Nectarine galette from Smitten Kitchen by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • imaluckyducky on June 17, 2020

    5 enthusiastic stars! The flakiness of the crust married with the silky nuttiness of the ground almond mixture, paired with the sweet-tart toothsome bite of the nectarines? A complete bite. With a small scoop of vanilla bean coconut ice cream on the side? Heaven. I have to admit I cheated a little bit -- I used thawed out frozen nectarines from last year's harvest. I knew these puppies were sweet, so I cut down the sugar sprinkled on top to about 1/8 cup. I also used store-bought puff pastry, which made this a super-quick weeknight dessert for after dinner. Do not cook in the lower 3rd of your oven if your heat source is on the bottom like mine - almost scorched my pastry but was able to catch it in time. A great base recipe, will play around with different fruits.

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