Nectarine Galette in Whole Grain Pastry.

Don't let summer get away without making this easy and delicious Nectarine Galette in a Whole Grain Pastry! No one will ever guess how easy this is...as they enjoy it and probably ask for the recipe!

More than once perfect timing has helped in the development of a new recipe.

It seemed like perfect timing, I had the second half of a recipe for whole wheat pastry to use and four lovely nectarines waiting for me to do something with them. Besides just eating them fresh that is. Since we are busy tomorrow I know this this presentation of nectarines in a whole grain crust, will serve us well at home or journey with us if we go for a visit with friends!

Frozen pastry dough in the freezer, is so handy!

I set the frozen pastry out to thaw while we ate dinner. At first, the pastry was a bit stiff, but it rolled out just fine. The first step for me is to flattened the pastry dough with the palm of my hand until it was about 1/2 inch thick. Flattening with the palm of your hand seems to ease the mass into being rolled out with the pastry pin. And from there, the rolling out is pretty simple!

Use a long pastry pin to roll the dough, if you have one.

Since you will need a large circle of dough, a pastry pin is my preferred tool. Once the dough is rolled out, the preparation of the filling goes very fast. I love working with nectarines, they are not only delicious, but with no peeling, they are not fussy either. After the nectarines, all the other ingredients are basic pantry items. With no trips to the store for special ingredients, you just might find yourself enjoying this Nectarine Galette in Whole Grain Pastry often!

Ingredients needed for this recipe:

whole wheat pastry dough, see original recipe here.
nectarines
sugar
whole wheat flour
cornstarch
egg
cinnamon
nutmeg
lemon juice
salt
vanilla

You will also need the following:

large baking sheet
pasty pin or rolling pin
medium size mixing bowl
small kitchen knife
silicone spatula

Now we are ready to begin!

Nectarine Galette in Whole Grain Pastry

Fresh Nectarine Galette
inspired by this Pear Creme Pie
450-degree oven

pastry for 1 nine-inch crust
4 large nectarines - sliced but no need to peel
1 t lemon juice or cider vinegar
3/4 c sugar - divided
1 T cornstarch
1/4 c whole wheat flour
1 egg
dash salt
1 t vanilla
1/4 t cinnamon
1/4 t ground nutmeg - divided

Roll out the pastry to fit a 9 or 10-inch pan, roll pastry up onto the rolling pin, then unroll to lay the pastry onto a large baking sheet.

This "roll up" trick will help keep the pastry from stretching or ripping.

Wash, dry and slice the nectarines into a medium bowl, combine with 1/4 c sugar, 1 lemon juice, 1 T cornstarch, 1/8 t ground nutmeg, and the cinnamon.

Spoon the nectarine mixture into the center of the pastry circle. Arrange as needed to make a circle in the center of the pastry.

Using the same medium size bowl, combine the remaining 1/2 c sugar, egg, whole wheat flour, salt, 1 t vanilla, and 1/8 t ground nutmeg. Stir briskly until the mixture is smooth and falls from the spoon in a ribbon.

Pour evenly over the nectarines, fold pastry up over the fruit mixture, pleating the pastry as you work around the edge.

Nectarine Galette ready to bake.

Bake 450 degrees for 15 minutes, reduce oven temperature to 350 degrees and bake an addition 35-40 minutes or until done in your oven.

Nectarine Galette, fresh from the oven!

Storage options for Nectarine Galette in Whole Grain Pastry. Store covered at room temperature for up to two days. Store covered in the refrigerator for longer periods of time. I do not recommend freezing this recipe.

UPDATE: For your convenience, a "copy and paste" version of Nectarine Galette in a Whole Grain Pastry has been included below.

You may also enjoy:

Graham Cracker Crumb Cake.

#WholeWheatThat’sGoodToEat!

#wholefoodingredients

#scratchmadefoodforyourfamily

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Printable "copy and paste" version:

Wash, dry and slice the nectarines into a medium bowl, combine with 1/4 c sugar, 1 lemon juice, 1 T cornstarch, 1/8 t ground nutmeg, and the cinnamon.

Spoon the nectarine mixture into the center of the pastry circle. Arrange as needed to make a circle in the center of the pastry.

Pour evenly over the nectarines, fold pastry up over the fruit mixture, pleating the pastry as you work around the edge.

Bake 450 degrees for 15 minutes, reduce oven temperature to 350 degrees and bake an addition 35-40 minutes or until done in your oven.

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