The Great Galette

Picking fruit at the top of the season makes for delicious desserts and when my mom picked up a case of nectarines at Costco, they just called to me. “Rachel! Make a tart out of me!” …no that’s not really how it happened, but anyway, I got a beautiful dessert out of it.

Nectarine Galette

From Martha Stewart’s “Pies & Tarts, Makes one 9-inch tart

  • One 9-inch round of puff pastry (I made my own, but it’s quite tricky so it’s better to buy it. I included the recipe below so you adventurous foodies can attempt it)
  • 2 Tbs All-Purpose Flour
  • 1/2 Cup Granulated Sugar
  • 4 Firm Nectarines- unpeeled, halved, pitted and thinly sliced
  • 1 Tbs cold butter, cubed
  • Glaze: 1 Egg Yolk beaten with 1 Tbs Heavy Cream
  1. Preheat the oven to 400
  2. Place the circle of puff pastry on a parchment-lined baking sheet. With the tines of a fork, prick the pastry surface except for a 1/2 inch rim. Sprinkle the punctured area of the circle only with the flour and 1/4 cup sugar.
  3. Starting just inside the unpunctured edge, arrange the nectarine slices, cut edges toward the center, in concentric circles covering the pastry entirely. Brush the egg yolk glaze on just the exposed rim of puff pastry, sprinkle the remaining sugar on top of the fruit and dot with butter. Bake for 18-20 minutes, until the fruit is tender and the pastry has puffed and turned golden brown. Serve immediately.

You can also use apples and peaches!

Quick Puff Pastry

I halved this recipe because it took so much butter- if you are only making one pie, I suggest you halve it too!  (This recipe is courtesy of Martha Stewart)

  • 3 1/4 Cup All Purpose Flour
  • 1 Tsp Salt
  • 1 pound cold butter
  • 1-1 1/4 cup ice water
  1. Mix the flour and salt in a large chilled steel bowl. Cut the butter into very thin pieces. Using a pastry blender, or working with your fingertips, cut the butter into the flour until the butter is in very small lumps, about 1/2 inch in diameter. (Don’t use a food processor- it cuts it into too-fine pieces)
  2. Stir in the water, a little at a time, pressing the dough together. Turn the dough out onto a well-floured board and roll it into a rough rectangle. The dough will be very crumbly. Fold it into thirds and give the dough a quarter turn to the right. Roll into a large rectangle and fold into thirds again. This completes the first double turn. Remove any excess flour with a wide brush. Wrap the dough in plastic and chill for 30 minutes.
  3. Repeat this rolling and turning process two more times, chilling well between turns. With each turn the dough will become smoother and easier to handle. This puff pastry requires six full turns (accomplished as three double turns) before it is complete.
  4. Roll out and bake as directed for classic puff pastry. Store the dough wrapped well in plastic in the refrigerator for p to 2 days, or freeze for future use.
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Categories: Food

Author:Rachel Johnson

Writer/Photographer/Food Person Stupid Good: When food is so simple and delicious, it's just stupid. www.stupidgoodrachel.com

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