nectarine galette

Has it really been nearly two years we talked about the Simplest Apple Tart? What a bummer, I say, a darn shame because there’s no reason to limit this pared-down approach to fruit desserts to apple season. Stone fruits are a natural match for this type of open, single crust tart — they bake up gorgeously, don’t lose so much liquid that you end up flooding the crust (or your oven floor) and oh, they’re all so flawless right now that even nectarines, which unfairly play second fiddle to peaches, deserve their own day in the spotlight.

jersey nectarinesa white nectarine snuck in!nectarine wedgesground almonds, sugar and flournectarines, ground almondsnectarine-almond tart, ready to bake

Plus? It’s ridiculous easy to make. A single pie crust, a brush of melted butter, a sprinkling of sugar and big wedges of peak-season fruit, in this case, arranged on a bed of ground almonds, baked until the edges are browned and the fruit is starting to caramelize. You don’t need a tart pan or pie plate, you don’t need streusel toppings or intimidating slabs of dough rolled out to uber-specific measurements and frankly, you don’t even need a recipe for this kind of approach — something I proved by managing in my spaced-out mental lala land of 36 weeks of pregnancy to fudge almost every step. You don’t even need a proper excuse to make this; “it’s 3 p.m. and I really ought to do something with those nectarines” was enough for me.

We had some as a late-night snack, more then next afternoon with some unsweetened yogurt slathered on top and, if friends drop by today, they’ll get a taste as well. But they’d better hurry. I’m just saying.

nectarine almond tart

One year ago: Sour Cherry Compote and Cold-Brewed Iced Coffee
Two years ago: White Bean Roasted Red Pepper Dip
Three (!) years ago: Moules a la Marieniere and Vodka Cream Pasta

Nectarine Galette
Adapted, loosely, from Alice Water’s Apricot Tart

Among the many air-headed things I did while making this (shrugged at the measurement suggestions, forgot to buy the amaretti cookies) I ended up making double the tart dough needed and using it all at once, resulting in a thicker-than-usual galette. A bad thing? Not if you really like your flaky crust. But I’ll tell you the recipe the way it was ought to be, with a little less heft. Double it if you wish.

Waters’ recipe includes some crushed amaretti cookies — small, macaroon-like almond biscuits — with the ground almond base, an addition I have no doubt would be fantastic. With no interest in running waddling back to the store for them, I swapped them with extra ground almonds, but if you’ve got them around, I am sure you’ll be glad you used them.

Finally, next time I’ll sprinkle some sliced almonds on top near the end of the baking time, to increase the almond-y flavor but you can skip this if you don’t wish to accent it.

Serves 8

1 cup unbleached all-purpose flour
1/2 teaspoons sugar
1/8 teaspoon salt
6 tablespoons (3/4 stick or 3 ounces) unsalted butter, chilled, cut into 1/2–inch pieces

1 tablespoon ground almonds
1 tablespoon flour
1/4 cup plus 3 tablespoons sugar
1 tablespoon amaretti, pulverized — or — 1 extra tablespoon ground almonds plus an extra teaspoon sugar
10 ounces galette dough, rolled into a 14-inch circle and chilled
1 and 1/2 pounds ripe nectarines (about 4 large)
1 tablespoon unsalted butter, melted
1/4 cup sliced almonds (optional)
Peach or nectarine jam (optional)

Make the crust: Combine the flour, sugar, and salt in a large, wide mixing bowl. Cut in six tablespoons of the butter with a pastry blender or two knives, mixing until the dough resembles coarse cornmeal. Dribble four tablespoons ice water over the mixture, using a rubber spatula to pull the mixture together. Gather the dough into a mound (either in the bowl or on a counter) and gently knead it together, for just a few seconds. If it’s not coming together, add ice water, a tablespoon at a time, until it does. Wrap dough in a flat disc in plastic and refrigerate for at least 30 minutes before rolling out.

When you are ready to roll out the dough, take one disk and let it soften slightly so that it is malleable but still cold. On a lightly floured surface, roll out the disk into a 14-inch circle about 1/8 inch thick. Transfer the dough to a parchment-lined baking sheet and refrigerate at least 1/2 hour before using.

