Summer Nectarine & Almond Galette with Rosemary Honey
Stone fruit was everywhere when I visited Italy this summer. Nectarines, peaches, and apricots filled the market stalls in Florence, piled high in the kind of displays that make you want to buy fruit even when you have absolutely no plan for what you're going to do with it. They showed up on dessert menus too, often paired with almonds in pastries and simple seasonal desserts.
That combination stayed with me when I came home. Stone fruit and almonds are a classic pairing in European baking, and I wanted to take those flavors and turn them into something that felt special without becoming an all-day baking project.
This Summer Nectarine & Almond Galette with Rosemary Honey is my easy version of that idea. Instead of making pastry from scratch, I start with a store-bought pie crust and fill it with a quick almond frangipane, a rich almond cream made with butter, sugar, egg, and almond flour. Thin slices of fresh nectarine go over the top before the crust is folded around the fruit and baked until golden.
I originally planned to use apricots, which are the more traditional pairing with almond in European baking, but nectarines were what looked best at the market and I went with them instead. It turned out to be the right call. Their fresh, slightly tart flavor doesn't overpower the almond filling, so you still really taste the frangipane underneath. A rosemary-infused honey brushed over the warm fruit adds a subtle herbal note and gives the nectarines a beautiful glossy finish.
What you end up with is a galette that looks like it took more effort than it did. The crust is golden and flaky, the frangipane is soft and fragrant, and the nectarines sink slightly into the filling as they bake, becoming jammy at the edges while staying tender in the center. It's rustic, summery, and intentionally uncomplicated. Serve it slightly warm with a scoop of vanilla ice cream and let the fruit, almond, and rosemary do the rest.
Summer Nectarine & Almond Galette with Rosemary Honey
A free-form nectarine and almond galette with a store-bought crust, creamy frangipane filling, and a rosemary honey glaze. Originally planned with apricots, nectarines turned out to be the better call. Rustic, seasonal, and especially good served warm with vanilla ice cream.
Ingredients
- 4 tablespoons unsalted butter, softened
- 1/4 cup granulated sugar
- 1 large egg
- 3/4 cup almond flour
- 1/2 teaspoon almond extract
- Pinch of salt
- 1 store-bought refrigerated pie crust, about 11 inches
- 3–4 nectarines, pitted and thinly sliced, about 1 1/2–2 cups
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch
- 1/2 teaspoon lemon juice
- 2 tablespoons slivered almonds
- 1 egg, beaten, for egg wash
- 1 tablespoon granulated or coarse sugar, for sprinkling
- 3 tablespoons honey
- 1 small sprig fresh rosemary
- 1 tablespoon water
Instructions
- In a medium bowl, beat the softened butter and sugar together until light and creamy, about 2 minutes. Add the egg and almond extract and mix until combined. Add the almond flour and salt and mix until a thick, smooth paste forms.
- Refrigerate the frangipane for 15 minutes while preparing the remaining ingredients.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Remove the pie crust from the refrigerator and allow it to sit at room temperature until cool but pliable enough to unroll without cracking, about 10–15 minutes or according to package directions.
- Pit the nectarines and cut into approximately 1/4-inch slices. If the nectarines are clingstone and difficult to separate from the pits, cut sections of flesh away from the pit first, then thinly slice. Set aside.
- Unroll the pie crust directly onto the prepared baking sheet. Spread the chilled frangipane evenly over the crust, leaving approximately a 1 1/4-inch border around the edge.
- Just before assembling, gently toss the nectarine slices with the sugar, cornstarch, and lemon juice. Arrange the nectarines over the frangipane in an overlapping pattern, leaving the border clear. If liquid has accumulated in the bowl, lift out the fruit and leave the excess liquid behind.
- Fold the exposed edges of the crust inward over the outer edge of the fruit, allowing the dough to overlap naturally as you work around the galette. Gently press the overlapping folds together.
- Brush the folded crust with the beaten egg. Scatter the slivered almonds over the border and sprinkle with granulated or coarse sugar.
