Plum Nectarine Galette Recipe

Name: Plum Nectarine Galette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE PIE CRUST:; 3/4 cups All Purpose Flour, Sifted; 1/2 teaspoons Salt; 1 teaspoon Granulated Sugar; 1/4 cups Unsalted Butter, Cold And Diced Into Cubes; 2 Tablespoons Shortening Cold; 1 whole Large Egg Yolk; 1/4 teaspoons White Vinegar; 1 Tablespoon Cold Milk Or Water, Up To Double This Amount If Needed; 1 whole Egg Plus Below Amount Of Water, Beaten; 1 Tablespoon Water; FOR THE FILLING:; 1 whole Plum, Pitted And Thinly Sliced; 1 whole Nectarine, Pitted And Thinly Sliced; 2 Tablespoons Granulated Sugar; 1/4 teaspoons Ground Cinnamon

Servings: persons

FOR THE PIE CRUST:
3/4 cups All Purpose Flour, Sifted
1/2 teaspoons Salt
1 teaspoon Granulated Sugar
1/4 cups Unsalted Butter, Cold And Diced Into Cubes
2 Tablespoons Shortening Cold
1 whole Large Egg Yolk
1/4 teaspoons White Vinegar
1 Tablespoon Cold Milk Or Water, Up To Double This Amount If Needed
1 whole Egg Plus Below Amount Of Water, Beaten
1 Tablespoon Water
FOR THE FILLING:
1 whole Plum, Pitted And Thinly Sliced
1 whole Nectarine, Pitted And Thinly Sliced
2 Tablespoons Granulated Sugar
1/4 teaspoons Ground Cinnamon

1
For the pie crust:
2
Into a large bowl, add sifted all-purpose flour, salt and granulated sugar and whisk together to blend. Next, add diced butter and shortening to the dry mixture. Using a pastry cutter or fork, begin cutting butter and shortening into the flour creating various sizes of crumbs. The crumbs should range from coarse pea shapes to larger chunks.
3
Add the egg yolk and vinegar into the crumb mixture and stir around to combine. Finally, slowly pour the cold milk or water around the entire mixture in two intervals, using your hands to begin bringing the dough together. After the last milk addition, shape the dough with your hands into a flatter ball disk. Wrap the ball in plastic wrap and place in the refrigerator for at least 1 hour.
4
To assemble:
5
Preheat oven to 375 F.
6
Unwrap the dough and place it on a lightly floured work surface. Roll out the cold dough to the size of your liking (about the size and thickness of a standard pie crust) then carefully move it to a parchment paper lined rimmed baking sheet. Alternate plum and nectarine slices in a circular pattern in the center of the dough leaving at least one inch of pie dough on the outskirts to fold over.
7
Next sprinkle sugar and cinnamon over the fruit slices then fold over the remaining pie dough. Brush egg wash over the dough.
8
Bake for 30-40 minutes or until filling is tender and bubbly and crust is golden brown. Serve with my Big Mama's Vanilla Ice Cream if you really want a treat!

292

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE PIE CRUST:, 3/4 cups All Purpose Flour, Sifted, 1/2 teaspoons Salt, 1 teaspoon Granulated Sugar, and more.

Yes, Plum Nectarine Galette falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Plum Nectarine Galette

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