I’m going through a serious rustic, aka “lazy”, phase. My big mama would totally not approve. I used to get up around 6 am every single morning but lately its been a bit past 7 and sometimes around 8 now. I feel like I’m just permanently tired, spent, completely exhausted. After writing all of this, I hope you don’t think that this plum nectarine galette is my lazy attempt at a pie.
It’s not that I haven’t been pushing myself to do more. I think my body is just not catching up with my mind right now. I have a ton on my plate so instead of continuing to complain about it, I figured there have to be ways to go around it. That’s where this galette comes in.
I think it is quite beautiful and the taste is incredible. The best part about creating it was how organic the entire process was. I just went with the flow. I saw some gorgeous plums and nectarines at my local grocery store and just knew I wanted to make something rustic and low key. I used my favorite homemade pie dough, which I happened to have in the freezer from my previous pie making frenzy (it always helps to be prepared when you go through a lazy period). Then I just laid thin slices of my plums and nectarines in a decorative spiral shape, sprinkled them with granulated sugar and cinnamon and wrapped up the sides with the access dough. A little egg wash brush later, and this was in the oven while I took a quick nap (told ya I’m lazy).
About 40 minutes later, my gorgeous galette was done and the centerpiece of my take-out (yep lazy) dinner. At least something “looked” like it took more time than it did and I thought adding a bit of fresh thyme garnish was lovely. I thought it was pretty impressive when it was all said and done, and I can’t wait to make my next one! Galettes are a lazy gal’s Godsent!
- 3/4 cup all purpose flour, sifted
- 1/2 teaspoon salt
- 1 teaspoon granulated sugar
- 1/4 cup unsalted butter, cold and diced into small pieces
- 2 tablespoons shortening, cold
- 1 large egg yolk
- 1/4 teaspoon white vinegar
- 1-2 tablespoons cold milk or water
- 1 egg plus 1 teaspoon water, beaten
- 1 plum, pitted and thinly sliced
- 1 nectarine, pitted thinly sliced
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
- To a large bowl, add sifted all-purpose flour, salt and granulated sugar and whisk together to blend.
- Next, add diced butter and shortening to the dry mixture. Using a pastry cutter or fork, begin cutting butter and shortening into the flour creating various sizes of crumbs. The crumbs should range from course pea shapes to larger chunks.
- Add one egg yolk and vinegar to crumb mixture and stir around to combine.
- Finally, slowly pour in milk or water around the entire mixture in two intervals, using your hands to begin bringing the dough together.
- After the last milk addition, shape the dough with your hands into a flatter ball disk. Wrap the ball in plastic wrap and place in the refrigerator for at least 1 hour.
- Preheat oven to 375 degrees.
- Roll out cold dough to size of your liking then alternate plum and nectarine slices in a circular pattern to the center of the dough leaving at least one inch of pie dough on the outskirts to fold over.
- Next sprinkle sugar and cinnamon over slices then fold over the remaining pie dough.
- Brush egg wash over dough.
- Bake for 30-40 minutes or until filling is tender and bubbly and crust is golden brown. Serve with my Big Mama's Vanilla Ice Cream if you really want a treat!