One of my favorite desserts to make when going to a dinner party or just needing to whip up something quickly at home is a fresh fruit galette. A galette of any kind is a taste and texture rich dessert that gives you total freedom with what type of filling you want to use. This weekend was the first day of summer and what better way to celebrate than by making a blackberry and nectarine galette with vanilla bean ice cream. I also found that I have a new obsession with anything that uses vanilla paste. The extra complexity of flavor the paste added to the fruit was incredible. Usually, depending on how much time you are willing to devote to the galette, a store bought pie crust works wonders but there is a special fresh element added when making the crust from scratch. I found a new recipe for a homemade crust and I’m pretty sure I won’t be going back to store bought dough anytime soon. Enjoy and happy summer!
Blackberry Nectarine Galette
For the crust:
1 1/4 cups all purpose flour
1 tsp. sugar
8 Tbs. (1 stick) cold, salted butter, cut into small pieces
1/4 cup plain Greek-style yogurt
1 Tbs. white wine vinegar
4 Tbs. ice cold water
For the filling:
2 C fresh blackberries
4 small fresh nectarines – skin on or off, I left it on (about 3-4 cups)
2 tsp. vanilla paste, I used Nielsen Massey Madagascar Bourbon Pure Vanilla Paste
1 tsp. cinnamon
1 tsp. cornstarch
2 tsp. water
2 tsp. granulated sugar
Vanilla Bean Ice Cream or Gelato, I used Talenti Tahitian Vanilla Bean Gelato
- In a mixing bowl, combine the flour and sugar. Cut in the butter with a pastry cutter until a meal with small chunks of floury butter forms. Chill this mixture in the fridge or freezer for 10 minutes.
- Make a well in the chilled flour mix, add the yogurt, vinegar, and 4 Tbs. water to the well. Using a fork, mix everything together, until a loose dough ball forms. You can use your hands if the fork starts stick too much. Do not overmix. Gather the dough together and press it into a ball. Wrap in plastic wrap and refrigerate for at least an hour.
- Right before you are going to take the dough out of the refrigerator, preheat the oven to 375F.
- In a bowl, fold together the blackberries, nectarines, vanilla paste and cinnamon. Fold gently so the blackberries are not destroyed in the process.
- In a separate little bowl, add the teaspoon of cornstarch and 2 teaspoons of water. Mix together so a watery paste consistency is created. Pour this over the fruit mixture and fold in, just until you can’t see the white cornstarch anymore.
- Take out the chilled dough and on a very lightly floured surface, using a floured rolling pin, roll out the ball of dough into a circle about 1/4 inch thick. transfer to a parchment paper lined baking sheet.
- Pour the fruit mixture into the middle of the dough, piling it up so there is about a 2 inch border of dough on all sides. The fruit will cook down so don’t worry about over filling. Fold the dough up around the fruit, pressing together to make it stick.
- Once the dough is folded together, sprinkle about 2 teaspoons of sugar around the whole galette.
- Place in the oven for 35-45 minutes. You want the fruit to be bubbly and the crust to be golden brown when done.
- Remove and let the galette cool for about 10-15 minutes. Serve warm with your favorite vanilla bean ice cream or gelato!
Notes: Galette crust adapted from Five & Spice
© Rachel Davidson and Wine, Dine and Wander, 2014. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Rachel Davidson and Wine, Dine and Wander with appropriate and specific direction to the original content.