NECTARINE AND HAZELNUT GALETTE
Luscious summer stone fruit and rich, buttery hazelnuts are a perfect pair in this elegant tart.
Categories Stone Fruit pastry nectarines dessert recipes tart summer recipes hazelnuts Galette french
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F. In a food processor, pulse hazelnuts, sugar, and flour until finely ground. In a medium bowl, using an electric mixer, beat butter until light and fluffy, about 1 minute. Beat in egg and vanilla, then hazelnut mixture.
- Unfold pastry onto a parchment-lined rimmed baking sheet. With an offset spatula, spread hazelnut mixture on pastry, leaving a 1/2-inch border. Shingle nectarines over hazelnut mixture. Bake until pastry is golden and puffed and fruit is tender (if bubbles form in pastry, prick with a knife to deflate), 35 minutes. Brush fruit with preserves; let tart cool 20 minutes before serving.
NECTARINE AND HAZELNUT GALETTE
Nectarines and apricot preserves combine with a hazelnut pastry crust to make this dessert something truly special.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a food processor, pulse hazelnuts, sugar, and flour until finely ground. In a medium bowl, using an electric mixer, beat butter until light and fluffy, about 1 minute. Beat in egg and vanilla, then hazelnut mixture.
- Unfold pastry onto a parchment-lined rimmed baking sheet. With an offset spatula, spread hazelnut mixture on pastry, leaving a 1/2-inch border. Shingle nectarines over hazelnut mixture. Bake until pastry is golden and puffed and fruit is tender (if bubbles form in pastry, prick with a knife to deflate), 35 minutes. Brush fruit with preserves; let tart cool 20 minutes before serving.
Nutrition Facts : Calories 207 g, Fat 12 g, Fiber 3 g, Protein 4 g
RUSTIC NECTARINE GALETTE
A delightful way to enjoy in-season nectarines. The fruit is arranged on a bed of tender, flaky French pastry dough.
Provided by Kevin Lee Jacobs
Categories Dessert
Number Of Ingredients 12
Steps:
- Tip the all-purpose flour, the 2 tablespoons of sugar and the salt into the bowl of a food processor. Pulse to combine. Add the diced butter and then turn the machine on and add the water through the feed tube. Use the lesser amount of water if weather is humid. Immediately stop the machine when the dough begins to mass on the blade.
- Pour the crumbly dough onto a non-floured surface. Roughly form the dough into a ball, and then flatten into a disk. Wrap the disk in plastic and chill for at least 1 hour in the refrigerator.
- In a medium bowl, whisk together the 1/2 cup sugar, 3 tablespoons of tapioca flour, and the ground cinnamon and cardamom. Halve the nectarines and remove pits. Cut each half lengthwise into 1/4- to 1/2-inch wedges. Add the wedges to the sugar/tapioca mixture, and gently toss them with a spatula to coat. Let the nectarines macerate (exude their juices) for 10 minutes.
- While the peaches macerate, unwrap the dough and let it achieve room temperature for 10 minutes. On a lightly-floured surface, roll the dough into a 12-inch-diameter circle. Then fold the dough into quarters, and unfold it onto the rimless, parchment-lined baking sheet.
- Put 1 generous tablespoon of tapioca flour in the center of the dough, and then spread it out, with your hand, to within 1 1/2 inches of the dough's edge. Arrange the nectarine wedges in concentric circles over the tapioca coating. (Do not add the excess juice that remains in the bowl.) Then fold the exposed border over the fruit, making pleats as necessary. Put the galette in the refrigerator, center the oven rack, and preheat the oven to 375°F.
- Just before baking, brush the pastry dough with the beaten egg. Bake until the pastry browns and the nectarines begin to caramelize -- 45-50 minutes. Run a thin spatula or knife between the edge of the crust and parchment paper to gently loosen the crust. Then slide the galette onto a wire rack, and let it cool for 30 minutes. Transfer the galette to a wooden board for easy slicing. Serve with or without whipped cream, vanilla ice cream, or Creme Fraiche.
CAST-IRON BLUEBERRY AND NECTARINE GALETTE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- Roll out the puff pastry on a lightly floured surface to a 1/4-inch-thick square.
- Transfer to a 9-inch cast-iron skillet, gently pressing it into the skillet and allowing the extra to hang over the edges.
- Place the blueberries, nectarines, sugar, cornstarch and lemon juice in a bowl. Toss to combine and add the mixture to the prepared skillet.
- Mix the egg with 1 tablespoon water in a bowl and brush the visible pastry with the egg wash.
- Bake until the pastry is golden and the fruit is bubbling, 40 to 45 minutes.
- Serve warm with a big scoop of vanilla ice cream.
NECTARINE AND HAZELNUT GALETTE
Luscious summer stone fruit and rich, buttery hazelnuts are a perfect pair in this elegant tart.
Categories Stone Fruit pastry nectarines dessert recipes tart summer recipes hazelnuts Galette french
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 200ºC (180ºC fan). In a food processor, pulse hazelnuts, sugar, and flour until finely ground.
- In a medium bowl, using an electric mixer, beat butter until light and fluffy, about 1 minute. Beat in egg and vanilla, then hazelnut mixture.
- Unfold pastry onto a parchment-lined rimmed baking tray. With an offset spatula, spread hazelnut mixture on pastry, leaving a 1.5cm border.
