Galette is a French term for an open, free-form, rustic tart. It’s a perfect summer treat to use and display the beautiful fruits of summer in a totally delicious way.
The pastry crust in a galette can take many forms, but one of my favorite ways to build a galette is with a sheet of puff pastry.
Who doesn’t love puff pastry? I sometimes make my own, but 9 times out of 10 I take the easy way out and buy pre-made sheets at the grocery store. Good old puff pastry makes it so easy to assemble an impressive looking dessert in double quick time and with minimal effort.
I’m one home cook who ADORES puff pastry.
Last summer when I was home in Ireland I baked a puff pastry nectarine and blackcurrant galette. My sister grew an abundant crop of blackcurrants so I needed to create a recipe to use them up in a tasty way.
I didn’t share this recipe last year when I discovered the reason why blackcurrants are so hard to find in the United States. But then I realized this tart will be just as scrumptious if made with blueberries instead of blackcurrants, so I decided to go ahead and share it.
- 1 sheet of puff pastry
- 1 egg (beaten to use for egg wash on pastry)
- 2 tablespoons of melted butter
- 1/4 cup ground almonds
- 2 large nectarines
- 1 cup blackcurrants (blueberries can be substituted)
- juice of half a lemon
- 1/2 cup sugar
- 2 tablespoons of corn starch
- 3 tablespoons of apricot jam
- splash of boiling water
Defrost the puff pastry sheet per package instructions. This usually takes about 45 minutes at room temperature.
Next prepare the sheet pan or baking sheet as we say in Ireland. Use parchment paper to line a 13″ x 9″ sheet pan. If you only own a larger pan it will work just fine, since the puff pastry doesn’t have to lay right up against the sides of the pan.
Pre-heat the oven to 400° F.
Lay the sheet of thawed pastry on a lightly floured surface. Cut a 1 inch strip from all four edges.
Brush the outer edges of the pastry sheet with egg wash and lay the strips of pastry over the edges to create a frame. Remove excess pieces so that there is only one layer of pastry forming the frame at the corners.
Lightly prick the base of the galette with a fork to prevent it from bubbling up while cooking.
Brush the melted butter over the base and sprinkle it with the ground almonds. Keep the almonds within the frame.
Halve the nectarines and remove the inner stone. Slice them evenly then toss the pieces in lemon juice.
Lay the nectarine pieces over the galette. I like to place them in two even lines at the top and bottom of the tart, and them fill the center with the extra pieces.
Mix the sugar and corn starch together and sprinkle over the nectarines.
Spread the blackcurrants over the nectarines. Blueberries are absolutely delicious in this dessert. The end product is far sweeter than when using tart blackcurrants. If you like a sweeter galette when using blackcurrants, feel free to use an additional few tablespoons of sugar.
Brush the edges or the frame of the galette with the egg wash. This will create a lovely golden crust.
Bake the tart in the pre-heated 400° F oven for 25 minutes.
If the edges start to brown too quickly, cover them with an aluminum foil tent.
Just before the galette is cooked prepare the glaze by microwaving the apricot jam with a dash of boiling water for about 20 seconds. Mix it together well.
Remove the cooked tart from the oven.
Brush the top of the fruit with the jam glaze. This creates a lovely, appetizing sheen on the fruit.
This galette is delicious served cold, or I like it when it is just a little bit warm with a big a dollop of cream or ice cream.
Here is the printable recipe:
Happy summer baking!
Slán agus beannacht,
(Goodbye and blessings)
Irish American Mom