Bold, sweet nectarines with just a hint of brie flavour, on top of a buttery, flakey galette crust. Brie and stone fruit may seem like an odd combination, but together, they are divine!
While brie is a pretty strong, potent cheese, the nectarines are the star of the show, packing a lot of juicy flavour into this galette. The brie flavour comes through as a subtle aftertaste, tying it all together.
I’m really not sure what my favourite part of this dessert is.
The gorgeous, rustic look.
Fresh, herby basil.
Colourful, juicy nectarine slices.
A subtle brie aftertaste.
The ease of making this dough (waaay easier than pie dough!)
The buttery, flakey crust.
Whether sweet or savoury (or a mix of both), galettes are marvellous vessels for holing a ton of flavour. They are utterly simple to make, yet their rustic, homestyle appearance makes them total crowd pleasers. The dough comes together in minutes, no kneading required, and a bit of mess and uneven edges are actually encouraged. It all adds to the rustic charm.
Once the dough is made, roll it into a 12-inch circle right on a baking sheet. Don’t worry about it being a perfect, rounded circle. Like I said, the imperfections are what give galettes their charm! Add your fillings right on top of the dough, leaving a border around the edge. Then, simply fold the edges over and bake straight on the baking sheet. No pie plate required!
For now, enjoy this sweet and savoury galette. Note, once this galette comes out of the oven, it’s necessary to let it cool slightly before cutting into it. If you cut it too soon, the brie will seep out onto the plate, so it’s best to let the brie cool. That being said, this galette is delicious when enjoyed warm, or even cold!
Leftover? Yes please! This could count as breakfast too, right?
|Nectarine & Brie Galette with Fresh Basil|| |
- 1⅓ cups + 3 Tbsp flour
- ¼ tsp salt
- 2 tsp sugar
- 1 stick butter (8 Tbsp), cut into pieces
- 5-7 Tbsp ice water
- 4 cups sliced nectarines (about 4 large)
- 2 Tbsp granulated sugar
- 200 g brie, sliced thin
- 1 egg, lightly beaten
- Fresh basil, chopped
- In a food processor, combine flour, salt and sugar. Add in butter and pulse until crumbly. Pour 5 Tbsp of the water over flour mixture and process until a crumbly dough starts to form, adding more water as needed. Remove dough from food processor. It may look crumbly, but that's okay! It should hold its shape when moulded. Roll into a ball, and flatten into a disk. Wrap with plastic wrap and refrigerate for at least 30 minutes.
- Preheat oven to 425°. Line a baking sheet with parchment paper; set aside.
- In a small bowl, mix together the nectarine slices and sugar; set aside.
- Roll dough into a 12-inch circle on top of the baking sheet. Sprinkle the top with a bit of flour to prevent the fruit juices from seeping into the dough when baking. Lay the brie slices on the dough, leaving a 2-inch border around the edges. Place nectarine slices on top of the brie. Fold edges over, covering part of the filling. Brush edges with egg and bake for 30-40 minutes until crust has browned.
- Remove from oven and let cool slightly. Note, if you cut this when too hot, the brie will seep onto the plate. Best to let it cool so the brie isn't too runny.
- Sprinkle with fresh basil, slice, and serve. Enjoy warm or cold.