While I was out getting ingredients for Mike’s birthday pie, I saw the most beautiful white nectarines. The swirls of red, pink and white looked like each one had been hand-painted. Even though I didn’t need nectarines for the pie, I bought a bunch of them anyway. They inspired me to make my first galette of the season – a Strawberry Nectarine Galette to be exact.
Gallettes sound fancy, but they’re far from it, and really not that difficult to make. In fact, they’re pretty rustic and kind of messy when you get to dive into them. My crust folding skills are not great, but that’s what makes the galette what it is… an imperfect pie. And, I love the imperfections of food.
I’ve found that I tend to combine sweet fruits with fall herbs when I’m baking pies or galettes. From Blueberry Peach Pie with Rosemary to a Strawberry Nectarine Galette with Fresh Thyme, the flavor combinations play so well together. The subtle hints of the herbs round out the sweetness so nicely, I can’t imagine not including them. In fact, I’m adding another fall herb to a classic fall pie in the next few weeks. I can’t wait to share it with you!
In the meantime, enjoy the galette and the weekend ahead.
Strawberry Nectarine Galette with Fresh Thyme
Two pie crusts, rolled out
1 pint of strawberries, thinly sliced
5-6 nectarines, thinly sliced
1/2 teaspoon cinnamon
1/4 cup sugar
1 tablespoon fresh thyme
2 tablespoons butter
1 egg, lightly beaten for egg wash
1. Preheat oven to 450 degrees F.
2. Line two baking sheets with parchment paper.
3. Place rolled out pie crust dough on parchment paper.
4. In a medium-sized bowl, add the strawberries, nectarines, sugar, cinnamon and thyme and gently mix together.
5. Add the fruit mixture on top of the pie crust, leaving 1.5 inches around the outside of the dough for folding.
6. Fold the edges up around the fruit mixture, leaving the middle exposed.
7. Add dabs of butter on top of the fruit mixture.
8. Brush the tops of the folded crust with the egg wash.
9. Sprinkle with additional sugar.
10. Bake for 25 minutes or until the crust is a nice golden brown.
11. Be sure to let cool for about 10 minutes before serving.
All images ©Regan Baroni 2017.