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!
Place the cubes of butter in the freezer for about an hour to freeze solid. Chill cream cheese cubes. Place the flour, salt, and baking powder in a resealable freezer bag and freeze for 30 minutes.
Transfer the flour mixture into the bowl of a food processor and process for about 30 seconds to combine.
Add the cream cheese and process for another 20 seconds, or until the mixture has the consistency of coarse breadcrumbs. Different cream cheese brands have different water contents. USA has less water in the cream cheese than Europe so European bakers will not need as much cream in the end.
Add the frozen butter cubes and pulse to form crumbs. They’ll be uneven in size—some the size of peas and some a bit larger—but that’s fine.
Tip the mix 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).
Preheat the oven to 400°F/200°C. Place a cookie sheet in the oven.
Grind the nuts in your food processor and place in a small bowl. Add the granulated sugar, flour, and cinnamon and set aside.
Place nectarine slices, blueberries, ½ cup granulated sugar, 1 tablespoon tapioca flour or cornstarch, lemon zest, and ⅛ teaspoons salt in a medium bowl. Toss gently to combine and then set aside.
Sprinkle the base 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.
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.
Optional shiny glaze: Heat jam with a bit of rum, stir until smooth and glaze the fruit filling with it using a pastry brush.