Blackberry and Nectarine Galette

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READY IN: 3hrs 10mins
Recipe by Suzanne DeBrango

I love highlighting the fruit of the summer in a delicious dessert. This is a free form tart or galette. There is a buttery crust with just a little cornmeal for texture and it's loaded with blackberries and nectarines. This is Julia Childs' recipe for the galette and can be filled with any fruit that you like, it can even be made into a savory tart.

Ingredients Nutrition

Directions

  1. Stir the sour cream and ice water together. Put flour, cornmeal, sugar. and salt into your mixing bowl and whisk to combine. Add the cold butter and toss to coat with the flour mixture. Using either your hands or a pastry cutter work the butter into the flour until it resembles large crumbs (about the size of peas). Add the sour cream/water and stir with fork to combine.
  2. Gather the dough and gently press into a disk, wrap in plastic wrap and refrigerate for at least 2 hours. This is enough dough for 1 large or 2 smaller galette's, if making 2 divide dough in half and wrap each individually. Dough can be frozen also for later use. Defrost in the refrigerator.
  3. Place blackberries and sliced nectarines in a bowl, add the sugar, flour, salt and mix together. Set aside.
  4. Generously sprinkle flour on work surface, roll out the dough to a rustic circle approximately 1/8 inch thick. Place fruit in center and bring the sides up keeping some of the fruit exposed. Brush with egg wash or cream, sprinkle with sugar and bake at 400 degrees for 45-50 minutes or until the galette is golden brown and bubbly.

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