- 10. If the dough has become very soft while assembling, refrigerate the assembled galette for 10–15 minutes before baking. Otherwise, bake immediately.
- Bake for 30–35 minutes, or until the crust is deep golden brown, the nectarines are tender, and the frangipane is set and lightly puffed.
- While the galette bakes, combine the honey, rosemary sprig, and water in a small saucepan over low heat. Warm for 3–4 minutes until fragrant and fluid, without allowing the mixture to boil. Remove from the heat and discard the rosemary. If the honey is too thick to brush easily, stir in up to 1 teaspoon additional warm water.
- Remove the galette from the oven and allow it to cool for about 5 minutes. Lightly brush the warm rosemary honey over the exposed nectarines until glossy.
- Allow the galette to cool for at least 10–15 minutes before slicing. Serve as is or with vanilla ice cream.
Notes
- Apricots or peaches work equally well in place of nectarines — use whatever stone fruit looks best at the market.
- If the frangipane softens too much while you assemble the galette, pop it back in the fridge for 10 minutes before baking.
- Best served warm on the day it's baked. Leftovers can be stored loosely covered at room temperature for up to 2 days.
Nutrition Facts
Calories
380Fat (grams)
22 gCarbs (grams)
42 gFiber (grams)
2 gSugar (grams)
24 gProtein (grams)
6 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Burrata, Melon, and Prosciutto Galette
What's not to love about this combo? Fruit and cured meat is an ancient pairing meant to help boost the immune system. With the addition of burrata and arugula, melon and prosciutto are some of the most well-known Italian antipasti out there, and that's not a shock! I'm a sucker for the sweetness from the melon, saltiness from the prosciutto, creaminess from the burrata, freshness, and slightly bitter notes from the arugula put together.
How about baking all these ingredients together? Explore the website for sweet and savoury recipes, which use the galette, a perfect vehicle to combine what you love and experiment. All you need is some pastry dough, either store-bought or homemade and some egg wash. Save the arugula to top at the end; this changes the characteristics a bit but leaves what we love about the combo intact.
Enjoy a slice for lunch or dinner or as a warm, tasty appetizer before the main meal. Many restaurants have embraced the approach in the form of a pizza; why not create the experience in your own home?
Ingredients
1 pie pastry dough, thawed
4-5 slices of prosciutto
1/2 cup arugula
1 burrata
3/4 cup melon
1/4 teaspoon black pepper
1/8 teaspoon salt
1 teaspoon steak seasoning
1 teaspoon date syrup
1 teaspoon olive oil
1 egg (for egg wash)
Hot honey
Red chili flakes
Instructions
Roll out the thawed pastry dough.
Remove the melon flesh from the skin and slice it into thin, flat pieces. Toss in a bowl with salt, pepper, date syrup and olive oil.
Lay the melon pieces in the middle of the dough. Leave about an inch of the outside to fold over part of the filling.
Place the cured meat and cheese broken up evenly over the melon. For the prosciutto, you can bunch it up or lay the pieces flat.
Fold the pastry sides all the way around, tucking in or folding any corners that stick out.
Beat the egg, then use a basting brush to coat the edge of the galette, then garnish with steak seasoning.
Bake the galette for 20-2r minutes at 350F; the contents will be bubbling hot.
Remove from heat, then top with the arugula and a drizzle of hot honey and chili flakes. Serve warm.
Asparagus, Snap Pea, and Blue Cheese Galette
Another galette just in time for spring! Coming out of a snow-filled, bitterly cold winter, the change in weather and daylight hours could not have come at a better time. This isn't just because I prefer the sun and greenery, but because the season welcomes a new set of ingredients that brighten up your plates and make people more aware of what they are eating in some ways. Winter has a lot to offer, but I'm excited for this new chapter and recipes we can make together!
Galettes, which I have praised for many reasons before, are a perfect way to celebrate the slew of returning vegetables and fruits. I have several across the seasons on this website you can try out, including the Tomato, Thyme and Cheese, the Pumpkin, Caramelized Onion, the Blackberry, Mint and Ricotta, and the Cheesy Mushroom Galette with Ricotta and Gruyere.