Make the galette: Preheat the oven to 400 degrees. Place a pizza stone, if you have one, on a lower rack. Toss the ground almonds, flour, one tablespoon of the sugar, and pulverized amaretti (or mix of extra ground almonds and sugar) together.

Remove the prerolled dough from the refrigerator or freezer and sprinkle the almond mixture evenly over the pastry, leaving a 1 1/2 to 2-inch border uncoated. Cut nectarines in half, removing pits, then each half into thirds (you’ll get six wedges per nectarine). Arrange the fruit, skin-side-down, in concentric circles on the dough, making a single layer of snugly touching pieces, leaving the border bare. Sprinkle 1/4 cup of the sugar evenly over the fruit.

While rotating the tart, fold the border of exposed dough up and over itself at regular intervals, crimping and pushing it up against the fruit. Pinch or trim off any excess dough. (Make sure there are no breaks that will let juices leak.) Brush the border with melted butter, and sprinkle it with two tablespoons sugar.

Bake in the lower third of the oven (preferably on a pizza stone) for about 45 to 50 minutes, until the crust is well browned and its edges are slightly caramelized. If you wish, sprinkle sliced almonds over the galette 15 minutes before the baking time ends, so they get toasty and extra-crisp. As soon as the galette is out of the oven, use a large metal spatula to slide it onto a cooling rack, to keep it from getting soggy. Let cool for 20 minutes. If you want to glaze the tart, brush the fruit lightly with a little warmed peach (or nectarine, if you have it) jam. Serve warm, with vanilla ice cream or with plain yogurt.

Do ahead: This galette keeps at room temperature for at least two days, and even longer in the fridge. The unbaked dough, wrapped in plastic, will keep in the freezer for a few weeks, the fridge for a day or more. Rolled-out dough may be frozen and used the next day.

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139 comments on nectarine galette

  1. Deanna B

    This looks delicious and I happen to have some wonderful looking nectarines. I just wonder if I can justify heating up the house to make it.

  2. I am completely enamored with Alice Waters’ fruit desserts (I wrote about her brilliant take on cherry clafoutis not long ago). I mean, I WANT to hate her recipes, because she generally makes me feel so completely inadequate, but her twists on the familiar are always so on point and totally delicious, like roasting the cherries for a clafoutis or the amaretti and almond layer here. Looks like she’s done it again. Damn you, Alice Waters. You make me love you. Sigh.

    1. Anna K

      Made this for a BBQ this weekend, using the dough recipe you use in more recent galettes (the recipe which includes sour cream). The filling was distinctive and delicious and very easy to make. I added a drop of almond essence and flaked almonds. It was a huge hit and was demolished in minutes. Thanks for yet another great recipe Deb! (I also served your coleslaw and tzataiki potato salad so thank you for sponsoring pretty much the whole event!)

  3. This looks like an easy, delicious dessert! I love the almond flavor that you added to the filling. While I do love juicy peaches in the summer, I have a soft spot for nectarines. When I was backpacking in Europe many years ago, nectarines filled the farm stands. I think my ate my weight in nectarines within a couple of months.

  4. Giovani

    I envy you so much! Living in Alaska our only fresh produce in the summer are a plethora of beans, potatoes and corn, squash, cucumbers, carrots, greens a plenty. See where I’m going here? No fruit! We get a healthy harvest of berries in the fall but that’s about it. I’m taking a trip to Austin in September and I hope fresh fruit is still flying off the trees like crazy, or at least a little more accessible.

  5. What did you think about the skins in this recipe? I spent a lot of time peeling the peaches for my peach cobbler because everyone said if I left them on they would be tough and chewy. Did you find that to be the case?

  6. How on earth are you still cooking at 36 weeks?! I hope you’re getting some resting time in too! That said- this looks delicious and as I’m not a fan of amaretti I like the suggestion for extra ground almonds and sugar. Now, go and relax, will you!

