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Fresh Rustic Nectarine Galette Recipe Easy Homemade Dessert with Vanilla Bean Glaze

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A quick and easy rustic nectarine galette with a flaky almond flour crust and a smooth vanilla bean glaze, perfect for summer or any time you crave a homemade, unpretentious dessert.

Ingredients

Scale
  • 1 1/4 cups (150 g) all-purpose flour, sifted
  • 1/4 cup (30 g) almond flour
  • 2 tbsp granulated sugar (for crust)
  • 1/4 tsp salt
  • 8 tbsp (115 g) unsalted butter, cold and cubed
  • 3–5 tbsp ice water
  • 4 medium fresh nectarines, pitted and thinly sliced
  • 1/3 cup (65 g) granulated sugar (for filling)
  • 1 tbsp fresh lemon juice
  • Seeds scraped from 1 vanilla bean pod
  • 1 tbsp cornstarch
  • 1/4 tsp ground cinnamon (optional)
  • 1/2 cup (60 g) powdered sugar, sifted (for glaze)
  • 2–3 tbsp milk or cream (whole milk preferred, or almond milk for dairy-free)
  • Seeds from 1/2 vanilla bean pod (for glaze)
  • 1 large egg beaten with 1 tbsp water (egg wash)
  • Coarse sugar for sprinkling

Instructions

  1. In a large bowl, whisk together all-purpose flour, almond flour, granulated sugar, and salt.
  2. Add cold, cubed unsalted butter and cut into the flour mixture using a pastry cutter or fingers until coarse crumbs with pea-sized bits form (3-5 minutes).
  3. Gradually drizzle in 3-5 tbsp ice water, mixing gently with a fork until dough just comes together. Form into a disc, wrap in plastic, and chill for at least 30 minutes.
  4. In a medium bowl, toss sliced nectarines with granulated sugar, lemon juice, vanilla bean seeds, cornstarch, and cinnamon if using. Let sit while dough chills.
  5. Roll out chilled dough on a lightly floured surface into a roughly 12-inch circle. Transfer to a parchment-lined baking sheet.
  6. Spoon nectarine filling onto the center, leaving a 2-inch border. Fold edges over fruit, pleating to create rustic look, leaving center exposed.
  7. Brush dough edges with egg wash and sprinkle coarse sugar on top.
  8. Bake at 400°F (200°C) for 35-40 minutes until crust is golden and filling bubbly. Tent with foil if edges brown too fast after 30 minutes.
  9. While baking, whisk powdered sugar, milk or cream, and vanilla bean seeds until smooth for glaze. Adjust milk for drizzling consistency.
  10. Cool galette on baking sheet for 15 minutes, then drizzle vanilla bean glaze over top. Serve warm or at room temperature.

Notes

Keep butter and water cold to ensure a flaky crust. Do not overwork dough to avoid toughness. Slice nectarines about 1/4 inch thick to hold shape and release juices properly. Adjust sugar based on fruit sweetness. Use cornstarch to prevent soggy crust. Tent with foil if edges brown too quickly. Dough can be made up to 2 days ahead and chilled. Substitute peaches or plums if nectarines are out of season. For gluten-free crust, use a 1-to-1 gluten-free flour blend with xanthan gum. Dairy-free options include plant-based butter and almond or oat milk in glaze.

Nutrition

Keywords: nectarine galette, rustic galette, vanilla bean glaze, summer dessert, easy galette, stone fruit dessert, homemade dessert

Find it online: https://juliamadeit.com/fresh-rustic-nectarine-galette-recipe-easy-homemade-dessert-with-vanilla-bean-glaze/