The first galette I made was a summer squash version from none other than Smitten Kitchen. When I first found the recipe, there were a few hundred comments. I mean, hundreds of comments on one blog post is so rare--so it had to be incredible, right?
It was, it really was. But I have this thing when I can't really follow a recipe from start to finish. I also have this thing when I forget to buy an ingredient for a recipe I want to make. I didn't have sour cream once so greek yogurt it was. Thus started an itch for trying variations of this tart.
Marscpone cheese substitutes sour cream + nectarines substitute the summer squash. Summer is almost over, but I can't seem to let go of stone fruit! The fruit roasts while the tart dough turns golden brown. OK IT'S DAMN GOOD, so get on it.
Nectarine ricotta galette [adapted from Smitten Kitchen]
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) cold unsalted butter, cut into small cubed pieces
- 1/4 cup marscapone
- 2 teaspoons fresh lemon juice
- 1/4 cup ice water
- 4 nectarines, thinly sliced
- 2 teaspoons cornstarch
- 1/2 lemon, juice
- zest of one lemon
- 1 cup marscapone
- 1 egg yolk
- 2 teaspoons white sugar
- Preheat the oven to 400 degrees Fahrenheit.
- Start by preparing the galette dough. Combine the flour + salt in a medium-sized bowl.
- Add the butter to the mixture, using your fingers (the best tools) massage the butter into the flour/salt mixture.
- Add the marscapone, lemon juice + ice water to the bowl. Knead together until the mixture forms a soft dough. If the dough seems too dry, add more ice water. If the dough seems too wet, add more flour.
- Store the dough in the fridge by wrapping it up in plastic wrap. You'll want to keep the dough chilled for 30 minutes to an hour before assembling the tart.
- While the dough is chilling, combine the nectarines, cornstarch and lemon juice in a bowl. The cornstarch will thicken the nectarines. Allow the nectarines to sit for 10-20 minutes to thicken.
- In a medium bowl, combine the lemon zest + the full cup of marscapone.
- To assemble, roll of the dough on a parchment lined baking sheet. The galette can be any shape, but aim for a large circle. If the dough softens too much, place the baking sheet in the freezer to chill again. Layer on the marscapone/lemon zest in the center, keeping 1/2-1 inch of dough free of the mixture around the edges. Add the nectarines on top of that layer. Gently fold the edges up around the edges of the filling.
- Beat an egg yolk in a small dish, using a pastry brush (or honestly, your fingers) apply the egg yolk to the crust. Top the egg yolked crust with white sugar.
- Bake in the oven for 40 minutes until the crust is golden brown. The galette will spread out.