Strawberry & Nectarine Galette

Recipe Makes: about 8 servings

Prep Time: 30 minutes

Cook Time: 50-65 minutes

Total Time: 1 hr 20-35 minutes

INGREDIENTS FOR THE CRUST:

1 ½ cup flour

½ tsp salt

1 tbsp granulated sugar

12 tbsp (1 ½ sticks) butter; very cold/frozen

¼ cup milk; cold

INGREDIENTS FOR THE FILLING:

around 10 strawberries

4 nectarine

2 tbsp flour

½ cup sugar; divided

1 egg; beaten

DIRECTIONS:

1. FOR THE CRUST: In the bowl of a food processor combine flour, salt, and sugar. Pulse a few times until well combined. Then slice the butter into ½ inch pieces. Add the butter to the food processor and pulse until the butter is pea sized. Add in the milk and mix until dough stars coming together.
2. Then transfer the dough to a well floured surface and knead until a ball forms. Roll the dough out to 8-10 inches and flour as often as needed so the dough doesn’t stick to the surface. Transfer the dough to a baking sheet lined with parchment paper and refrigerate.
3. FOR THE FILLING: Wash and dry the strawberries and nectarines. Cut the strawberries into long slices and the nectarines into thin slices. Once they are all sliced, take out the dough from the refrigerator. Sprinkle the dough with flour and ¼ cup of sugar.
4. Next arrange the fruit but leave around 1-2 inches of crust on the outside.
5. Then you’re going to want to fold the extra crust on the sides up. And once folded brush with you beaten egg and sprinkle with the remaining ¼ cup of sugar.
6. Let chill in the refrigerator for 15 minutes. While the galette is chilling, preheat the oven to 350 F.
7. Bake the galette at 350 F for 50-65 minutes or until the fruit start to soften and crust is golden brown.
8. Let cool slightly before serving. Enjoy!

STEP BY STEP INSTRUCTIONS:

Gather all ingredients.

FOR THE CRUST: In the bowl of a food processor combine flour, salt, and sugar. Pulse a few times until well combined. Then slice the butter into ½ inch pieces. Add the butter to the food processor and pulse until the butter is pea sized. Add in the milk and mix until dough stars coming together. Then transfer the dough to a well floured surface and knead until a ball forms. Roll the dough out to 8-10 inches and flour as often as needed so the dough doesn’t stick to the surface. Transfer the dough to a baking sheet lined with parchment paper and refrigerate.

FOR THE FILLING: Wash and dry the strawberries and nectarines. Cut the strawberries into long slices and the nectarines into thin slices. Once they are all sliced, take out the dough from the refrigerator. Sprinkle the dough with flour and ¼ cup of sugar. Next arrange the fruit but leave around 1-2 inches of crust on the outside. Then you’re going to want to fold the extra crust on the sides up. And once folded brush with you beaten egg and sprinkle with the remaining ¼ cup of sugar. Let chill in the refrigerator for 15 minutes. While the galette is chilling, preheat the oven to 350 F. Bake the galette at 350 F for 50-65 minutes or until the fruit start to soften and crust is golden brown. Let cool slightly before serving. Enjoy!