  7. Cassie

    Seriously, I just made that apple tart this morning! (Before this post!) I’m not joking. My grandfather passed away yesterday afternoon, and my hubby and I are hopping on a jet plane for the Midwest, leaving a bunch of apples to go bad in our absence unless I found some delightful way to prepare them, without requiring a lot of fuss. I always come to your site first when I need to bake something, and the apple tart was PERFECT. I’ve nibbled a bit on the crust (I froze half the tart and have half for dessert tonight) and it is divine. I added cinnamon to ours, but otherwise it’s the same. I’d post pictures of how it turned out, but I don’t know how. :)

  8. I love recipes like this that are simple and delicious. To me, the best recipes are the ones that you are able to throw together at a moment’s notice, and everyone will think you spent hours on them. I love how you forgot to buy the cookies, that’s totally something I would do too. But that’s what makes each and every recipe an experiment! And who doesn’t love an extra thick, flaky crust!?!

  9. I’m amazed that you’re still baking at this point of your pregnancy! This looks completely and utterly delicious… my mum-in-law’s been going on about how good the peaches are at the local farm so I might have to go get some and try this for our next family dinner :)

  10. Wow, the colors are beautiful! I totally agree that galettes are the easiest and most delicious way to highlight in-season fruits and vegetables (onion + sweet potato being my favorite veggie combo!). Enjoy your last few baby-free weeks!

  11. Teresa

    That looks yummy.

    Question: how crucial are the almonds? (Obviously the amaretti, though tasty, weren’t critical at all.) They sound like a delicious touch, but if everything else is sitting in one’s kitchen and one’s husband is out of town with the family car , is it worth a two-mile walk to get the almonds or could one sprinkle a bit of amaretto on the fruit for flavor and call it a galette?

  12. thank you for posting a recipe for the nearly almost always forgotten – nectarine! i just love them! mostly i just chop ’em up and eat ’em plain, occasionally with a handful of blueberries. hey, did ya know what heavenly thing you can do with nectarines that are not quite ripe . . .sprinkle them with brown sugar. um, yep. delish. anyhoo, thanks for the galette recipe and for giving my fav fruit the props it deserves.

  13. I love the rustic appearance of galettes, and this peach version looks delicious! I agree that summer fruit can be a fantastic substitute for apples in various dishes. I recently made a crisp with peaches, apricots, and a trio of berries instead of apples, and it just screamed summer.

  14. How did you know that I just bought a bunch of pluots and was looking for a stone-fruit recipe? It is really weird, sometimes I think you must know exactly what I’m looking for that particular day…. Thank you! Off to the kitchen.

  15. I made roasted nectarines earlier this week and topped them with mascarpone cheese that I’d crumbled some amaretti into, along with a splash of brandy. Easy and delicious!

  16. Liz C.

    I saw a similar recipe on Lidia’s Italy, and yours looks much much easier. Hey, I got a bunch of peaches a few weeks ago at the farmers market and cut some into wedges and froze them. do you think they’d thaw out well enough to use in something like this? I’m never to sure how frozen fruit will perform, with the exception of blueberries.

  17. Susan

    This looks so good. The fruit almost appears roasted rather than mascerated; I like that. It must concentrate the flavor nicely. That David Lebovitz has gotten me hooked on sprinkling kirsch on just about every stone fruit that I come across and I bet it would be good tossed with these nectarines as well. I’ve not made a galette yet, (my husband has though!) so this will be a good one to start with. I just have to upstage his act and this should just about do it! Thanks, Deb.

  18. Ooooh, this looks fantastic. Just bought some huge nectarines, too.. yay! And as usual, I’m drooling over your photography and pouting at my own in comparison. :) Hope you’re feeing well.. you’ll be meeting Baby SmitKit soon, I assume!

  19. Your combination of white and yellow nectarines is really pretty…I can imagine how the sweetness of the nectarines is really intensified after baking…yum!

  20. Looks amazing! I have some nectarines in the fridge that are calling my name. I have to try this! Kudos to you for cooking all the way to the end! I cooked up until the week before I had my daughter and I really think that it kept me from losing my mind in the last long, long, month before she was born.

