Peaches, nectarines and figs are in season!  It will be a shame not to feature them in some dessert recipes. I found a galette recipe from William Sonoma for Rustic Nectarine and Almond galette. I borrowed the almond filling recipe and used Tartine’s galette recipe for the dough instead. Galettes are supposed to be rustic, they don’t have to fit into any baking pan or mold. I defrost a small block of leftover galette dough, roll the it out, and filled it with the almond paste, nectarines, berries, and figs. Lastly, fold the dough over, chill, bake, and voilà, enjoy a crusty yet juicy and delightful dessert.

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Ingredients

Dough

• See mushroom leek galette recipe

Filling

• 3/4 cup ground almond
• 1/4 cup sugar
• 1/2 tsp lemond zest
• 1 egg yolk
• 1 large nectarine
• 2 tiger figs
• A handful of blue berries
• A handful of raspberries
• Squeeze of lemon juice
• Streusel, optional
• Egg wash (1 egg yolk mixed with 1 Tbsp milk)

Directions

Dough

See mushroom leek galette recipe

Filling

1. Slice nectarine and mix with a tablespoon of sugar. Let it sit for 15 mins to draw out some juices.
2. Mix ground almond, sugar, lemon zest, and egg yolks into a paste.
3. Rinse and pat dry the berries.

Assembly

1. Take a dough disc out from the refrigerator.
2. Spread a layer of almond paste and leave an inch and a half from the edge of the dough.
3. Top with nectarine slices (without the juice), berries, and figs.
4. Sprinkle with streusel if desired.
5. Fold the edge of the dough over the filling.
6. Transfer galettes to a baking sheet lined with parchment paper. Chill the galette in the refrigerator for at least 10 minutes until the dough is firm and holds its shape. Repeat for the remaining galettes.
7. Preheat oven to 375 degrees F.
8. Remove the galettes from the refrigerator.
9. Brush the edges with egg wash.
10. Sprinkle sugar over the galettes.
11. Bake for 40 minutes until the dough is golden brown and filling is bubbling.
12. Serve hot.

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