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Rustic Nectarine Blueberry Galette with Buttery Almond Crust

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A quick and easy rustic galette featuring juicy nectarines and blueberries wrapped in a buttery almond crust, perfect for summer gatherings and last-minute desserts.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour (190 g)
  • 1/2 cup almond flour (50 g), blanched
  • 2 tablespoons granulated sugar (for crust)
  • 1/4 teaspoon salt
  • 10 tablespoons unsalted butter (140 g), cold and cubed
  • 3 to 5 tablespoons ice-cold water
  • 1/2 teaspoon almond extract (optional)
  • 3 medium fresh nectarines, sliced (about 400 g)
  • 1 cup fresh blueberries (150 g)
  • 1/4 cup granulated sugar (50 g) for filling
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon (optional)
  • 1 egg yolk (for brushing crust)
  • 1 tablespoon coarse sugar (for topping)
  • 2 tablespoons sliced almonds (optional, for crust edges)

Instructions

  1. In a large bowl or food processor, combine all-purpose flour, almond flour, sugar, and salt.
  2. Add cold, cubed butter and pulse or cut in until mixture resembles coarse crumbs with pea-sized pieces (3-5 minutes).
  3. Sprinkle almond extract over mixture. Gradually add ice-cold water, one tablespoon at a time, mixing gently until dough holds together when pinched but remains crumbly.
  4. Shape dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  5. While dough chills, toss sliced nectarines and blueberries with sugar, cornstarch, lemon juice, vanilla extract, and cinnamon. Let macerate for 15 minutes.
  6. Roll chilled dough on a lightly floured surface into a roughly 12-inch circle about 1/8-inch thick.
  7. Transfer dough to a parchment-lined baking sheet. Pile fruit filling in center, leaving a 2-inch border.
  8. Fold edges of dough over filling, pleating as needed, leaving center exposed.
  9. Whisk egg yolk with a teaspoon of water and brush crust edges. Sprinkle coarse sugar and sliced almonds on top.
  10. Preheat oven to 375°F (190°C). Bake galette for 40-45 minutes until crust is golden and filling bubbles. Tent with foil if edges brown too quickly.
  11. Let galette cool on baking sheet for at least 20 minutes before slicing.

Notes

If nectarines are very juicy, add an extra teaspoon of cornstarch to prevent soggy filling. Chill dough well before rolling to ensure tender crust. If crust edges brown too fast, tent with foil. For gluten-free crust, substitute all-purpose flour with gluten-free baking blend. For dairy-free, use plant-based butter and milk alternatives.

Nutrition

Keywords: galette, nectarine, blueberry, almond crust, rustic dessert, summer dessert, easy pie, fruit galette

Find it online: https://yumyep.com/rustic-nectarine-blueberry-galette-recipe-easy-homemade-almond-crust/