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Perfect Nectarine Raspberry Galette with Vanilla Bean Elegance

nectarine raspberry galette - featured image
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A quick and easy homemade dessert featuring a flaky buttery crust filled with juicy nectarines and raspberries infused with vanilla bean, perfect for summer gatherings and a comforting treat.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour (160 g), sifted
  • 1 tablespoon granulated sugar (optional)
  • 1/4 teaspoon salt
  • 8 tablespoons unsalted butter (113 g), cold and cut into small cubes
  • 3 to 4 tablespoons ice water (45–60 ml)
  • 3 medium ripe nectarines, sliced thinly
  • 1 cup fresh raspberries (125 g), gently rinsed
  • 1/4 cup granulated sugar (50 g), adjust to taste
  • 1 whole vanilla bean, seeds scraped (or 1 teaspoon pure vanilla extract)
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice (15 ml)
  • 1 tablespoon cornstarch (8 g)
  • 1/4 teaspoon ground cinnamon (optional)
  • 1 large egg beaten with 1 tablespoon water (egg wash)
  • 1 tablespoon turbinado sugar

Instructions

  1. Make the crust: In a large bowl, whisk together sifted flour, sugar, and salt. Add cold butter cubes. Using a pastry cutter or food processor, pulse until mixture resembles coarse crumbs with pea-sized bits of butter remaining.
  2. Slowly drizzle in ice water, one tablespoon at a time, mixing gently until dough just starts to come together. Do not overwork. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
  3. Prepare the filling: Toss sliced nectarines and raspberries in a bowl. Add sugar, lemon zest, lemon juice, vanilla bean seeds, cornstarch, and cinnamon if using. Stir gently to combine without crushing raspberries. Set aside to macerate for about 15 minutes.
  4. Roll out the dough: On a lightly floured surface or between two sheets of parchment paper, roll chilled dough into a 12-inch (30 cm) circle about 1/8 inch (3 mm) thick.
  5. Assemble the galette: Transfer dough circle to parchment-lined baking sheet. Spoon fruit filling into center, leaving a 2-inch (5 cm) border. Fold edges of dough up over fruit, pleating as needed, leaving center exposed.
  6. Brush crust edges with egg wash and sprinkle with turbinado sugar.
  7. Bake: Preheat oven to 400°F (200°C). Bake galette for 35-40 minutes until crust is golden brown and fruit filling is bubbling. Tent with foil if edges brown too fast.
  8. Cool and serve: Let galette cool on baking sheet for at least 15 minutes before slicing.

Notes

Keep butter cold for flaky crust. Chill dough before rolling. Handle raspberries gently to avoid crushing. Use cornstarch to prevent soggy bottom. Tent with foil if crust edges brown too quickly. Optionally brush crust with melted butter after baking for richer finish.

Nutrition

Keywords: nectarine galette, raspberry galette, vanilla bean dessert, summer dessert, fruit galette, easy dessert, homemade galette

Find it online: https://islatable.com/perfect-nectarine-raspberry-galette-recipe-easy-homemade-dessert-with-vanilla-bean-elegance/