Nectarine galette sweetened with brown sugar and spices and layered atop lemony mascarpone filling.
I’m back on my bullshit with the galettes sorrynotsorry. I can’t help it, the nectarines are so amazing right now. I know I should be getting super stoked about rhubarb but honestly, the stone fruit is getting to me. If you’ve never had hot pink plum juice drip down your arm as you take your first bite, you haven’t lived. Stone fruit season is underrated ok?!
Also, perfect stone fruit means warmer weather and for the first time this year, I actually sweated. I merely walked outside and immediately all my makeup just melted off my face. One day it was raining and snowing, the next day I burned the hell out of my hand on my seat belt. Just Reno things!
But I digress… Last weekend, my parents came over for dinner. I grilled some chicken and mixed up roasted veggie + orzo salad. (Genuinely, my favorite BBQ side ever). Obviously there was beer, specifically Rosalie, which we have been obsessing over lately. And no BBQ is complete without one of the three following desserts: 1. ice cream, 2. strawberry shortcake, or 3. some kind of summer fruit crisp/pie/galette thing. We ended up with this perfect nectarine galette spiced with cardamom (duhhhh) and brown sugar. The nectarines sit upon a light, lemony, vanilla-y mascarpone filling. And no galette is complete without some vanilla ice cream. This is convenient because you can cross two whole items off the “perfect summer dessert” list and idk, make strawberry shortcake for breakfast the next day? 🤷
The real starring feature of this nectarine galette is the sheer ease of it all. The hardest part is trying to pry a nectarine in half. To be honest, this can be quite gruesome but I believe in you. Just buy ripe nectarines. Anyways, then you just slice up the fruit (no peeling required!) and mix it with alllll the good things in life. (Note: sugar + spice). Plop it atop your favorite pie crust with some mascarpone filling and that’s it! Nectarine galette done and ready to please all summer long.
On another note, Marc has been gone all week and I forgot how to cook for one. While I definitely would rather be having dinner with him tonight, the ‘me time’ has been kind of nice albeit being a medium for forming bad habits. On one hand, having extra free time gives me all the opportunities to eat avocado toast for dinner and watch Grace and Frankie and roam about Target for an hour. But on the other hand, there’s been some negative side effects such as spending wayyy too much money on impulse makeup purchases. Also I didn’t shave for the entire week and started re-wearing my pajamas with the tear in butt cheek.
So maybe it’s time for him to come back, yeah? I’ll be waiting with a galette.
Nectarine Galette with Mascarpone
Nectarine Galette with Mascarpone Filling
For the pie…
- 1 9-inch pie crust (store-bought or homemade)
- Egg wash (1 egg + 1 Tbs. water, whisked together)
- 2 tbsp Turbinado sugar (or almonds)
- Vanilla ice cream, for serving
For the nectarine filling…
- 3 nectarines, pit removed and cut in 1/4” slices
- 1/4 cup brown sugar
- 1 tbsp flour
- 1/2 tsp cinnamon
- 1/4 tsp cardamom
- 1 tbsp lemon juice
- Pinch of salt
For the mascarpone filling…
- 4 oz mascarpone cheese
- 1 egg
- 2 tbsp sugar
- 1/2 tsp lemon zest
- 1/2 tsp vanilla extract
- Preheat the oven to 400* F. Roll out the pie dough until it’s 1/8 inch thick. Place in the fridge while you prepare the remaining ingredients.
- In a medium bowl, fold the nectarines with the brown sugar, flour, cinnamon, cardamom, lemon juice, and salt. Set aside.
- In a small bowl, stir together the mascarpone, egg, sugar, lemon zest, and vanilla extract. (It will be a bit runny and there may be a few small lumps, that’s ok!) Place the mascarpone filling in the center of your pie dough, leaving a two-inch rim. (It may spill over the two-inch mark, that’s also ok!)
- Place the nectarine filling in the center of the pie dough on top of the mascarpone filling, leaving a two-inch rim on all sides. Fold the rim over the nectarines, ensuring the filling stays inside.
- Brush the crust with the egg wash, and sprinkle with turbinado sugar or almonds. Bake for 45-60 minutes or until the crust is browned and the filling is bubbly. Let cool to room-temperature and serve with vanilla ice cream!
xo Sara Lynn
*Song of the day: …baby one more time by The Marias