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Sunday Supper Suggestion, Nectarine Galette in Whole Grain Crust

Celebrate the family with your own Sunday Supper. Sunday Supper is one of our favorite ways to bring the family together! We offer the following suggestion, and hope you enjoy it as much as we do!

It seemed like perfect timing, I had the second half of the whole wheat pastry to use and four lovely nectarines waiting for me to do something with them. Besides just eating them fresh that is. Since we are headed to Vancouver in the morning, I thought about this presentation of nectarines in a whole grain crust, plus it will travel well.

I set the frozen pastry out to thaw while we ate dinner. At first, the pastry was at first a bit stiff, but it rolled out just fine, once I flattened it with the palm of my hand until it was about 1/2 inch thick. I also palm flatten white flour pastry dough also. Flattening with the palm of your hand seems to ease the mass into being rolled out with the pastry pin.

Nectarine Galette in Whole Grain Pastry
Nectarine Galette in Whole Grain Pastry

Fresh Nectarine Galette
inspired by this Pear Creme Pie
450-degree oven

pastry for 1 nine inch crust
4 large nectarines - sliced but no need to peel
1 t lemon juice or cider vinegar
3/4 c sugar - divided
1 T cornstarch
1/4 c flour
1 egg
dash salt
1 t vanilla
1/4 t cinnamon
1/4 t ground nutmeg - divided

Roll out the pastry to fit a 9-inch pan, roll pastry up onto the rolling pin, then unroll to lay the pastry on a large baking sheet. This trick will help keep pastry from stretching or ripping.


Slice nectarines, combine with 1/4 c sugar, 1 lemon juice, 1 T cornstarch, 1/8 t ground nutmeg and the cinnamon.


Spoon into the center of the pastry circle. Arrange if needed to make a circle.


Combine remaining 1/2 c sugar, egg, flour, salt, 1 t vanilla, 1/8 t ground nutmeg. Stir until mixture is smooth and falls from the spoon in a ribbon.


Pour evenly over the nectarines, fold pastry up over the fruit mixture, pleating the pastry as you work around the edge.

Nectarine Galette ready to bake.

Bake 450 degrees for 15 minutes, reduce oven temperature to 350 degrees and bake an addition 35-40 minutes or until done in your oven.

Fresh from the oven.

Enjoy!

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this post shared with:
whats for dinner @ the lazy gastronome
the art of homemaking @ stranger and pilgrims
good morning mondays @ darling downs
modest mondays @ the modest mom
hearth and soul @ apriljharris.com
tickle my tastebuds @ loris culinary creations
grandmas house we go @ grandmas house diy
homestead blog hop @ not so modern housewife
full plate thursday @ miz helens
simple homestead blog hop @ oak hill
foodie friday @ rattlebridge farm
weekend potluck @ mommys kitchen
crate bake grow and gather @ shabby art boutique
pintastic party @ the whole serving

foodie friends friday @ wine lady cooks

6 comments

  1. It looks like something delicious to eat. Thanks for sharing its recipe that I would like to try to make at my home.
    Emma Charlotte | TheAcademicPapers.co.uk

    ReplyDelete
  2. I make these all the time!! Here's a hint.....brush the pastry with milk, sprinkle with coarse sugar and sliced almonds, looks real pretty and tastes good too!!

    ReplyDelete
    Replies
    1. Thank you, your hint sounds delicious!

      Delete
  3. Your Galette looks fabulous, I can almost taste it! Thanks so much for sharing with us at Full Plate Thursday, have a great weekend and come back soon!
    Miz Helen

    ReplyDelete

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