Nectarine Galette

Nectarine Galette
  • 4 servings
  • 55 mins to prepare
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  • For the Galette
  • 200g plain flour
  • 25g caster sugar
  • 1/4 tsp salt
  • 100g butter, chilled and cubed
  • 1 egg
  • 5 nectarines, stoned and thinly sliced
  • 75g demerara sugar
  • 2 tsp cornflour
  • 1 tsp vanilla extract
  • 1 tsp fresh thyme leaves
  • A little flour to dust
  • 1 egg beaten
  • 1 tbsp demerara sugar
  • For the Honey and Thyme Cream
  • 200g mascarpone
  • 2 tbsp honey
  • 2 tsp fresh thyme leaves



1 To make the galette pastry, place the flour, caster sugar and salt into a bowl. Stir to combine.

2 Add the chilled butter and rub into the flour using your fingertips until the mix resembles fine bread crumbs.

3 Add one egg and stir to combine using a fork. Use your hands to bring the mix together and roll into a ball. Wrap and chill in the fridge for 1 hour.

4 Meanwhile, mix the sliced nectarines, demerara sugar, cornflour, vanilla and thyme in a bowl.

5 Pre-heat the oven to 180°C (fan) / 200°C / 400°F / gas mark 6.

6 Once the pastry has chilled, lightly dust a work surface with flour and roll the pastry into a circle approximately the thickness of a pound coin. Place the pastry circle on a baking tray lined with baking paper. Spoon the nectarine mix onto the pastry circle leaving a 1.5 inch border around the edge.

7 Fold the border edge slightly over the fruit filling, pushing down gently to seal.

8 Brush the pastry edge with the beaten egg and scatter over the demerara sugar.

9 Bake in a pre-heated oven for 35 minutes or until the pastry is golden brown.

10 To make the honey and thyme cream, place all of the ingredients into a bowl and stir well.

11 Serve the galette warm with a generous dollop of honey and thyme cream.