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Serves
US | Metric
Ingredients
-
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
Nectarine & Almond Butter Galette
This is a super simple galette recipe, using creamy almond butter as the base. 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.
Prep
30 minutes
Total
1 hour
- 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!
Nectarine & Almond Butter Galette
This is a super simple galette recipe, using creamy almond butter as the base. 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.
favorite
print
share
Prep
30 minutes
Total
1 hour
Serves
US | Metric
Ingredients
-
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!