I usually would use peaches this year because the local Ontario peaches are awesome but you have to peel them. Nectarines don’t need to be peeled so that’s why they are in my galette. This is my first galette although I have baked many a pie. I used my go to pie pastry recipe by Bravetart. If you’re not familiar with it the recipe is in her awesome books I love that it has the delicious flavour is butter and no transfats that shortening pastry would have. It is made like a puff pastry with much layering so once bake you get many many layers of tender buttery goodness in each bite.
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Amazingly delicious!!! I so wish I could have a piece! Yum!!
Come on down Danni, Toronto isn’t that far from Thunder Bay.?. It was pretty tasty.
Holding me back is COVID-19. ?
I know, once it is over (we have an effective vaccine and we have been vaccinated, we do need to get together, it would be nice to meet up.
That’s a promise!
I really look forward to that day. Enjoy your Sunday Danni.
This went very well with vanilla ice cream, no surprise.
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This looks amazing! Wish you could beam some over ?.
I’d love to be sharing it with more friends, darn pandemic. Next week I’m thinking of trying a new flavour combination, blueberry rhubarb. It’s a flavour I’ve tasted before, but earlier in the pandemic I was reading some pie baking books and two of them both had recipes for blueberry rhubarb. I have a pile of frozen rhubarb that a friend grew and gave to me that I haven’t touched. I any other year I would have made a pile of pies by now, but with the pandemic and not being able to see friends until recently (physical distancing when we see them now still) it didn’t make sense to make pies. Next weekend we’ll see another couple from our building here, so I thought I would try that combination of fruit for another galette. Galettes are perfect for when you’re feeling a bit lazy but still want pastry.
Thanks for checking out my blog Ian.
Benny
I usually prefer shortbread pie crust to puff pastry crust. We used to buy egg tarts pretty often, and I was in the minority that picked "cookie crust" over puff pastry crust. Though the way you described your pie makes my mouth water! Blueberries are one of the few fruits that taste better cooked than raw in my opinion. Love the burst of juice you get when you bite into them!
I love both Elsie, what’s not to love. Each has its place, I prefer shortbread style for tarts and pie pastry with lots of layers for pies and galettes. Show love to both types.
YUM! looks delicious...wonderful photography!
Thank you very much, it was very yummy. I have the pastry dough in the fridge resting for another galette with slightly different flavours for tomorrow’s bake.