I tried posting this last week, but (as usual), my awesome computer crashed. So here's try number two.
Disclaimer: I am not a good baker. It's entirely too precise for me. I joined this blog so that I would be forced to try and bake something. Color me suprised when the recipe I found called for 1/2 a pie crust recipe, but it was okay to used store-bought crust! Score!
I admired all the delicious galettes over the past month, and in my laziness checked the status of our fridge. Pie crust: check! Fruit? bananas (YUCK!) and nectarines... Nectarines could work. And with the handy help of Google, I searched for "nectarine+galette" and came up with The Kitchen Illiterate's End of Summer Nectarine Galette. With a blog name like that, I knew this was my recipe!
1/2 pie crust recipe (I used a Wegmans crust)
3 ripe nectarines, pitted and sliced
1/4 cup sugar
1/2 tsp. ginger
1/2 tsp. vanilla
Mix fruit, sugar, and spices together. Roll pie crust out on cookie sheet. Pile fruit into the middle of crust (fanning optional, I opted not to). Fold crust over fruit in a beautiful manner of your choosing (mine is kind of pleated). Egg wash or sugar sprinkle optional (I opted for the sugar). Bake for 1 hour at 350 degrees.
A fabulously easy recipe! DELICIOUS. Next time, I do think I will mix the ginger with the sugar and then add to the fruit, because there were some extra gingery pieces that I wasn't crazy about... Otherwise, awesome! I can't wait to try more galettes, I *almost* liked it better than pie...
Posted by -Erin
5 comments:
Erin, it looks beautiful! I'm glad you made one. If you are baking then you ARE a baker. It's just about having fun!
Good job pal! You totally bake (and you're crafty too)!
If this is the way you clean out your fridge I'm going to your house. What a GREAT!!! job and all I can say is YUMMY!!! YUM!!!
Geri
You did a GREAT job! Your post was funny. LOL I love galette more than pie too.
I am sorry, I did not get here, before this. Your galette looks professional. It is the folding not the original crust that makes it look great.
I am petrified of crusts, also, but I have made a few now in tarts and galettes. The galette is very forgiving because it is not important, if the shaping is not exact.
Someday, you will find this out, too. I figure, if I can do it, anyone can do it, so you surely can do it.
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