  21. Nan

    Nectarines – who’d a thunk? I’ll have to make this and I’ll skip the amaretti cookies (as I find them too sweet) and add the almonds on the crust – sounds heavenly.

  22. Jean

    I didn’t realize how close in due dates we were. I’ll be 36 weeks Weds, but with twins. There’s no way I have the energy right now to make that!! But it looks fabulous and if anyone wanted to make it FOR me…

  23. Gorgeous! How you continue to knock out these amazing recipes is lost on me. When I was in my last month of pregnancy, I was as big as a house and didn’t bake a single thing… other than that bun in the oven.

  24. Anne

    When I was a newlywed, my grandmother planted a nectarine tree in her orchard in honor of my marriage. She’s been gone 16 years now, but whenever I see a nectarine thing pop up, I always feel that she’s thinking about me, wherever she is. This looks wonderful…think I’ll try to adapt for individual servings.

  25. Wow you are coming down to the wire with your pregnancy! Soon you will have your baby and be baking too! I just made an apple galette today because well I’m wishing for the Fall/Autumn! This is now my favorite time of year — and the start of a fresh beginning with the kids going back to school (2 in college this year – YIKES!).

  26. Nectarines have never been second fiddle in my book. Peach fuzz? No thank you. I prefer my fruit juicy and sweet, without having it’s skin sandpaper it’s way down my throat. Okay, so maybe I’m exaggerating a little, but really, why bother when those rosy cheeked, smooth skinned beauties are piled up right next door? And after making that blood orange tart, I will never again bake a crostata without sprinkling the crust with sugar. Flaky pastry+sugary crunch=divine. Oh Heaven, who knew you were so easily attainable?

  27. Am

    Nectarines are just peaches with a genetic mutation that gives them smooth skin. They’re the same species, and can grow on the same tree.

  28. jb

    I have to pipe up in favor of the amaretti cookies: I recently made a batch (from the Chez Panisse) specifically to make the apricot tart. They’re super easy to make, keep well for a long time, and are good for more than just tarts: I put them between the strawberries and cream in my (your!) strawberry shortcake. I’ve sprinkled them on ice cream. Next time you need two egg yolks, whip up a batch of amaretti cookies with the whites.

    I would recommend pulverizing the whole batch into dust as soon as possible. It will keep much longer that way as you won’t munch on the cookies.

  29. Megan

    I love that the nectarines are in large pieces. I make this type of tart all the time – so easy to impress friends and family – but I usually go with a much thinner slice on the fruit. This makes it much more homey and you get really fruity flavor in every bite.

  30. Yum! The weather is getting cooler and I am starting to bake again!
    My husband and I ripped ourselves to shreds picking blackberries today and I think I may add some blackberries. Beautiful photos as usual!

  31. Linn

    Yes it really is gorgeous, but is it just me or does those nectarines look a bit furtively like… weell, it’s up to each and everyone I suppose.
    Kudos on the wonderful page though! I’m completely smitten by your fabulous posts.

  32. I will have to try out this crust. I often use the short bread style crust but this looks super easy. And BTW, I really enjoy your photos – especially the process shots. Great job!

  33. Oh I wish I had seen this BEFORE I went to the farmer’s market on sunday morning. I used all the peaches I picked up on saturday for the peach kuchen and grilling, but now I really want to make this too–but maybe with crushed ginger snaps instead of amaretti cookies.

  34. I have been getting the most AWESOME peaches this year from the farmer’s market down the street. I want to make some sort of peach dessert and thought about making the cherry slab pie you made awhile back, except with peaches. Although, this might be a good one to try too!

  35. Mary

    Surely any fruit you enjoy would be wonderful in your very own tart. Seriously folks, there really ARE NO KITCHEN POLICE! Go out there and experiment, and I’d like a slice of every one you make! I take every recipe as a basic framework, and almost never cook strictly to the recipe. I come up with some wonderful surprises, and seldom hit a dud. Use what you love and you will love the results!

  36. I wish I saw this before I made mine yesterday. Definatly nothing as pretty as yours and it tasted ok, but could have been better. Your’s so pretty and how do you get your dough to be so round?!

