Nectarine and Raspberry Galette
Sweet, juicy nectarines and tart raspberries come together in this beautifully rustic galette - the kind of dessert that looks effortlessly impressive straight from the oven. Wrapped in a crisp, buttery pastry and bursting with vibrant summer flavours, this easy free-form tart is perfect served warm with a scoop of vanilla ice cream or a dollop of cream. Slightly messy, wonderfully golden, and packed with fresh fruit - exactly how a proper homemade galette should be.
Prep time 15 mins
Bake time 35-40 mins
Serves 8-10
Equipment:
Ingredients:
400g shortcrust pastry, homemade or shop brought
3-4 nectarines, sliced
150g fresh raspberries
1 lemon, juiced
6 tbsp brown sugar
2-3 tbsp milk
To finish
Icing sugar
Greek yogurt
Method:
1. Preheat the oven to 200°C/180°C fan/gas mark 6.
2. Line a large baking try with greaseproof baking paper and set aside.
3. Add the nectarines, raspberries, lemon juice and 4 tbsp of brown sugar to a mixing bowl and gently toss.
4. Roll the shortcrust pastry out to a 35cm circle.
5. Cover with the fruit mixture.
6. Fold the edges of the dough over the fruit, brush the dough with dome milk then sprinkle the edges with brown sugar.
7. Bake for 35-40 minutes, or until golden brown.
8. Remove the galette from the oven and let it cool down for 10-15 mins before serving.
9. Dust with icing sugar and serve with Greek yogurt (optional).
10. Enjoy!