Galette is a general term used in France for a flat, round or free-form rustic tart. Sweet and savory recipes abound – there are as many variations as there are regions in France. Choosing seasonal fruit, last month we enjoyed a strawberry galette and today fresh nectarines and cherries struck my fancy in the market.
I am an occasional baker and have found The Gluten-Free Pantry Perfect Pie Crust Mix comes closest to my homemade regular pie crust recipe. Many stores now sell the Gluten-Free Pantry mixes and I highly recommend them. One box of the pie crust mix makes enough dough for three single pie crusts or three galettes. I make the whole box, divide the dough into three balls and freeze what I am not using at the moment.
NECTARINE CHERRY GALETTE
Pie crust dough (gluten-free or not) that has been refrigerated for at least an hour, single pie crust amount
2-3 nectaries, sliced about 1/4 inch thick
6 cherries, pitted and cut into pieces or blueberries (both optional)
1/4 cup sugar
2 teaspoons of arrowroot or cornstarch
Equipment: cookie sheet, parchment paper
Roll the dough into an 11″ circle on parchment paper and refrigerate for 30 minutes (when rolling the gluten-free dough have parchment paper underneath and plastic wrap on top to keep the rolling pin from sticking).
Preheat oven to 350 degrees.
Once your round of dough has chilled lay it (along with the parchment paper) on the baking sheet. Combine the sugar and arrowroot and toss with the sliced nectarines. Immediately arrange the nectarines in concentric circles on the dough, starting about an inch from the edge, overlapping the fruit slightly. Sprinkle chopped cherries or blueberries on top. Fold the edge of dough over fruit. Refrigerate for 15 minutes.
Bake until crust is golden brown, about 40 minutes. Cool. Then transfer to serving plate. I trim the parchment paper but do not remove it because crust is very delicate. Serve warm or at room temperature – a spoonful of vanilla ice cream or whipped cream on the side is yummy.