While I was out getting ingredients for Mike’s birthday pie, I saw the most beautiful white nectarines. The swirls of red, pink and white looked like each one had been hand-painted. Even though I didn’t need nectarines for the pie, I bought a bunch of them anyway and they inspired this tasty Strawberry Nectarine Galette.
What is a Galette?
Galette is a french term that describes a flat round cake. I see them as more rustic versions of pie. They sound fancy, but they’re really not. The imperfections of the folded crust are a true highlight.
Fresh Fruits and Fall Herbs
I like to combine sweet fruits with fall herbs when I’m baking pies or galettes.
I’ve made a Blueberry Peach Pie with Rosemary and a Strawberry Nectarine Galette with Fresh Thyme and the flavor combinations play so well together. The subtle hints of the herbs round out the sweetness so nicely.
STRAWBERRY NECTARINE GALETTE
- Two pie crusts, rolled out
- 1 pint of strawberries, thinly sliced
- 5-6 nectarines, thinly sliced
- 1/2 teaspoon cinnamon
- 1/4 cup sugar
- 1 tablespoon fresh thyme
- 2 tablespoons butter
- 1 egg, lightly beaten for egg wash
- Preheat oven to 450 degrees F.
- Line two baking sheets with parchment paper.
- Place rolled out pie crust dough on parchment paper.
- In a medium-sized bowl, add the strawberries, nectarines, sugar, cinnamon and thyme and gently mix together.
- Add the fruit mixture on top of the pie crust, leaving 1.5 inches around the outside of the dough for folding.
- Fold the edges up around the fruit mixture, leaving the middle exposed.
- Add dabs of butter on top of the fruit mixture.
- Brush the tops of the folded crust with the egg wash.
- Sprinkle with additional sugar.
- Bake for 25 minutes or until the crust is a nice golden brown.
- Be sure to let cool for about 10 minutes before serving.
Did you make this recipe?
Show me! Tag @reganbaroni on Instagram.
All images ©Regan Baroni 2017.