Serves 6
80 min
Nectarine and Gooseberry Galette
Recipe GLPRf3cdef14504b47
A rustic open-faced tart featuring a tender, buttery pastry crust filled with fresh nectarines and tart gooseberries. The filling is brightened with lemon zest and a touch of sugar, creating a perfectly balanced dessert that showcases summer fruit at its best.
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Ingredients
105g cold butter, cubed
200g all-purpose flour
3 tablespoons muscovado sugar
¼ teaspoon fleur de sel
80ml ice water
1 large egg yolk, beaten
1 Zest of 1 lemon
4 nectarines, pitted and thinly sliced
200g fresh gooseberries
2 teaspoons sugar
Directions
In a large bowl, combine the all-purpose flour, muscovado sugar, and fleur de sel. Add the cold cubed butter and use your fingertips to work it into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining.
Gradually add the ice water, mixing gently with a fork until the dough just comes together. Do not overmix. Form the dough into a disk, wrap it in plastic, and refrigerate for at least 20 minutes.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
On a lightly floured surface, roll out the chilled dough into a roughly 12-inch circle about ¼-inch thick. Transfer it to the prepared baking sheet.
In a small bowl, combine the sliced nectarines, gooseberries, lemon zest, and 2 teaspoons of sugar, tossing gently to coat.
Arrange the fruit mixture in the center of the dough, leaving a 1½-inch border around the edges. Fold the dough border up and over the fruit, creating a rustic galette shape. The center will remain partially open.
Brush the pastry border with the beaten egg yolk. Bake for 30–35 minutes, until the crust is golden brown and the fruit has softened. Cool for 10 minutes before serving.
