Nectarine and Plum Galette

Share this post

Nectarine and Plum Galette

Adapted from Sunset Magazine


1½ cups all-purpose flour
1 tablespoon granulated sugar
¼ teaspoon salt
½ cup (¼ pound) plus 2 tablespoons cold butter
1 large egg yolk, lightly beaten
2 pounds nectarines and plums (or peaches, berries, cherries, etc.)
½ cup firmly packed brown sugar
2 tablespoons flour
1 large egg, beaten and blended with 1 tablespoon water



  • In a food processor* or large bowl, combine 1½ cups flour, granulated sugar, and salt.
  • Cut ½ cup butter into pieces and add to flour mixture; pulse motor, cut in with a pastry blender, or rub in with your fingers until mixture resembles coarse meal.
  • With motor running (or stirring with a fork after each addition), add egg yolk and 3 to 4 tablespoons cold water, 1 tablespoon at a time; process or stir just until mixture comes together in a ball.
  • Form dough into a flat disc, wrap in plastic wrap, and chill until firm but still pliable, about 1 hour. You should be able to see bits of butter in the dough.

Fruit Filling

  • Slice the plums and nectarines into about 8 slices each.
  • Put in a bowl and toss with the brown sugar and flour.

Assemble Galette

  • Unwrap chilled dough. On a lightly floured surface, with a lightly floured rolling pin, roll into a round about 15 inches in diameter.
  • Line a 12- by 15-inch baking sheet with cooking parchment (or butter the sheet well) and carefully transfer dough round to sheet (dough will hang over edges of sheet).
  • Pour nectarine mixture into center of pastry, mounding slices in a circle about 8 inches wide and 2 inches high.
  • Gently fold edges of dough over nectarine mixture, pleating as you go, and leaving an opening about 4 inches wide in the center.
  • Brush pastry all over with beaten egg and sprinkle with sugar.
  • Bake in 375°F oven until pastry is golden brown and fruit is tender when pierced, 40 to 45 minutes (35 to 40 minutes in a convection oven).
  • Transfer galette (with parchment, if using) to a wire rack to cool.
  • Transfer to a large plate, gently removing parchment from under tart.
  • Serve slightly warm or at room temperature, cut into wedges.

Serves 6 to 8. Prep time, 90 minutes; cook time, 45 minutes.

*Cook’s note: If you have a food processor, use it. It keeps the butter nice and cold and is very quick. But be careful not to overmix.


Sign up for our monthly newsletter


Recent Recipes articles:

More recent articles:

Make-ahead breakfasts to bring to work with you
June 22, 2017
Music-focused workouts to get your fitness groove on
June 15, 2017
How to enjoy mobile eateries without guilt
June 6, 2017
Developing foot strength for functional living
April 25, 2017
Put down that pill!
April 24, 2017
An affordable approach to a healthy workplace
April 24, 2017
From salad to shortcake, ways to enjoy the heart-shaped berry
April 15, 2017
The FruitGuys boosts small farms’ impact on environmental, economic, and community health
April 12, 2017
How to stay sane and productive while telecommmuting
April 12, 2017
Help coworkers of all stripes get along and be productive
March 27, 2017

About Us

Our monthly online magazine features articles about fitness, health, food, and work, as well as recipes featuring farm-fresh fruit!