This little cutey is a quick and easy summer dessert. No one will know you didn't spend all afternoon making it. I served it plain, but it would be fabulous with clotted cream, fresh whipped cream or ice cream on the side. Take my word for it, it's delicious and super easy.
Heat oven to 375. Place refrigerated rolled pie crust (I used Pillsbury) on a parchment lined baking sheet. (I was out of parchment, and it was fine. Use a jellyroll pan with a lip, since the juices will run.) Leaving a two inch border, top with 5-6 thinly sliced nectarines or peaches. Sprinkle with 4 tablespoons turbinado sugar and 2 tablespoons unsalted butter. Fold the edges of the dough toward the center, overlapping. Brush with water and sprinkle with a tablespoon of turbinado sugar. Bake until bubbly and crust is golden about 35 minutes. Tent, if crust browns too quickly. Serves 4.
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Looks quite delicious. I love creating a pie with the crust just wrapped up and around the filling.
ReplyDeleteIt looks as beautiful as it must taste. Simple, rustic, perfect.
ReplyDeleteVery pretty dessert.
ReplyDeleteOh, I make pies like this! I LOVE them--and they're delicious. Free-form makes them LOOK so rustic, and homemade, too. I'll have to try your recipe sometime.
ReplyDeleteYes please. More please.
ReplyDelete...aww, i love nectarines and even peaches... though when i first glanced it on my dashboard i thought you used apples... i think this would make a very interesting dessert this afternoon as for me who eat only fruits and veggies co'z of many skin complications i get from eating flesh... thanks for the treat.(:
ReplyDeleteBrightest blessings.
~Kelvin
do you do home deliveries?... please?..
ReplyDeletelove it!..
JJRod'z
Beautiful! I much prefer galettes to pies.
ReplyDeletetess it sends soft steamy fruit and pastry aromas through the screen of my imagining. steven
ReplyDeletethis looks very tasty!
ReplyDeletemy mouth is watering...yummers :)
ReplyDeletetempting
ReplyDeleteI just finished supper. Now I'm hungry all over again! (See what you and your cooking have done to me!)
ReplyDeleteOkay, I want and need some of this right NOW!!!
ReplyDeleteThat sounds divine!
ReplyDeleteI am THERE!
ReplyDeleteOhhh yum ... I recently saw a segment using the bottom crust pulled up over the fruit!! This reiforces my decision to give it a try! Thanks!! :-)
ReplyDeleteOccasionally I regret that I don't eat sugar!!!!
ReplyDeleteOh YES!!! I love this kind of simple thing. Pastry is surely the food of the gods and deserves it's own poem? Come on. Look at the beauty!
ReplyDeleteHi! Willow...
ReplyDeleteThanks, for sharing the recipe...I must admit that it looks great too!
[I love pie-crust with any fruit-fillings]
deedee ;-D
Cro, actually this doesn't have much sugar in it. In fact, it would be perfectly delicious without any sugar.
ReplyDeleteOh baby, it looks so good!
ReplyDeleteMmmm ... so rustic and beautiful. I can almost taste the sweet sticky juices of that gorgeous galette ...
ReplyDeleteSounds and looks scrumptious.
ReplyDeleteAlright,now you have me off to the grocery tonite to buy the ingredients...little devil!
ReplyDeleteoh YUM...i have a little nest of snow white nectarines in a bowl here in my kitchen...guess what they will end up being ?????
ReplyDeletehappy to stop by today, my friend
kary and teddy
xo
Perfect choice and the photo shows all the delicious juice!
ReplyDeleteI looked in your recipe file and was sure you had a rhubarb dish...was I just dreaming?
That is so weird. We have a BBQ to go to on Saturday and I just picked out what I was going to make to take to it. You guessed it: Almond plum galette from Sunset magazie August 2010! Great minds think alike, right Tess?
ReplyDeleteYUMMMMMM I will have to make this now.
ReplyDeleteBlue Sky, yes, a rhubarb cake! Here's the link:
ReplyDeletehttp://willowmanor.blogspot.com/2010/04/rhubarb-lovers-wherever-you-are.html
Ooh, that looks utterly divine, but, please, what is turbinado sugar?
ReplyDeleteEryl, it is the American version of raw sugar. It's named after the turbines in which it is spun, funnily enough.
ReplyDeleteWhoa, Nellie! I am going for fresh peaches right now! The close up is amazing! I almost bit into the screen!
ReplyDeleteThis makes a great presentation. I love the "homemade" look of this. I had never heard the word "galette". Had to go look it up : )
ReplyDeleteIt really looks good, Tess.
ReplyDeleteooooh yum, I loved summer fruits (might be as close to summer as we gat this year!) x
ReplyDeleteIn the midst of a particularly freezing cold miserable Aussie
ReplyDeleteWinter the sight of ripe juicy nectarines has got me drooling like a madwoman. You have a lot to answer for dear Tess!
Millie x