Can I use only peaches or only nectarines in this galette?

Yes. While the combination creates a balanced flavor profile, you can make a peach nectarine galette using only peaches or only nectarines. The baking time and method remain the same, and the dessert will still be delicious.

How do I keep my peach nectarine galette from getting soggy?

To prevent a soggy crust, use ripe but firm fruit, toss the filling with flour, and avoid overloading the galette with excessive fruit. Baking until the crust is deeply golden also helps ensure a crisp texture.

Can I make peach nectarine galette ahead of time?

Absolutely. You can prepare the dough up to three days in advance and refrigerate it until needed. The fully baked peach nectarine galette can also be made a day ahead and stored at room temperature or in the refrigerator before serving.

What is the difference between a galette and a pie?

A galette is a rustic, free-form pastry that requires only one crust folded around the filling, while a pie typically uses a fitted pie dish and often includes a top crust. A peach nectarine galette is generally easier and quicker to assemble than a traditional fruit pie

Peach Nectarine Galette – Easy Summer Treat

Name: Peach Nectarine Galette
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 medium peaches, sliced (about 2 cups); 2 medium white nectarines, sliced (about 2 cups); 1 tbsp cane sugar; 1 tbsp all-purpose flour; 1 tsp lemon juice; 1/4 tsp ground cinnamon; 1/8 tsp ground nutmeg; 1 homemade or store-bought pie crust (about 9 oz / 255 g dough); 1 large egg, beaten (for egg wash); 1 tbsp granulated sugar (for sprinkling on crust)

Description

This peach nectarine galette is a rustic summer dessert featuring juicy peaches and sweet nectarines baked inside a flaky, buttery pie crust. Lightly spiced with cinnamon and nutmeg, it delivers all the flavor of a fruit pie with a simpler, free-form presentation that is perfect for family gatherings and seasonal entertaining.

Ingredients

Scale

2 medium peaches, sliced (about 2 cups)
2 medium white nectarines, sliced (about 2 cups)
1 tbsp cane sugar
1 tbsp all-purpose flour
1 tsp lemon juice
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1 homemade or store-bought pie crust (about 9 oz / 255 g dough)
1 large egg, beaten (for egg wash)
1 tbsp granulated sugar (for sprinkling on crust)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper.
Prepare the pie crust dough and chill it for 15 minutes until firm.
Slice the peaches and nectarines into approximately 1-inch wedges.
In a large bowl, combine the peaches, nectarines, cane sugar, flour, lemon juice, cinnamon, and nutmeg. Toss gently to coat.
On a lightly floured surface, roll the chilled pie dough into a 12- to 14-inch circle.
Transfer the dough to the prepared baking sheet.
Spoon the fruit filling into the center of the dough, leaving a 2- to 3-inch border around the edges.
Fold the dough edges over the fruit filling, overlapping sections as needed to create a rustic galette shape.
Brush the exposed crust with the beaten egg and sprinkle with granulated sugar.
Bake for 30 to 35 minutes, or until the crust is golden brown and the fruit is bubbling.
Allow the galette to cool for at least 15 minutes before slicing and serving.

Notes

Use ripe but firm peaches and nectarines for the best texture.
Keep the pie dough cold to ensure a flaky crust.
If the fruit is very juicy, add an extra teaspoon of flour to prevent excess liquid.
The galette can be served warm, at room temperature, or chilled.
Store leftovers covered at room temperature for 1 day or refrigerated for up to 4 days.
Serve with vanilla ice cream, whipped cream, or Greek yogurt for an extra-special dessert.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/6 galette)
Calories: 285
Sugar: 15g
Sodium: 180mg
Fat: 13g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 3g
Protein: 4g
Cholesterol: 38mg