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...while they enjoy it and probably ask you for the recipe!

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

I had the second half of a double crust recipe for whole wheat pastry to use and four lovely deliciously ripe nectarines in the fruit bowl. They were patiently waiting for me to do something with them, besides my usual slice and eat routine! Since we are busy with friends tomorrow I know that this presentation of nectarines in a whole grain crust, will serve us well at home or journey with us, if we go for a shared meal with friends!

Frozen pastry dough in the freezer, is so handy! So why not make some up and stash it away for a baking adventure of your own?

I decided to bake the Nectarine Galette in Whole Grain Pastry the evening before. So I sat the frozen whole wheat pastry out to thaw, while we ate dinner. At first, the pastry was a bit stiff, but it was still very cold, and we all know how cold butter behaves! The first step for me was 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 ready the mass into being rolled out with the pastry pin. And from there, the actual rolling out, is pretty easy! 

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, for this recipe. 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. No blanching or scalding to get the peel off. After the nectarines, all the other ingredients are basic pantry items. With no last minute trips to the store for special ingredients, you just might find yourself enjoying this Nectarine Galette in Whole Grain Pastry often! 

One additional thought on this recipe:

I am not an expert at rolling our pastry dough, once I get it to the thickness I like, I do cut and paste if need be to get or create a circle. This never seems to take away from the delicious flavor of what is being baked, so I don't let it bother me...you will see this in action in the photos below. 

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!

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

UPDATE: 07.31.2024

pastry for 1 nine-inch crust, we like this one!
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, as you transfer it to the baking pan.

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:

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

UPDATE: 07.31.2024

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, as you transfer it to the baking pan.

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.

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.

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. 

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