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Flavorful Nectarine Galette with Brown Butter Cardamom Crust

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A rustic yet refined nectarine galette featuring a flaky, nutty brown butter cardamom crust and juicy, tender nectarines. Perfect for summer gatherings or a simple dessert that impresses with minimal fuss.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/4 teaspoon ground cardamom (freshly ground recommended)
  • 1/4 teaspoon salt
  • 8 tablespoons (115g) unsalted butter, browned and cooled slightly
  • 2 to 3 tablespoons ice-cold water
  • 1 tablespoon granulated sugar (optional)
  • 3 to 4 ripe nectarines, sliced (about 1 pound/450g)
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • 1/2 teaspoon vanilla extract (optional)
  • 1 egg, beaten (for egg wash)
  • Coarse sugar for sprinkling

Instructions

  1. Brown the butter in a small saucepan over medium heat until golden brown and nutty (about 4-5 minutes). Remove from heat and cool slightly.
  2. In a large bowl, whisk together flour, ground cardamom, salt, and sugar. Slowly pour in the warm brown butter, mixing until coarse crumbs form.
  3. Add ice-cold water one tablespoon at a time, mixing gently until dough just comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
  4. In a medium bowl, toss sliced nectarines with sugar, cornstarch, lemon juice, and vanilla extract. Set aside to macerate.
  5. Lightly flour work surface and rolling pin. Roll chilled dough into a 12-inch circle about 1/8 inch thick. Transfer to parchment-lined baking sheet.
  6. Spoon nectarine filling into center of dough, leaving a 2-inch border. Fold edges over fruit, pleating as needed.
  7. Brush crust edges with beaten egg and sprinkle coarse sugar on top.
  8. Preheat oven to 400°F (200°C). Bake galette for 35-40 minutes until crust is golden and filling bubbly. Cover edges with foil halfway if browning too quickly.
  9. Cool galette on wire rack for at least 20 minutes before slicing and serving.

Notes

Do not rush browning the butter to avoid bitterness. Handle dough gently as brown butter softens it. Use cornstarch to prevent soggy crust from juicy nectarines. Cover crust edges with foil halfway through baking if browning too fast. Dough can be made up to 2 days ahead and chilled.

Nutrition

Keywords: nectarine galette, brown butter crust, cardamom, fruit tart, summer dessert, easy galette, rustic dessert

Find it online: https://cooksyla.com/flavorful-nectarine-galette-recipe-easy-brown-butter-cardamom-crust/