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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 Nectarine & Almond Butter Galette

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
  1. 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.
  2. 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.
  3. 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.
  4. Carefully press the plate into the dough to leave a subtle circle. Place on a greaseproof paper lined baking sheet.
  5. 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!
  6. 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.
  7. 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 Nectarine & Almond Butter Galette

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
rate
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

  1. 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.
  2. 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.
  3. 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.
  4. Carefully press the plate into the dough to leave a subtle circle. Place on a greaseproof paper lined baking sheet.
  5. 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!
  6. 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.
  7. 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!