If you have an abundance of stonefruit, make a fruit galette. We are sharing our version of a honey nectarine galette! To balance the sweetness of the nectarines and honey we have the addition of a savory mascarpone cheese in the filling with a hint of tang with a bit of lemon. Talk about a flavor explosion - we hope you give it a try!
For crust: Combine flour, sugar, and salt in a bowl and mix well. Grate softened butter into flour mixture and combine until mixture is crumbly. Add lemon juice and water and fold until dough forms. You may need more or less water, adjust as necessary. Form dough into a ball and wrap with plastic wrap and refrigerate for 30 mins to an hour. When chilled, remove from wrap, place on a sheet of parchment paper and roll dough into a thin circle, approx. ¼ inch thick.
For filling: Toss sliced nectarines with lemon juice and brown sugar and set aside. In a separate bowl combine mascarpone cheese with honey and blend well. When pie dough is ready, spread a thick layer of mascarpone onto the center of the pie crust in a circle. Layer over with nectarines.
Assembly: Fold the edges of the pie dough over outer edges of nectarines to create a thick circular crust. Brush with melted butter. Bake at 425ᵒF for approx. 40-45 mins or until crust is brown and nectarines are bubbly. Slice and serve with an extra dollop of mascarpone cheese on top.
Ingredients
Directions
For crust: Combine flour, sugar, and salt in a bowl and mix well. Grate softened butter into flour mixture and combine until mixture is crumbly. Add lemon juice and water and fold until dough forms. You may need more or less water, adjust as necessary. Form dough into a ball and wrap with plastic wrap and refrigerate for 30 mins to an hour. When chilled, remove from wrap, place on a sheet of parchment paper and roll dough into a thin circle, approx. ¼ inch thick.
For filling: Toss sliced nectarines with lemon juice and brown sugar and set aside. In a separate bowl combine mascarpone cheese with honey and blend well. When pie dough is ready, spread a thick layer of mascarpone onto the center of the pie crust in a circle. Layer over with nectarines.
Assembly: Fold the edges of the pie dough over outer edges of nectarines to create a thick circular crust. Brush with melted butter. Bake at 425ᵒF for approx. 40-45 mins or until crust is brown and nectarines are bubbly. Slice and serve with an extra dollop of mascarpone cheese on top.