Nectarine Galette

This week's Tuesdays with Dorie selection was to make a summer fruit galette. After a quick trip to the store, I grabbed some ripe nectarines and some apricot preserves and got to making a last-minute galette.

Using Dorie's trusty pie crust, I lined a pie dish with the dough. I cut an X into the bottom of each nectarine, then with the help of my friend Annie, we blanched the nectarines by putting them in boiling water for 15 seconds, then soaking them in ice water before carefully peeling the skin off. It took a few tries and smashed nectarines to get it down right, but a perfectly blanched nectarine did come out in the end.

There was a lot of excess dough hanging over the edges of the pie pan, so after pouring in some apricot preserves and placing the nectarines into the pie, the flaps were folded over. This was baked for 25 minutes before the custard mix was added. It overflowed a bit, but we decided to add all of it in for the extra sugar goodness.

The end result was sweet and packed with lots of nectarine and apricot flavor. The custard gave a nice consistency to the dessert, though it did come out pretty juicy and looked more like a cobbler once served.

This would have been great with some vanilla ice cream, but I never have it on hand at the right times. Having gotten the basic recipe down, there are sure to be more galettes to come in the near future using different fruits through the seasons.

Recipe: Baking: From My Home to Yours, by Dorie Greenspan, pp. 366-367