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Nectarine and Rainier Cherry Galette

Nectarine and Rainier Cherry Galette

I surprised my kids and husband with this homemade galette for dessert this week. I had just a few Rainier cherries left and a couple of ripe nectarines that needed to be used up along with one leftover pie crust. I got this galette made and in the oven in 10 minutes. It smelled amazing while it baked and made my family very, VERY happy. I served this galette with whipped cream but it would also be wonderful plain or with vanilla ice cream.

Nectarine and Rainier Cherry Galette

How to Make a Nectarine and Rainier Cherry Galette

Preheat the oven to 375 degrees. Line a baking sheet with a silpat mat.

Place the nectarine slices and cherries into a bowl and sprinkle the sugar and cornstarch on top. Gently stir the fruit until the sugar and cornstarch are evenly covering them.

Place the nectarine slices in a spiral inside the pie crust starting one inch from the edge. Sprinkle the cherry halves on top. Fold the edge of the dough over the fruit. Brush the dough with the beaten egg. Sprinkle the edges with the raw sugar.

Nectarine and Rainier Cherry Galette

Place into the oven and for 40-45 minutes, or until golden brown.  Remove the galette from the oven and let cool for 5-10 minutes before slicing. Serve plain, with whipped cream, or vanilla ice cream. Enjoy.

Nectarine and Rainier Cherry Galette

 

Nectarine and Rainier Cherry Galette

Nectarine and Rainier Cherry Galette

Servings: 1 pie (8 slices)

Ingredients

  • 1 pie crust
  • 2 nectarines sliced
  • Handful of Rainier cherries pits removed and sliced in half
  • 2 tbsp white sugar more or less depending on the sweetness of the fruit
  • 2 tsp cornstarch
  • 1 egg beaten
  • Raw sugar

Instructions

  • Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.
  • Place the nectarine slices and cherries into a bowl and sprinkle the sugar and cornstarch on top. Gently stir the fruit until the sugar and cornstarch are evenly covering them.
  • Place the nectarine slices in a spiral inside the pie crust starting one inch from the edge. Sprinkle the cherry halves on top. Fold the edge of the dough over the fruit. Brush the dough with the beaten egg. Sprinkle the edges with the raw sugar.
  • Place into the oven and for 40-45 minutes, or until golden brown. Remove the galette from the oven and let cool for 5-10 minutes before slicing. Serve plain, with whipped cream, or vanilla ice cream. Enjoy.
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15 Comments

  1. We picked wild huckleberries last week and one of my children has a birthday this weekend. We decided to make huckleberry galettes for our celebratory dessert rather than pie as it will use less berries. Thanks for the recipe!

  2. What a delicious surprise, Pam! I’d love a piece with just a small dollop of ice cream please:) Thank you so much for sharing, Pam. I just may be dreaming about this Galette tonight:)