This galette, like the others, is a quick, easy, and ideal solution if you have extra greens lying around - although fresh is king!
I used asparagus stalks and snap peas for this recipe, both of which offer texture and substance. I combined the (non-dairy) parmesan cheese mixed with the tofu ricotta, fresh herbs, and seasoning for the cheesy filling.
Before adding it to the pie crust plate, season to taste to make sure it’s good before baking!
Ingredients
1 pie crust, thawed in the fridge
1 handful snap peas
1/3 cup ricotta cheese (I used a vegan brand)
1/3 cup parmesan cheese, grated finely
About 20 stalks of green asparagus (woody, thick part cut off)
1/4 cup fresh parsley, finely chopped
1/4 cup fresh tarragon leaves, finely chopped + extra for topping and garnish
1 tablespoon fresh garlic, minced
1 teaspoon lemon juice
2 tablespoons biltong seasoning (optional - I used Freddy Hirsch Biltong Spice)
1 spring onion, finely chopped - mostly the green part)
1 teaspoon black pepper
1 teaspoon salt
2 tablespoons olive oil
Pinch of hot chilli flakes
2 tablespoons crumbled blue cheese
1 tablespoon parmesan cheese, grated
1 egg + 1 teaspoon water
Sesame seeds
Instructions
Take your pie crust out of the fridge to get it to room temperature, this should take about 20 minutes.
Get a medium-sized bowl, and mix the parmesan cheese, ricotta, tarragon, fresh garlic, parsley, olive oil, biltong seasoning, salt, dried thyme, black pepper, lemon juice, and garlic powder until evenly incorporated. Season to taste!
Spread the mixture over the unrolled pie crust gently with a spoon, making sure not to 'overfill' the inside and leaving at least a 1/2 inch border.
In a large bowl, toss the asparagus and snap peas in a little olive oil, salt and pepper. Lay the stalks over the cheese mix, followed by the snap peas, some additional tarragon leaves, the blue cheese and some parmesan cheese to garnish.
Fold the border edges over to make an open-faced frame, making sure both ends of the asparagus are tucked in or not visible.
Brush with the pie crust edges with the egg wash and sprinkle the sesame seeds on top.
Bake at 400F for 35-40 minutes on a parchment-lined baking tray, then remove from the oven.
Allow for the bubbling to stop and set the galette aside to cool for about 10 minutes. Garnish with additional tarragon leaves and scallions.
Cheesy Mushroom Galette with Ricotta and Gruyere
You know this website has a series of galettes if you're looking for them! I will continue to add them to the repertoire, as they are easy to make, customizable and delicious. Also, if you are looking for a quick sure way to impress, I recommend these. Galettes naturally look sophisticated even though it's essentially a free form open-faced pie you can stuff with whatever you like. Try this Tomato, Thyme and Cheese, or this Pumpkin, Caramelized Onion, and Feta version for my savoury lovers. For my sweet lovers, you can find this Blackberry, Mint and Ricotta.
Since we're on the subject of ricotta, I love using it for both sweet and savoury recipes. It has a subtle yet distinct flavour that lends it's well to blend with other ingredients, adding a creamy element and moisture. From lasagna to pastry fillings, it should be no surprise you to see it used widely. If you're vegan or dairy-free, luckily, manufacturers now make a specific milk-free version (I use the one from Tofutti).
In this case, I add the ricotta as dollops to some juicy, sautéed shiitake mushrooms and caramelized onions. The mushrooms provide the umami which every dish needs, while the ricotta, along with the gruyere cheese, the creaminess and balance of sweet and salty wrapped up in a buttery, flakey crust.
You can have this for breakfast, brunch, or as a light fare branch of dinner - so any time of the day!
