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Perfect Nectarine Galette Recipe with Creamy Vanilla Bean Custard

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A rustic nectarine galette featuring a flaky buttery crust and a luscious creamy vanilla bean custard, perfect for summer gatherings and easy homemade dessert.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour, plus extra for dusting
  • 1/4 teaspoon salt
  • 8 tablespoons (113g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice water, as needed
  • 3–4 medium nectarines, pitted and thinly sliced
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon ground cinnamon (optional)
  • 1 cup (240ml) whole milk
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (100g) granulated sugar
  • 3 large egg yolks
  • 1 tablespoon cornstarch
  • 1 vanilla bean, split and seeds scraped (or 1 1/2 teaspoons pure vanilla extract)
  • 1 egg, beaten (for egg wash)
  • Coarse sugar for sprinkling (optional)

Instructions

  1. Make the Galette Dough: In a medium bowl, whisk together flour and salt. Add cold, cubed butter and work in with a pastry cutter or fingertips until mixture resembles coarse crumbs with some pea-sized pieces. Add ice water 1 tablespoon at a time, mixing gently until dough just comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the Nectarine Filling: Toss sliced nectarines with sugar, cornstarch, lemon juice, and cinnamon (if using). Set aside.
  3. Make the Vanilla Bean Custard: In a saucepan, combine milk, heavy cream, and vanilla bean seeds plus pod. Heat gently until steaming. In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth. Temper eggs by slowly adding about 1/3 cup hot milk mixture while whisking. Return mixture to saucepan and cook over medium-low heat, whisking constantly until thickened (3-5 minutes). Remove from heat, strain through fine mesh sieve, and let cool slightly.
  4. Assemble the Galette: Preheat oven to 375°F (190°C). Roll chilled dough into a 12-inch circle on a floured surface. Transfer to parchment-lined baking sheet. Spread a thin layer of custard over dough, leaving 2 inches free around edges. Arrange nectarine slices evenly on custard. Fold dough edges over fruit, pleating gently to form rustic border. Brush edges with beaten egg and sprinkle with coarse sugar if desired.
  5. Bake and Serve: Bake for 35-40 minutes until crust is golden and nectarines are bubbling. Cool on baking sheet for 15 minutes before slicing. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.

Notes

Keep all ingredients cold to ensure a flaky crust. Do not overwork the dough to avoid toughness. Temper eggs carefully to prevent scrambling in custard. Use cornstarch in filling to prevent soggy crust. If crust browns too quickly, tent with foil halfway through baking. Custard can be made ahead and chilled. For gluten-free, substitute flour with gluten-free blend and add xanthan gum if needed. For dairy-free custard, use coconut milk and cream with arrowroot powder as thickener.

Nutrition

Keywords: nectarine galette, vanilla bean custard, summer dessert, fruit tart, homemade dessert, flaky crust, easy galette

Find it online: https://junomeals.com/perfect-nectarine-galette-recipe-with-creamy-vanilla-bean-custard-easy-homemade-dessert/