Cast Iron Blueberry And Nectarine Galette Recipes

NECTARINE AND BLUEBERRY GALETTE

Nectarine and Blueberry Galette image

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

Ingredients

6 to 8 tablespoons/80 to 100 grams sugar, depending on the sweetness of the fruit
1/2 teaspoon lemon zest
Seeds from 1/2 vanilla bean (or 1/2 teaspoon vanilla extract)
1 tablespoon all-purpose flour
Pinch of kosher salt
2 medium nectarines (about 3/4 pound/340 grams), pitted and sliced into 1/2-inch slices
1 1/4 cups/180 grams blueberries
1 tablespoon lemon juice
1 recipe all-butter pie crust, chilled
1 egg, beaten
3/4 teaspoon turbinado sugar
Pinch of flaky salt

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.

FRUITY MORNING GALETTE

Fruity Morning Galette image

Provided by Ree Drummond : Food Network

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 sheet frozen puff pastry, thawed
All-purpose flour, for dusting
2 tablespoons apricot jam
1 cup blueberries, plus more for garnish
1 cup blackberries, halved, plus more for garnish
1 cup quartered strawberries, plus more for garnish
1/4 cup sugar
2 tablespoons cornstarch
Juice of 1 lemon
2/3 cup granola
1/2 cup Greek yogurt
Fresh mint leaves, for garnish
2 tablespoons honey or maple syrup

Steps:

Preheat the oven to 425 degrees F.
Roll out the puff pastry to 1/4 inch thick on a floured surface. Transfer the pastry to a 9-inch cast-iron skillet and gently press it into the skillet, allowing the extra to hang over the edges. Brush the pastry with the apricot jam.
Place the blueberries, blackberries, strawberries, sugar, cornstarch and lemon juice in a bowl. Toss to combine, then transfer the mixture to the prepared skillet.
Bake until the pastry is golden and the fruit is bubbling, 30 to 35 minutes. If the edges begin to get too dark, lightly cover with foil.
Top with the granola and spoonfuls of yogurt. Garnish with mint and the extra berries. Drizzle with the honey, slice and enjoy.

NECTARINE OR PEACH AND BLACKBERRY GALETTE

Nectarine or Peach and Blackberry Galette image

Nectarines and peaches work equally well here, as long as they're ripe and sweet. You can find almond powder, also called almond flour, in markets that sell baking supplies. The thin layer under the fruit will absorb juice so that the crust doesn't get soggy. Once you assemble the galette, you must place it in the freezer for an hour before baking, so plan accordingly.

Provided by Martha Rose Shulman

Categories dessert

Time 2h30m

Yield 1 9-inch galette, serving 8

Number Of Ingredients 9

Ingredients

1 dessert galette pastry (1/2 recipe)
1 1/2 pounds ripe nectarines, pitted and sliced
1 basket (6 ounces) blackberries
2 tablespoons mild honey, like clover, or 3 tablespoons brown sugar
3/4 teaspoon cinnamon
1/2 teaspoon vanilla
25 grams (1/4 cup) almond powder
1 egg beaten with 1 teaspoon milk, for egg wash
1 tablespoon raw brown sugar

Steps:

Remove the pastry from the freezer and place it on a baking sheet lined with parchment. Leave it to thaw while you prepare the fruit, but don't keep it out of the freezer for too long. It will thaw quickly and is easiest to handle if it's cold. You want it just soft enough so that you can manipulate it.
Combine the nectarines, blackberries, honey or 2 tablespoons of the sugar, 1/2 teaspoon of the cinnamon and the vanilla in a large bowl and gently toss together.
Sprinkle the almond powder over the pastry, leaving a 2- to 3-inch border all around. Place the fruit on top. Fold the edges of the dough in over the fruit, pleating the edges as you work your way around the fruit to form a free-form tart that is roughly 9 inches in diameter. Place in the freezer on the baking sheet for 45 minutes to an hour. This helps the galette maintain its shape.
Meanwhile, preheat the oven to 350 degrees. Remove the galette from the freezer. Brush the exposed edge of the pastry with the egg wash. Combine the remaining tablespoon of sugar and 1/4 teaspoon cinnamon and sprinkle over the fruit and the crust. Place in the oven and bake 1 hour, until the fruit is bubbly and the juice is running out and caramelizing on the parchment. Remove from the oven and allow to cool for at least 15 minutes. Serve hot or warm or at room temperature.

Nutrition Facts : @context http, Calories 103, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 4 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 16 milligrams, Sugar 10 grams, TransFat 0 grams

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