I woke up on Saturday morning lamenting something that to some might seem frivolous or purely nonsensical. I woke up knowing that I was going to farmers market and that I couldn’t make a dessert with the few remaining “good” fruits available. We weren’t having friends over and I’ve decided to only make desserts when we have company (or when friends have us over) or if I can take it to work, since otherwise I’m stuck eating the majority of it myself.
My inner struggle unbeknownst to Nate, he suggested we have his friends Tom and Ali over for dinner. YES! I knew it meant more work but I really didn’t care because all I wanted was to make something fruity that was wrapped in a flaky pastry crust (plus Tom and Ali are always a good time).
I bought some peaches last week that were a huge disappointment, so I decided to give nectarines a try. Reveling in the light of my new-found pie crust skills, I figured it was time for a “re-do” on my crostata catastrophe from earlier in the summer. You could also call it a galette, as apparently there is no difference what-so-ever between the two, besides one being italian and the other being french.
No need to bother with pealing the fruit, since the peal is is barely noticeable when you eat it and it gives a nice color to the finished product. Galettes/crostatas are great because it’s essentially a pie, but you don’t have to worry about trimming the crust and crimping it and all that stuff.
I brushed some beaten egg over the pastry and fruit, sprinkled it with some sugar and popped it in the oven until it the crust was browned and the sugar was crispy. Nate said the crust was his favorite part– yay!
(Adapted from America’s Test Kitchen Cookbook)
2.5 cups unbleached all-purpose flour
1 teaspoon salt
2 tablespoons sugar
8 tablespoons all-vegetable shortening, chilled
12 tablespoons unsalted butter, chilled, cut into 1/4-inch pieces
6 to 8 tablespoons ice water
Stir flour, salt and sugar until combined. Add shortening and butter pieces over flour mixture; cut butter and shortening into flour until mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas.
Sprinkle 6 tablespoons ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 2 tablespoons more ice water if it will not come together Divide dough into two pieces and wrap separately in plastic and refrigerator at least 1 hour or up to 2 days before rolling. (you’ll only need one of these for the galette– you can save the other one for your next galette or pie 🙂 )
(This is a guesstimate of what I did because I didn’t follow a recipe)
2 lbs nectarines, stone removed and sliced
2 tbsp flour
1/2 c sugar
pinch ground ginger
Mix dry ingredients together in a small box, and then mix into nectarines.
Preheat oven to 375 to 400F. Roll crust to about 1/4 of an inch thick between two pieces of wax paper. It shouldn’t stick to the paper and it makes it easier to roll out. Lay the crust flat on a baking sheet and pile the fruit in the middle, with a 2 to 3 inch border on all sides. Fold the crust up around the fruit, brush with a beaten egg and sprinkle with sugar. Place in oven and bake for about 10 minutes at 400 and then lower the temp if the crust is getting to brown but the fruit isn’t bubbly.