\u2019s whimsical casual charm with those blueberries gorgeously bleeding blue into nectarine\u2019s bright yellow. Making this French galette recipe is easy and oh so rewarding. Almost impossible to mess this one up! Let’s do it!<\/p>\n

What is the difference between a galette and a pie?<\/h2>\n

A galette<\/strong> is a round French flaky pastry wrapped around a fruit filling! An easy twist on pie<\/a> and the dessert is baked directly on a baking sheet though some people make it in a cast-iron skillet. They are very easy to make because they are virtually formless.<\/p>\n

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Do we worry about those imperfectly crimped edges? No, no fussy crust-crimping here. Anybody else finds that part of pie-making simply frustrating? Maybe I just lack the extra-fine motor skills to perform such neat and detailed work. I know practice makes perfect, but the simplicity and informality of a rustic blueberry galette appeals to me.<\/p>\n

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This Galette recipe pairs nectarines and blueberries with cinnamon and walnuts! <\/h2>\n

Let’s talk about the nectarine blueberry combo! The often-overlooked nectarine is such a perfect summer fruit and I like them even more than peaches. I mean, nectarines have all the flavor and sweetness of a peach, minus peach fur. Plus that little touch of tartness pairs just beautifully with dark, sweet fresh blueberries.<\/p>\n

Nectarines and Blueberries are in season right now so grab some and make this pretty rustic blueberry galette. This blueberry galette recipe really highlights their mild sweet and floral flavor and pairs it with a crisp and flaky cream cheese pie crust.<\/p>\n

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Crispy pie crust and sweet warm baked stone fruit! BLISS! The bright summery flavors and contrasting textures of this blueberry galette make for a light and pleasing summer dessert. <\/p>\n

Use cream cheese pastry for making this galette recipe! <\/h2>\n

Now the pastry. Cream cheese pie crust! All the way! For all things pie, I usually prefer all-butter pastry dough but this time I went with Rose Levy Beranbaum’s Cream Cheese Pastry<\/strong>. It makes a flavorful tangy yet buttery pie crust that turns a gorgeous golden brown in the oven. Delicate and flaky, super easy to work with, pliable and easy to roll. It’ super important to freeze butter and flour separately for about an hour before making the crust.<\/strong><\/p>\n

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Before baking, you\u2019ll brush the cream cheese crust with egg wash and sprinkle it with raw sugar or brown sugar. This gives a beautiful sheen to the crust and adds a nice crunch when you bite into it.<\/p>\n

How to make Blueberry Galette: <\/h2>\n

Make the cream cheese pastry:<\/h3>\n

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  1. \n
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    Transfer the chilled flour mixture<\/strong> into the bowl of a food processor and process for about 30 seconds to combine. <\/p>\n

    Add the CHILLED cream cheese<\/strong> and process for another 20 seconds, or until the mixture has the consistency of coarse breadcrumbs. TIP: Different cream cheese brands have different water contents. The USA has less water in the cream cheese than Europe so European bakers will not need as much cream in the end.<\/p>\n

    Add the frozen butter cubes<\/strong> and pulse to form crumbs. They\u2019ll be uneven in size\u2014some the size of peas and some a bit larger\u2014but that\u2019s fine.<\/p>\n

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    Add 2 tablespoons of the cold heavy cream<\/strong> and the apple cider vinegar<\/strong> and pulse until the dough starts to hold together. Only add the remaining 1 tablespoon cream if the dough needs it. Transfert onto your surface and use your hands and knuckles to press the mixture until it holds together in one piece. Cover the galette pastry in plastic wrap and press to flatten it into a disk. Place in the fridge for 45 minutes (or up to 2 days – or freeze).<\/p>\n<\/div>\n<\/li>\n

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    Preheat the oven to 400\u00b0F\/200\u00b0C. Place a cookie sheet in the oven.<\/p>\n<\/div>\n<\/li>\n<\/ol>\n

    Roll out the pastry & top with nuts and fruit: <\/h3>\n

    My Galette baking tip:<\/strong> As nectarines and blueberries are both pretty juicy, I sprinkle a thick layer of ground walnuts tossed with cinnamon, sugar, and flour on the bottom crust before topping with the fruit. Just like I do with any pie. The nuts and cinnamon go so well with the fruit and really add to the flavor. <\/p>\n

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    Remove the disk of pastry from the fridge 10 minutes before you want to roll it. Place it on a sheet of parchment that has been lightly dusted with flour. Roll out evenly into a large circle, about 15 inches wide and \u215b inches thick. Trim edges to create a rough circle, then transfer it, along with the parchment paper (it is too soft to transfer alone), onto a large baking sheet. <\/p>\n

    Sprinkle the ground nuts in a 10-inch circle over the middle of the pastry. Spoon the fruit filling on top of the crumbs and then carefully draw the pastry border up and over the fruit-filled center of the galette.<\/p>\n

     If the pastry has become too soft or warm during the process, place the galette in the fridge to chill for up to 1 hour before baking.<\/p>\n

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    Beat one egg or yolk with the water or 1 tbsp cream in a bowl and brush all over the outside of the pastry, then sprinkle with the brown sugar. Bake the blueberry galette for about 40 to 45 minutes, rotating the baking sheet halfway through. Once golden, remove from the oven and set aside on a wire rack to cool before serving.<\/div>\n
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    Optional shiny glaze:<\/strong>  For that patisserie looks, heat some apricot jam with a bit of rum, stir until smooth, and glaze the hot fruit filling with it using a pastry brush. <\/p>\n<\/div>\n

    Can I make this French Galette recipe ahead of time?<\/h2>\n

    The pastry can be made 2 days ahead of time.<\/strong> It will last even longer but the cream cheese will make the pastry discolor with time. It can also be frozen covered in cling film, for up to 2 months. <\/strong><\/p>\n

    Once baked, the nectarine blueberry galette will keep for 1 day<\/strong> at room temperature. <\/p>\n

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    Do I need a food processor to make this recipe? <\/h2>\n

    No, you can make this with a pastry cutter and combine the dough with your hand but a food processor makes it easier.  Remember to start with less cream than specified, then after working the smaller amount in, add more until you have reached the correct consistency.  It is much easier to add water to dry dough than fix pastry dough that is too wet.<\/p>\n

    Can I use frozen blueberries? <\/h2>\n

     You can use frozen berries if that\u2019s all you have access to.  Keep in mind that they\u2019ll leak more liquid into the filling, so counteract this by doubling the amount of the nut base.<\/p>\n

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    Galette Baking Tips:<\/h2>\n