Enough rambling, over to Erin!
Why hello there Cooking Actress readers! My name is Erin and I blog over on The Spiffy Cookie, but don't let the name fool you, there's far more than cookies and desserts. Of course I say that right before diving into a dessert recipe, but I digress. I'm super excited to be here today and consider myself lucky to not only know Kayle through the blogging world, but in real life as well.
I met her for the first time while visiting NYC 2 years ago and then guest posted for Kayle when she was in the process of moving to Ohio. Little did I know at the time that I soon would join her and live just 2 hours away! We've already reunited once and have plans to visit the KitchenAid experience center here in Ohio after she's done getting hitched. Hurry up and get married already!
But enough about our shenanigans, I know that what you really want is a slice of this galette. To me, galette just means a fancy looking, yet lazy free-form pie. You don't even need a pie pan or rolling pin, just toss the fruit with the seasonings, unroll a package or refrigerated pie crust onto a baking sheet (or okay, be fancy and make one homemade), spread out the fruit, and fold over the edges of the pie crust. Viola!
The best part is that if you do decide to make your own pie crust, you don't have to worry about it being perfectly symmetrical or having smooth edges because we're going for a more rustic look anyway. And those nectarines dotted with pieces of ginger will steal the stage no matter what it looks like. But in case your galette is feeling self-conscious, I covered the edges with sliced almonds.
Thanks Kayle for having me today. I'm so happy for you and Michael to be married! You two are the absolute cutest.
- 1 refrigerated pie crust (or homemade)
- 4 nectarines, sliced into 1/4 inch slices
- 1 Tbsp grated ginger
- 1-1/2 Tbsp cornstarch
- 1-1/2 Tbsp sugar
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1 egg + 1 tsp water, lightly beaten
- 1/4 cup sliced almonds
- Coarse sugar
- Orange marmalade, warmed (optional)
- Preheat oven to 400 degrees F. Line a baking sheet with a silicone baking mat or parchment paper. Set aside.
- In a large bowl, toss together the nectarines, grated ginger, cornstarch, sugar, ground ginger, and salt. Set aside.
- Roll out dough onto the prepared baking sheet. Leaving a 2-inch border of crust, layer the nectarines evenly in the center. Fold the crust over the nectarines on the edges. Brush the exposed crust with the egg wash, lightly press almond slices into the crust, and sprinkle with sugar.
- Bake 35-40 minutes, or until the crust and almonds are golden. Place sheet on a wire rack to cool before slicing and serving. Before serving, brush the fruit with warm marmalade, if desired. (Best served the same day.)
Erin's the best! This galette is gorgeous!
You all should follow The Spiffy Cookie, btw.