I really love galettes, and they can be made with almost any fruit. If you are not familiar, a galette is defined as: a term used in French cuisine to designate various types of flat, round or free form crusty cakes. So, basically a simple pie (crust and sweetened fruit) which is not baked in a pie pan, but the crust is folded over the top of the filling and it is baked on a cookie sheet. Often, there are preserves spread between the crust and fruit (apricot is most traditional), and nuts may also be added to the filling.
Galettes are so easy to produce and really highlight the ingredients you use. My sister and I especially love to eat a slice of this pie for breakfast with some hot tea or coffee!
I was not very familiar with nectarines, but being a stone fruit, thought it would be a good substitute for apricots. They turned out to be very pleasantly mild, and reminded us all of an apple more than an apricot or peach. After cleaning, pitting and slicing, I combined the nectarines with some sugar, cornstarch and I love to add some lemon zest for brightness. Placed the fruit in the center of a large disk of pate brisee, folded the edges of the crust over the filling, brushed with mild and sprinkled some demura sugar on the pastry. Baked until golden, and served with some freshly whipped cream. It turned out delicious, and my brother said "anything made with your pie crust will always turn out amazing". That was the best compliment!
The nectarines reminded us of apples, and were very simple and sweet tasting. I expected them to be a littel sour, but they were not at all. I left the skins on, and they were very tender. Overall, the apple version I make is still my favorite, but I would use nectarines agian!
P.S. I forgot to take a picture of it before it cut into it! But, it was beautiful. Fail.
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