Ingredients
1 pack (5-ounces) shiitake mushrooms
1 pie crust, thawed to room temperature
1 small yellow onion, sliced thinly lengthwise
2 tablespoons olive oil
1 green chili, chopped
1 teaspoon coriander
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon cumin
1 teaspoon course salt and black pepper
1 teaspoon fresh parsley + extra for garnish
1 tablespoon Worcester sauce
1 tablespoon sherry
1/3 cup gruyere cheese
6-8 dollops or teaspoons ricotta cheese
1 egg + 1 teaspoon cold water (egg wash)
Truffle oil (optional)
Instructions
Wash and dry your mushrooms in a salad spinner or with paper towels; set aside.
In a large nonstick pan, sauté the onions in olive oil for about 2-3 minutes. Add the minced garlic, spices, salt, and pepper, then cook for another 2 minutes.
Add the mushrooms and sweat them out on medium-high heat (cook until much of the water is out and the mushrooms begin to brown, about 5 minutes), add the green chilli, cook for another minute.
Deglaze the pan with Worchester sauce and sherry by pouring each teaspoon around the mushrooms and edge of the pan before mixing in to finish, set aside.
Carefully unroll your thawed pie crust onto a parchment paper-lined baking tray. Leaving at least 1/2-1 inch border (remember you’ll need to fold this over before baking), add 3/4 of the gruyere cheese in the centre.
Top with the mushroom mixture, add dollops of ricotta cheese spaced out slightly. Use the remaining gruyere to fill in any spaces, making sure everything is in the centre, leaving some of the pie crust clean—season with additional salt and pepper and some fresh coarsely.
Gently fold over the pastry edges in your desired pattern. Brush the egg wash over the edges, then sprinkle a bit of salt and pepper (or sesame seeds if you have them and prefer).
Bake in the oven for at least 30 minutes at 425F, regularly checking to ensure you don’t burn the cheese and pie crust!
Set aside to cool and set for 10 minutes before serving. Drizzle a bit of truffle oil and enjoy!
Pumpkin, Caramelized Onion, and Feta Galette
Do you need a savoury brunch dish for the fall? I've one for you right here!
Pumpkin isn’t something I grew up eating a lot of, even though it’s an important vegetable in Zimbabwe. Of course, in the US, it's the symbol of fall, and over the past decade, I’ve come to embrace it.
I like other members of the gourd family such as butternut and acorn squash, but pumpkin has a subtly you can dress up nicely with a combination of herbs and spices. This lends itself well to a not-so-overpowering savoury galette! I recommend using a sugar pumpkin for this recipe, which is sweeter and less fibrous than some other types making them ideal for cooking.
The feta, sun-dried tomatoes and caramelized onion all add a different dimension to pack a flavourful punch. The onions add some sweetness and acidity - as do the tomatoes. The feta adds a tang and some creaminess, and the sage an earthy flavour with a hint of mint.
If you want to add meat, sauté some finely chopped bacon and mix it with the caramelized onion.
Ingredients
1 small sugar pumpkin
1 sprig fresh sage, chopped
2 tablespoons dried sage
1 tablespoon salt
2 tablespoons black pepper
1/2 yellow onion
1 tablespoon sun-dried tomatoes
1/4 cup feta cheese
1 pie crust, room temperature
1 tablespoon garlic, minced
2 tablespoons + 1/4 cup olive oil
1 teaspoon cinnamon
1/2 teaspoon pumpkin spice
1 teaspoon brown sugar
1/2 teaspoon chili powder
1/2 teaspoon cumin
1 tablespoon cooking wine
1 tablespoon tamari soy sauce
1 tablespoon fenugreek powder
1 egg beaten + 1 teaspoon water (egg wash)
Instructions
Caramelize the onions. Place the sliced onions in a pan with the 1/4 cup of olive oil on medium heat for about 5 minutes. Season with fenugreek and the remaining salt and pepper, and reduce the temperature to low. Mix occasionally to prevent burning! As the onions soften and brown, after about 20 minutes, deglaze the pan with the tamari and cooking wine to add sugar aid with the caramelization. Add the garlic and sauté for another 5-10 minutes. Set aside. (These onions won't be perfectly caramelized as that can take up to an hour, but they will serve their purpose for the galette).
