Nectarine & Almond Butter Galette

Spencer Lengsfield
by Spencer Lengsfield
4 Servings
1 hr

A galette is a French freeform dessert, often sweet, and it can also be used to refer to a savoury filled buckwheat pancake. This is a super simple galette recipe with flaky pastry, creamy almond butter as the base, topped with thinly sliced nectarines, and demerara sugar. I've used white nectarines here but this would also work great with peaches or plums! I used this recipe for the galette dough, but store-bought puff pastry will work fine too. I also highly recommend serving this with some good-quality vanilla ice cream, flaked almonds, and some powdered sugar when it’s fresh from the oven.

Nectarine & Almond Butter Galette
Recipe details
  • 4  Servings
  • Prep time: 30 Minutes Cook time: 30 Minutes Total time: 1 hr
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  • Puff pastry (store-bought or homemade)
  • 5 Ripe nectarines
  • 70 g Golden caster sugar
  • 1 tsp Vanilla extract (almond extract would also work well)
  • 3 tbsps Cornstarch
  • 2 tbsps Milk
  • 3 tbsps Almond butter
  • 30 g Unsalted butter, cubed
  • Icing sugar
  • Demerara sugar
  • Flaked almonds
  • Vanilla ice cream, to serve

Start by slicing the flesh of each nectarine into four pieces, avoiding the core. Thinly slice each section, taking care not to break the skin as you slice.
In a large bowl, add your sugar, cornstarch, and vanilla extract, and whisk to roughly combine. Add your nectarine slices and carefully toss to coat. Set aside.
Preheat your oven to 200℃. Roll out your pastry, large enough so there would be a roughly 2 inch border around a large dinner plate.
Carefully press the plate into the dough to leave a subtle circle. Place on a greaseproof paper lined baking sheet.
Add your almond butter and carefully spread out around the circle. Sprinkle over some demerara sugar, then add your fruit filling. You can either arrange the slices in a pattern or just roughly pile them on, I've tried both ways and it tastes the same!
Fold over the leftover dough, leaving the centre exposed. Brush the crust with some milk, and finish with a sprinkle of demerara. Dot your cubed butter around the fruit filling, then pop in the oven for 25-30 minutes, or until nicely golden brown.
Meanwhile, lightly toast your almonds in a dry non-stick pan. Once your galette is cooked, allow to cool slightly before adding your flaked almonds, a dusting of icing sugar, and some vanilla ice cream. Enjoy!
Spencer Lengsfield
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