By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
343 cal · 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.
Comments
Gooseberries are the real friction here: they're rare in Charlotte-area groceries and will mean a special trip to a specialty market like Earth Fare or Harris Teeter's specialty section, if they have them in season, adding both time and cost. The galette itself is straightforward—butter, flour, sugar, nectarines (readily available summer fruit in the Carolinas)—and the 80 minutes is honest if you're making crust from scratch, though true hands-on time is closer to 30 minutes with rest time built in. This is a same-night dessert that doesn't keep well overnight, and it serves 6 but demands oven and counter space, making it less practical for a weeknight than a weekend project. Budget the extra stop and treat it as a special-occasion fruit tart rather than your go-to summer dessert.
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