  37. Deb, thanks so much for featuring a recipe that I have (pretty much) all the ingredients for already in my pantry. Evidently, you wanted me to bake today. This looks fantastic.

  38. I am normally pie crust-challenged… but this looks “rustic” enough for even me to try. Love the crispy looking edges of the top netarines. Yum!

  39. JC

    Deb –

    Would you mind sharing what dishes you might be preparing ahead of time for the first few days you’re home with the baby?

    I know that doing a couple of dishes and batches of pizza dough ahead of time helped us out a lot when each of our babies came home. Your ideas might be helpful to other families in a pinch for time, even if there isn’t a baby on the way!


  40. The galette loks great! I’ve never eaten a nectarine, but going by what everyone says, I’ve taken it to be quite similar to peaches! And I love peaches, so I can only imagine how good this must taste!
    I love the addition of ground almonds too!

  41. The ground almond and amaretti cookie filling is what sucked me into this recipe! Because of all the fabulous stone fruits that have been at the farmer’s market, all that I have been wanting to make of late are galettes. But they seem to keep falling farther and farther down the list. This recipe made them shoot right back to the top. I’m envisioning little individual galettes…maybe with some plums AND nectarines! Thanks for sharing your recipe!

  42. This looks delicious! Personally, I like nectarines better than peaches, so it is nice to see a recipe that highlights the nectarine! It looks as though all of the ingredients for the filling would do a wonderful job of enhancing the flavor of the nectarines without overpowering it. Can’t wait to try this!

  43. The best thing for me would be the Creme Fraiche that would be quenelled over a warm wedge…. I’ll have to make this soon, perhaps stew the peaches for a few minutes in some ginger jam and wine, leave to cool and then bake. Heerlijk (more than delicious in dutch!)

  44. Laura

    This looks amazing, and I am once again sad to be allergic to nuts. :-( Do you have a good pie crust recipe that you’d sub in?

    1. deb

      Laura — The nuts aren’t in the crust. I am sure you can skip them, though you might end up with a bit more nectarine juice sloshing around — not that that will be a bad thing. (As it cools, it will gel and absorb a bit back into the fruit.)

  45. I used Alice’s recipe for a fab peach/bourbon version back in July. I’ve never been able to find a better galette dough! As for the amaretti/almond base – I subbed in some ground up almond biscotti as that’s what I could find and it worked really well.

  46. Not to pat myself on the back (all the time), but I make a pretty awesome galette. It’s perhaps my specialty. But the question is always, what’s gonna go into the galette next? Figs and lavendar perhaps?

    Luv Ya!

  47. Oh yum. What a perfect end-of-summer treat! Galettes are ridiculously easy and foolproof. Perfect for baby brain.

    You’re almost there on the baby front! Enjoy the cooler weather that should be coming as you dream of actually holding a baby instead of lugging it around in there.

  48. Kris

    I just made this and it turned out GREAT – flaky and lightly sweet and a total hit. I skipped the almond/amaretti bit and it turned out just fine. At the end I brushed it with some apricot jam, since it’s what we had on hand and I figured they’re kind of in the same family as nectarines, eh? Thanks for the terrific recipe! :)

  49. theRunt

    Oh my gosh. When did you upgrade your print button and how did I miss it. All this time I’ve been highlighting and printing the recipe and bottom picture because I tried the print button way back when and it printed the whole post. And as much as I love your writing I just didn’t need all that to cook by. I would always wish you had a printable page like Pioneer Woman. I love it. now I’m tempted to reprint all the recipes that cut off half a sentence while printing. Thanks for a great site.

  50. I actually MUCH prefer nectarines over peaches. The latter seems a bit too sweet sometimes. I have this one nectarine sitting on my desk right now. it’s been ripening slowly since Monday, but tomorrow it will be perfect (I just know it!).

  51. Lorrie

    Can you substitute something for the ground almonds? My daughter is allergic to tree nuts but loves nectarines. I would love to make this, but would only make a version she could eat.

