This Paleo Nectarine Galette is full of juicy and warm nectarines, encased in a flakey crust. As you sink your teeth into a slice of it (er, eat the whole thing), all you can think is SUMMER.
This is grain-free and gluten-free, and can easily be made without dairy or any added sugar.
I’ve been living off fresh summer fruit lately. In fact, fresh fruit is what I’ve been living for. I swear, the different kinds of stone fruit I eat each day are the only thing that let’s me know a day has passed, or that I have a purpose in life. #groundhogday.
We got a ton of nectarines this week, so I knew I’d have to turn them into a dessert. And after a completely failed attempt at making a cherry pie, I decided to try my hand at making a galette.
What’s a galette?
It’s a free-form fruit pie, which means that it’s much easier to make than an actual pie. Instead of using a pie tin, you just roll out a crust, place the fruit inside, and fold some of the crust on top of the fruit. Then you brush it with egg wash and bake!
Boom.
After snapping photos of the finished galette, I dug right in. I could not believe how good it was. The crust is SO tender and flakey (yet it somehow holds up amazingly and no fruit leaks out; I think that’s because of the addition of cassava flour in the crust). The warm filling is just bursting with flavor from the nectarines. This is definitely my new favorite summer dessert!
If you need a little treat to brighten up your lockdown, this is for you.
And know that you can use really whatever fruit you want! Nectarines are probably my favorite stone fruit (and they taste so good right now), but I know that it’s hard to get certain ingredients during COVID. So feel free to play around with pluots, plums, peaches, maybe even cherries. This is an incredible galette, no matter what you put inside.
Enjoy!
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Paleo Nectarine Galette
- Yield: Serves 4-5 1x
Ingredients
Crust:
1 cup blanched almond flour
1/2 cup cassava flour
1/4 tsp sea salt
1 large egg
1/4 cup cold grass-fed butter (or sustainable palm shortening, if dairy-free)
1 Tbsp maple syrup, honey, or Lakanto syrup
Filling:
3 cups sliced nectarines
1 Tbsp fresh lemon juice
1 Tbsp coconut sugar or Lakanto classic sweetener
2 tsp potato starch, arrowroot starch, or cornstarch (if not grain-free)
Egg wash:
1 large egg
1 Tbsp whole milk, coconut milk, or water
Instructions
- Combine all the crust ingredients in a large bowl and mix using your hands until combined. If there are still a few little butter chunks, that’s okay. Cover the bowl in a dish towel and let the dough chill in the freezer for 20 minutes, while you make the filling.
- Preheat your oven to 350ºF. Combine the filling ingredients in a separate bowl and toss together just until the nectarines are coated.
- Once the dough is chilled, form it into a disk and place on top of a large piece of parchment paper. Dust the top and bottom of the disk with some cassava flour to prevent sticking. Roll the dough out into a circle approximately 12” in diameter. Trim the edges of the dough so that they are clean and neat.
- Place the parchment paper with the dough on it, onto a cookie sheet. Put the nectarine filling in the center of the dough circle. Gently fold over the edges of the dough on top of the filling. Seal any edges with your fingers by gently pinching the dough together. It’s super malleable.
- Combine the egg and milk in a small bowl and whisk until smooth. Using a pastry brush (or even your fingertips), lightly brush the top of the dough with the egg wash.
- Bake the galette in the preheated oven for 36-40 minutes, or until the entire crust is a deep golden brown color and crisp to the touch. Allow it to cool for 15 minutes, then slice into pieces and serve.
Hungry for more paleo summer fruit recipes? Check out these lovely ones:
