Nectarine and Plum Pistachio Galette

This galette tastes as beautiful as it looks! The dynamic aesthetic of alternating angles and vibrant contrast on colors of the layered fruit gives an exciting appeal! This dessert is as they say, easy as pie. and you just can’t go wrong with a charming free-form crust.

The beauty of it all, is the endless opportunity in creating your own design. You can layer the sliced plums in a single direction while the nectarines face another. Or you can layer the fruit diagonally starting from one corner of the crust to the other. Or simply layer the slices in a circular pattern beginning from the center and working your way out.

The choice is yours! Either way, I’m sure it will leave an impressive turnout.

And what is a galette or any pie for that matter, without a good crust? For a while, I’ve wanted to make a flour-based, nut crust and felt pistachios would be a great addition to stone fruits.

Unlike other tree nuts which may have a more bold flavor, pistachios are more subtle. Providing the perfect amount of its natural buttery feel and mild nutty flavor, it has a way of creating a mellow complexity to the sweet and tart nectarines and plums. Let’s not forget that its lime green color doesn’t go unnoticed here. The vibrant green bits scattered throughout enhances the two-toned color of the galette.

This fruit dessert is one I will make again and again adding a tweak here and there on design and choice of fruits. I’m thinking next time maybe cherries and peaches? How about with an almond nut crust?

Leave a comment below on what Summer fruit dessert your heart desires. I’d love to know. 🙂

If you enjoyed this recipe, consider commenting & rating below. I love to see your feedback and help answer any questions. Don’t forget to check below for related recipes.

Nectarine and Plum Pistachio Galette

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★★★★★

5 from 15 reviews

• Author: URBAN BAKES
• Total Time: 2 hours, 50 minutes
• Yield: 12 inch galette, 9 servings 1x
• Diet: Vegetarian

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Description

 

A Simple Beautiful play on colors and texture in a Summery Sweet and Tart Nectarine and Plum Galette with a touch of a mild nutty pistachio added to a Homemade Buttery, Flaky Crust.

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Ingredients

Scale 1x2x3x

PISTACHIO CRUST

• 1 1/2 cups all-purpose flour
• 1/4 cup unsalted pistachios, shelled and coarsely minced
• 1 teaspoon granulated sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted cold butter, sliced or cut in 1 cm cubes
• 1 large egg yolk
• 4 to 5 tablespoons cold water

FRUIT FILLING

• 1/4 cup granulated sugar
• 3 tablespoons pie filling enhancer
• 1/4 teaspoon ground cinnamon
• 6 to 8 nectarines, pitted and sliced
• 6 to 8 plums, pitted and sliced
• 1 tablespoon lemon juice
• 2 tablespoons unsalted butter, cut in 1 cm cubes
• 1 tablespoon granulated sugar
• 1/4 cup unsalted pistachios, shelled and coarsely minced

 

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Instructions

 

1. In a medium bowl, whisk together flour, pistachios, sugar and salt. Toss in butter and coat with flour mixture. Using a pastry blender or long-tined fork, cut in butter and egg yolk until the mixture becomes crumbly about the size of small peas. Add water 2 tablespoons at a time and continue to cut into the flour mixture until a dough forms and is able to leave the sides of the bowl becoming one cohesive mass of dough.
2. Shape dough into a flattened disk. Cover tightly with plastic wrap and allow dough to chill in the refrigerator for 30 minutes.
3. Meanwhile in a large bowl, whisk together sugar, Pie Filling Enhancer and cinnamon.  Note: if using all-purpose flour as a thickener, add an additional 1/4 cup sugar; set aside.  Toss in nectarines and plums.  Sprinkle with lemon juice, gently mix; set aside.  
4. Heat oven to 425°F and line a large baking sheet with parchment paper or a silicon baking mat; set aside.
5. Once dough has chilled, lightly flour a clean and dry surface.  Roll dough into a 12×8-inch rectangle, about 1/8 inch thick.  Use remaining scraps to fill in any gaps or tears of the rolled out dough.  With the aid of a large bench scraper, transfer the sheet of dough onto the prepared baking sheet.  Gently roll the edges inward and lightly pinch the seam of dough together to create a border.
6. Of the same fruit, grab slices that are about the same size and begin to lay the fruit starting from the center and work towards the borders.  When laying the fruit closest to the borders, use smaller slices to fill in the gaps.  Alternating colors and angles when laying the fruit will create a more dynamic aesthetic. Sprinkle 2 tablespoons of cubed butter over the filling.  Brush coat the edge of the dough with water and sprinkle 1 tablespoon of sugar.  Sprinkle remaining pistachios over the galette.
7. Bake 30 to 40 minutes or until the crust is golden brown and the fruit is tender. Allow galette to cool on a wire rack for 1 hour before serving.  ENJOY!

Notes

For optimal texture, best to use fresh fruit just before it’s ripe.  Ripened fruit will become too soggy to manage after being mixed into the sugar-filling and may not hold its shape as nicely.

• Prep Time: 40 minutes
• Cook Time: 35 minutes
• Category: Tart
• Cuisine: American

Keywords: nectarine and plum, nectarine and plum tart, fruit tart, fruit pie, pistachio crust, nut crust

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