  52. Amelia

    I made this last night with freshly-picked plums – they work perfectly in it!

    Great recipe. my pastry was a bit fractious though, i might try adding an egg next time, what do you think?

  53. Lauri

    Made this tonight for my tennis team – rave reviews. Interesting that you made double crust – I went with the regular recipe and actually I thought it had too little crust. It was tricky to get it rolled out to 14 inches, and the crust was very thin and crisp. It was delicious – but I am thinking at least 1.5x the crust would be better. Will try it again this weekend that way – my husband didn’t get any because the tennis team gobbled it all up.

  54. Lily

    I made a gluten-free version of this last night with Bob’s Red Mill All-Purpose Gluten-Free Baking mix and it was still good! Thanks for the recipe!

  55. Sharon

    My 11 year old daughter made this for my friend’s birthday. She added some blueberries to it. She had just learned how to make a pie crust 3 days before. It was excellent. I had to go to my friend’s house for breakfast the next morning for a second piece!

  56. Tiffany

    Hi Deb,

    This looks amazing and like a perfect solution to the no egg ban in my family due to a cousins allergy. However, this cousin is also allergic to almonds. Is there anything I could substitute?


  57. Mmm – I made this last night. I added a 1/2 pint of raspberries on the top, and it was devine! I’ve wanted to make a galette for years and finally got around to it. Thanks for the inspiration!

  58. Katie

    I made this last night and it was absolutely phenomenal! It was my first attempt in the pie-ish arena and it was a huge success and soooo easy. Thank you so much!

  59. aliplus3

    Wow – made this with some gorgeous summer peaches, despite my fear of pastry dough. Amzing! Easy! Delicious! I took it to a party and got rave reviews and my husband even took a picture of it (and he’s not normally one to enthuse about food). Best thing is it can work with so many different kinds of fruit. I’m going to make it with apples for Jewish New Year’s in a couple of weeks. Ground almonds and sugar are sooo yummy on the base.

  60. Joyce

    I printed out the recipe before going to visit my parents, thinking that it looked like something I could try out while at their house. When I arrived, they coincidentally had a big bowl of nectarines sitting in their kitchen, so it seemed like I was meant to make it. I made one small change intentionally (I cut the fruit into slightly smaller slices) and one small change unintentionally (I forgot to fold and crimp the crust). The galette still came out perfectly and my whole family raved about it. The recipe was in high demand and shared your website with my mom and sister-in-law. Thanks for the great dessert!

  61. maureen

    I just made this dish- thank you. It was wonderful. Typically, I’m not a huge fan of fruit- I like the taste, there’s something about the texture. I loved this dish. I altered it a bit by tossing the apricots in a little almond extract and adding some blackberries from our backyard- as well as cheating- I made mine in a glass pie dish. This is something I will definitely make again and am sending to my in-laws as a peace offering. :)

  62. Do you think this would work as a tart in a tart pan, instead of a free-form galette? Would you use a pâte brisée or a pâte sucrée? I don’t want things to get too sweet, so I wasn’t sure which type of dough would be best. Thoughts?

  63. I had 4 extra nectarines and thought I’d throw this together. What a winner! Husband loved it — and he’s a bit dessert-ambivalent. Somehow I think I needed to cook it longer tho – I added 5 minutes and it wasn’t as brown as I would have expected. Also, I didn’t have parchment paper and it stuck to the aluminum foil that I used instead. All in al,l though, it was 5 stars.

  64. Suzi

    I too, do not wish to go to the store so It’ll be a pecan, ginger cookie (those luscious little wonders from Whole Foods, drool), and Peach Galette for me…let you know how it turns out!

  65. Ana

    Hi – can I wrap & freeze the leftovers for this recipe? If so, how long and how do we reheat it?…. there are only 2 of us and we love this but can’t eat the whole thing…. Thanks!

  66. Ali

    I’m so glad I found this recipe! I had nectarines sitting in my fruit bowl that were nearing the end of their tasty lifespan and was so relieved to transform them into this delicious galette! I unfortunately ate half of it by myself before my fiancé got home, but it was so worth it :)

  67. Ana Góis

    Deb, this is simply perfect! I didn’t have any ground almonds nor amaretti and just used flour instead… worked just fine. Half of it is already gone. Thank you!

