Nectarine Galette

nectarine-galette
Photo by Sang An
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 371 calories
    • Fat 20 g
    • Sat Fat 10 g
    • Cholesterol 25 mg
    • Sodium 201 mg
    • Protein 3 g
    • Carbohydrate 46 g
    • Sugar 19 g
    • Fiber 2 g
    • Iron 0 mg
    • Calcium 8 mg

Heat oven to 375° F with the rack in the lowest position.Place the piecrust on a parchment-lined baking sheet. Leaving a 2-inch border, top with the nectarines or peaches. Sprinkle with 2 tablespoons of the sugar and the butter. Fold the edges of the dough toward the center, overlapping slightly and partially covering the fruit. Brush the dough with 2 teaspoons water and sprinkle with the remaining tablespoon of sugar.Bake until the juices are bubbling and the crust is golden (tent with foil if the crust browns too quickly), 35 to 40 minutes.

Ingredients

  1. Check 1 refrigerated rolled piecrust
  2. Check 3 thinly sliced nectarines or peaches
  3. Check 3 tablespoons turbinado sugar
  4. Check 2 tablespoons unsalted butter, cut up

Directions

  1. Heat oven to 375° F with the rack in the lowest position.
  2. Place the piecrust on a parchment-lined baking sheet. Leaving a 2-inch border, top with the nectarines or peaches. Sprinkle with 2 tablespoons of the sugar and the butter. Fold the edges of the dough toward the center, overlapping slightly and partially covering the fruit. Brush the dough with 2 teaspoons water and sprinkle with the remaining tablespoon of sugar.
  3. Bake until the juices are bubbling and the crust is golden (tent with foil if the crust browns too quickly), 35 to 40 minutes.