Recipe courtesy of Suzanne Goin
Print
Nectarine-Pistachio Galette
Total:
1 hr 35 min
Prep:
35 min
Cook:
1 hr
Yield:
6 servings
Level:
Easy
Total:
1 hr 35 min
Prep:
35 min
Cook:
1 hr
Yield:
6 servings
Level:
Easy

Ingredients

Cornmeal Galette Dough: 
  • 9 ounces all-purpose flour
  • 1/4 cup sugar
  • 2 tablespoons cornmeal
  • 1 teaspoon salt
  • 9 ounces butter, cold and cubed
  • 1/4 cup ice water
Pistachio Cream:
  • 4 ounces pistachios (shelled, raw)
  • 4 ounces powdered sugar
  • 4 ounces butter, softened
  • 1 1/2 teaspoon all-purpose flour
  • 1 tablespoon brandy
  • 2 eggs
  • 1 egg yolk
Galette:
  • 3 yellow nectarines
  • 3 tablespoons sugar, plus more for sprinkling
  • 2 tablespoons orange juice
  • 1 tablespoon lemon juice
  • 1/2 pint mulberries
  • Cream, for brushing

Directions

For the dough: Combine the flour, sugar, cornmeal and salt in a food processor. Add the butter and pulse to a fine meal. Add the water and pulse just until the dough comes together. Form into a 6-inch disk. Wrap in plastic and chill for 1 hour.

Once chilled, roll the dough into a 10-inch circle. Refrigerate/keep cold until ready to use. 

For the cream: Place the pistachios on a baking sheet and warm in an oven at 350 degrees F for 4 to 5 minutes (this will help bring out their bright green color). Set aside and cool. 

In a food processor, combine the pistachios and powdered sugar and pulse to a coarse meal. Add the butter, flour, brandy, eggs and egg yolk and blend until fully combined and smooth. 

To build the galette: Cut the nectarines off of the pit and slice into 1/2-inch wedges. Toss with the sugar, orange and lemon juices and set aside. 

Place the rolled dough onto a parchment-lined baking sheet and spread the pistachio cream in an even layer in the center, leaving a 3-inch border of unfilled crust. Arrange half the nectarines on top of the pistachios, then half of the mulberries. Finish with the remaining nectarines and mulberries. Fold the dough over the fruit and refrigerate (or freeze) until the dough is well chilled. 

When ready to bake, preheat the oven to 450 degrees F. 

Brush the edges of the galette dough with cream and sprinkle with sugar. Bake until the crust is deep golden brown and the fruit is cooked through, 40 to 55 minutes.

Categories:

Trending Videos 7 Videos

Get the recipe

Stuffed Hens With Fig Glaze 05:34

Tyler's fig-glazed hens with cornbread stuffing are holiday crowd-pleasers.

Similar Topics:

IDEAS YOU'LL LOVE

Strawberry Galette

Recipe courtesy of Laura Calder

Galette Paysanne

Recipe courtesy of Emeril Lagasse

Plum Galette

Recipe courtesy of Amy Finley

Apple Galette

Recipe courtesy of Zoë François

Herbed Potato Galette

Recipe courtesy of Tia Mowry

Galette des Rois

Giant Straw Potato Galette

Recipe courtesy of Emeril Lagasse

Galette des Rois

Recipe courtesy of Laura Calder

On TV

Everyday Italian

7:30am | 6:30c

Everyday Italian

8:30am | 7:30c

Food Quest

10am | 9c

Carnival Eats

10:30am | 9:30c

Carnival Eats

11am | 10c

Carnival Eats

11:30am | 10:30c

Carnival Eats

12pm | 11c

Carnival Eats

12:30pm | 11:30c

Carnival Eats

1pm | 12c

Carnival Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Good Eats

3pm | 2c

Good Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c
On Tonight
On Tonight

Burgers, Brew & 'Que

8pm | 7c

Burgers, Brew & 'Que

8:30pm | 7:30c

Burgers, Brew & 'Que

9:30pm | 8:30c

Big Bad BBQ Brawl

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Burgers, Brew & 'Que

12:30am | 11:30c

Burgers, Brew & 'Que

1:30am | 12:30c

Big Bad BBQ Brawl

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here