  68. sarah

    Managed to cram in 5 whole nectarines. And, couldn’t really get it together to do any of the almond parts, but with just a little sprinkled sugar with delicious summer stone fruit it was still amazing.

  69. Michelle

    I just moved to Germany this summer, and they have a great (cheap!) selection of stone fruit. I made this last night with 5 nectarines, an apricot, and some blueberries. I accidentally used half the butter called for in the crust, but it still turned out beautifully and we just finished off the leftovers :) Thanks for this great recipe!

  70. Rose Ziff

    I love this recipe and have made it often in the summer. However, I want to make it for a dinner party this weekend (March). Can I use pears, since there is no summer fruit now? How would that taste and what modifications can you suggest?

  71. Laura

    Kind of difficult to fold the crust over the fruit when it’s cold and stiff…so, not sure why the refrigeration step is needed?

    1. deb

      Otherwise the butter will warm and turn the crust to mush — no flakiness. Give it a couple minutes if it’s not bending well, and bend it gently. Good luck!

  72. Hagar Berlin

    I made this today; people nearly clobbered each other to get a slice. Thanks – as always – for the inspiration, Deb. You are the best!

  73. Jan

    I have blanched almond meal. Will that taste less almondy than unblanched? Should I use almond extract with the unblanched meal to approximate the amaretti flavor?

  74. Kathy Schwartz

    I just made this galette. Used to make a similar one with Italian plums at the end of the summer that came from Eating Well and used oil instead of butter in the dough, and water brushed on the turned-up edges. Just as good, actually.

    My question: I couldn’t easily transfer the finished product to the pizza stone to bake without the parchment paper, so I brought the paper along and baked it on it. Is that how you did it?

  75. Monica

    Hi Deb—would you ever consider re-visiting this recipe to see whether the galette dough from your berry galettes could work here? Sounds beautiful, but seems like it could be simplified.

  76. Susan

    Just made this last night and it was delicious. I didn’t have the amaretti cookies so substituted the extra ground almonds and sugar. Would the amaretti cookies have given me a stronger almond flavor? What if I were to use a little almond paste for more flavor?


    1. deb

      It might — I think you could use some almond paste too. I haven’t played with it too much here but perhaps chopped or crumbled?

  77. Carolyn

    This was fantastic! I used so-so nectarines that weren’t really worth eating on their own and (gasp) a Pillsbury refrigerated pie crust I had left over from making quiche and it was still amazing. The crust was a little too small so I had some spillage and burned juice around the bottom edge, but it was easy to scrape that off. Next time I’ll make the real crust, but just putting it out there that if you want to make this take even less time it still turns out well. I think the pizza stone is crucial for a crisp bottom. Thanks for the great recipe!

    1. CAROLYN

      Coming back to say that tonight I made this with some past-their-point plums and it was just fantastic. The plums looked and tasted like jewels. This is a truly great recipe!

  78. Anne Marie

    Archive dive! I have an abundance of nectarines and this galette was just the ticket to use some of them up. I’ve made it twice in the past week. The first time I used ground almonds and had a random biscotti around so I ground that up too for the base. Then today I had no biscotti but used ground almonds and some turbinado sugar for the base and it was just as good. Add the sliced almonds to the top for some extra crunch/depth of flavor.

    Simple (especially if you used frozen crust like me, not sorry) and delicious with few ingredients and a wow factor. I served the first time with vanilla ice cream. Then today I served with some yogurt stirred with a bit of maple syrup since it was breakfast, not dessert. :)

  79. Kimberly Miller

    I have been using your crust recipe and making random galettes since you first posted this… It never fails. Love your books and everything you do – we have made the fettucine with white ragu 5 times already. Thank you for making me a better cook for the last 15+ years <3


  80. Marguerite Bourgault

    I make a peach galette using Bishoff cookies crumbled on the bottom. Most everything else is how u do it. Very tasty.