A galette, whether it is sweet or savory, is simply a free-form type of tart. I love galettes because I really appreciate the simplicity and the rustic charm; I believe they are far more appealing and tastier to look at than a perfectly formed tart. Plus, they are much easier to make. (This one is especially easy since I cheated and used a pre-made pie dough… I put this together and had it on the grill in 15 minutes!)
I was in a hurry when I made this, but the results were so good that I needed to share. This recipe will work with all the great stone fruits that are quickly coming into season. The best part is that there really is no real recipe for it… my favorite kind of recipe! 🙂 The crushed cookies in the bottom are to soak up the juices from the fruits and to keep the crust from getting soggy – but cake crumbs or bread crumbs would work too.
Note if using homemade pie-dough: I do not know how this will act if you use a butter crust. If you do, be sure and chill it for at least an hour before baking. Otherwise you could end up with a buttery, gloppy mess on your hands.
Here is what you do:
Nectarine and Blueberry Galette
serves six to eight
Flour for dusting board
Store-bought or homemade pie dough for one 9-inch pie
1 cup crushed cookies – I used ‘Nilla Wafers
4 just ripe nectarines, sliced
Egg wash (1 egg + 1 tablespoon water, lightly beaten)
1 to 2 tablespoons sugar – I was going to use Sugar-in-the-Raw, but there wasn’t any when I reached for it.
Pizza peel or rimless cookie sheet
Indirect with pizza stone
Set up grill for indirect cooking at medium heat (350°F to 400°F) with no direct heat under the pizza stone for 15 to 20 minutes.
Unroll or roll out pie dough on a lightly floured surface. Spread out cookie crumbs in an even layer leaving a 2-inch border without crumbs.
Overlap and arrange the nectarine slices. Scatter the blueberries over the nectarines, plugging any gaps between slices. Fold up the edges and brush the crust with the egg wash. Sprinkle the whole thing, including the crust, with sugar. Transfer to preheated pizza stone and close the grill cover.
Bake for 35 to 45 minutes or until fruit is soft and the crust is a beautiful golden brown. Remove from the grill and let cool 5 minutes before slicing. Serve warm or at room temperature with a big scoop of vanilla ice cream!
If you want to get patriotic on it… make it with mixed strawberries and raspberries and scatter with bluberries and you have the perfect quick dessert for the 4th of July!
Cheers and Happy Grilling!
Related: TEST DRIVE: PIZZAQUE PIZZA STONE