- Shingle nectarines over hazelnut mixture. Bake until pastry is golden and puffed and fruit is tender (if bubbles form in pastry, prick with a knife to deflate), 35 minutes.
- Brush fruit with preserves; let tart cool 20 minutes before serving.
NECTARINE-ROSEMARY GALETTE WITH RICOTTA AND HONEY
Provided by Food Network Kitchen
Categories dessert
Time 2h50m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Make the crust: Pulse the flour, sugar and salt in a food processor. Add half of the butter and pulse until the mixture looks like coarse meal. Add the remaining butter and pulse into pea-size pieces. Add 1 egg, the lemon juice and 3 tablespoons ice water and pulse until the dough clumps together but has not yet formed a ball. Turn out the dough onto a piece of plastic wrap; press into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Roll out the dough into a 12-inch round on a lightly floured surface. Transfer the dough to the prepared baking sheet and refrigerate, 10 minutes.
- Meanwhile, make the filling: Toss the nectarines with the honey, flour, vanilla and rosemary in a large bowl. Spoon the nectarine mixture onto the dough, leaving about a 3-inch border. Fold the edge of the dough over the fruit by about 2 inches, pleating as needed. Lightly beat the remaining egg with 1 teaspoon water. Brush the dough with the egg wash. Refrigerate until firm, about 20 minutes.
- Scatter the butter over the fruit. Bake until the crust is golden brown and the filling is bubbling, 40 to 45 minutes. Let cool on the baking sheet. Serve with ricotta and honey.
APPLE & HAZELNUT GALETTE
Tailor our apple galette to your taste - add blackberries, swap the hazelnuts for almonds or pecans, or use pears or peaches instead of apple, if you like
Provided by Cassie Best
Categories Dessert
Time 1h25m
Number Of Ingredients 13
Steps:
- First, make the pastry. Blitz the hazelnuts and sugar in a food processor until finely chopped. Add the spelt and plain flours, butter and a good pinch of salt, and blitz again until all of the butter has been incorporated and the mixture is sandy. With the motor running, drizzle in 1-2 tbsp cold water until the dough starts to form in clumps. Squeeze a little between your fingers - if it feels like it will come together, tip the mixture onto your work surface and knead briefly into a ball. Shape into a disc, wrap and chill for 30 mins or overnight.
- If the pastry has been chilled for longer than 30 mins, let it come to room temperature for 20 mins before rolling. Mix the brown sugar, lemon zest, cornflour and maple syrup together in a large bowl. Add the apples and toss well. Set aside while you roll out the pastry.
- Heat the oven to 180C/160C fan/gas 4. Dust a sheet of baking parchment large enough to line a large baking tray with flour, then roll the pastry out to a roughly 30cm circle on top of the parchment. The pastry will crack and crumble a little as you roll it, but just keep pushing the edges back together - don't worry if it looks rustic. Slide the pastry on its parchment onto the baking tray. Pile the apple slices into the centre of the pastry circle using your hands, letting any excess syrup drip back into the bowl as you do (save the syrup for later). Be sure to leave a clear 2cm border around the edge. Use the baking parchment to help you lift the edges of the pastry over the apples, leaving the most of the apples exposed. Pinch together any cracks around the edge to make a rustic pastry border.
- Brush the pastry edge with some beaten egg, sprinkle with a little extra brown sugar and scatter over the hazelnuts. Bake for 50-55 mins until golden brown. Meanwhile, pour any leftover syrup from the apples into a small saucepan and bubble for a few minutes until syrupy. When the galette is cooked and still hot, brush the syrup over the top. Leave to cool for at least 30 mins, then serve warm with cold cream. Will keep in the fridge for up to two days, or freeze in well-wrapped slices for up to two months.
Nutrition Facts : Calories 365 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
NECTARINE AND BLUEBERRY GALETTE
The charm of a galette, a casual open-faced tart, is in its imperfections. It's O.K. if the fruit juices leak a little, and there is no fussy crust-crimping for those who find that part of pie-making frustrating. The often-overlooked nectarine is such a perfect summer fruit. It has all the honeyed sweetness of a peach, minus that fuzzy skin, plus a little hit of tartness, and it pairs beautifully with dark, sweet blueberries. The sugar here is given in a range: Use the smaller amount if your fruit is particularly sweet, the larger amount if it's tart.
Provided by Yossy Arefi
Categories pies and tarts, dessert
Time 2h
Yield One 9-inch galette
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees, and position a rack in the lower third of the oven. Line a rimmed baking sheet with parchment paper.
- Combine sugar, lemon zest and vanilla in a large bowl. Use your fingertips to rub the zest and seeds (or extract) into the sugar. Add the flour and salt and stir to combine. Add the nectarines, blueberries and lemon juice, but don't stir quite yet.
- On a lightly floured surface, roll dough into a 12-inch round just under 1/4-inch thick. Transfer the dough to the prepared baking sheet.
- Stir the filling to combine, then pile all the fruit in the center of the dough, leaving a 2-inch border. Press the fruit gently to make sure there are no large open pockets. Fold the edges of the dough up and over the fruit and press gently to seal the folds.
- Put the whole baking sheet into the freezer, and chill the formed galette until the dough is very firm, about 15 minutes. Brush dough with the beaten egg, and sprinkle with sugar and salt. Bake until deep golden brown and the juices are bubbling, about 45 minutes. Cool slightly before serving.
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