Roast the pumpkin. Slice it in half and remove the seeds and fibres, then slice into 1/2 inch pieces.
In a small container, mix 2 tablespoons olive oil, 1 teaspoon salt, 1 tablespoon black pepper, chilli, dried sage, cumin, cinnamon, and pumpkin spice. Brush the mix on both sides of the pumpkin slices. Bake at 425F on a parchment-lined baking sheet for about 25 minutes. When halfway done, spray the pumpkin with cooking spray, then flip each piece over. Sprinkle with fresh sage and bake for the remaining time.
Roll out the pastry. Leave about 1- inches to fold over, then lay half of the tomatoes, feta and caramelized onions in the centre of the pastry. Mash the roasted pumpkin in a small container, season to taste with additional salt and pepper if necessary, then press on top with a fork. Add the rest of the cheese and onions on top.
Fold the sides of the pastry then brush with egg wash. Sprinkle some spices and dried sage over the crust if you wish, then bake at 400F for 25 minutes and until the crust is a golden tone.
Garnish with the rest of the sun-dried tomatoes and fresh sage. Serve immediately!
Tomato, Thyme and Cheese Galette
Do you need a delicious summertime pie for brunch or dinner? If you are a lover of fresh tomatoes and thyme, this galette is for you! It's an amazing combination of sweet and savoury and perfect on a hot day. The cheese base provides the fat, which the acidity and the tartness from the tomatoes cut through. Then you have the pie crust which offers a crunchy, buttery, flakey texture.
I love this galette pie and hope you will try it! You can serve it as it is or with a small scoop of sour cream.
The sweet potato nectar in the marinade adds a subtle sweetness as well as a concentrated, depth of flavour that mingles well with the tomatoes.
The great thing about this free from crust pie is that it doesn't have to be perfect, so have fun with it!
Ingredients
1 large beefsteak tomato
1/4 cup cherry tomatoes
1 tablespoon fresh thyme
1 tablespoon dried thyme
1/4 cup sweet potato nectar (I used D’Vash but you can use another plant-based sweetener)
1 teaspoon salt
1 tablespoon black pepper
1 teaspoon coarsely ground steak seasoning
1 teaspoon chili flakes
1 heaped teaspoon garlic, minced
1 tablespoon Worchester sauce
1 tablespoon olive oil
1 tablespoon smoked paprika
1 teaspoon dried parsley
1 pie crust
1 egg, beaten
Cheese base:
1/8 cup heavy cream
1/3 cup cheddar cheese, grated
1 tablespoon queso fresco, crumbled
1/2 teaspoon fresh thyme
1/2 teaspoon dried thyme
1 teaspoon smoked paprika
1 teaspoon cayenne pepper
1/2 teaspoon salt
1 teaspoon black pepper
1 tablespoon sour cream
Instructions
Prepare your tomatoes. Thinly slice the beefsteak tomato and slice the cherry tomatoes in half.
Make the marinade. Whisk together the olive oil, garlic, paprika, salt, pepper, Worchester, sweet potato nectar, chilli flakes, and thyme in a bowl. Place the tomatoes in the bowl and gently mix until all are coated evenly. Set aside.
Make the cheese base. Mix the cheddar cheese, queso cheese, seasoning, fresh thyme, heavy cream, and sour cream. Taste and make sure you like the flavour. Spread the cheese mix over the centre of the pie crust, leaving a few inches to fold over.
Lay the marinaded tomatoes on top, then fold the edges of the pie crust to encase the filling (leave the remaining liquid out).
Brush the sides of the pie with the egg wash, then sprinkle with the steak seasoning for texture and taste.
Bake in a 425F oven for 25-30 minutes. Watch so the crust and tomatoes on top don't burn.
Remove the galette from the oven and garnish with fresh thyme, chili flakes, queso, and a drizzle of olive oil.