The mellow tanginess of goat cheese and fragrant basil add an interesting backnote to this fresh nectarine galette. The recipe comes from Julie Jangali, a talented pastry chef who honed her skills at places such as The Grand Hyatt in Washington, D.C. and The Beverly Hills Hotel and Montage Beverley Hills in California. Most recently, Julie showcased her culinary prowess by competing on FoodNetwork’s Chopped Sweets ‘Million Dollar Desserts’. Today Julie is a freelance pastry chef and consultant in Santa Monica, CA. Check out more of her beautiful desserts on her Instagram page @desserts_1st.
Makes 1 galette tart, serving 6 to 8
- 1 ½ cups (190 grams) all-purpose flour, plus more for dusting work surface
- ¼ cup (50 grams) granulated sugar
- ¼ teaspoon salt
- 8 tablespoons (113 grams) cold unsalted butter, cubed
- ¼ cup ice-cold water, plus more if needed
Goat Cheese-Basil Frangipane:
- 3 tablespoons (40 grams) unsalted butter, room temperature
- 1/3 cup (60 grams) granulated sugar
- 6 ½ tablespoons (40 grams) almond flour
- 1 large egg, room temperature
- 1 tablespoon (8 grams) all-purpose flour
- ½ teaspoon vanilla extract
- ½ teaspoon lemon zest
- 10 large basil leaves, finely chopped
- 2 ½ tablespoons (40 grams) Chevre goat cheese
- 2 medium-size yellow nectarines, cut into 1” slices
- 1 large egg yolk
- 2 teaspoons water
- Sanding sugar, for sprinkling
Make the galette dough:
- Combine the flour, sugar and salt together in a stand mixer fitted with the paddle attachment at low speed. Add the cold cubed butter and continue to mix until the mixture resembles coarse, pea-sized crumbs. Add the water and mix until the flour mixture is moistened. Add another tablespoon of water if the dough seems dry.
- Gently knead the dough a few times on a lightly floured work surface until it all comes together. Shape the dough into a ball and flatten it into a thick disk. Wrap it in a plastic wrap and refrigerate it for at least 1 hour or up to 3 days.
Make the Goat Cheese-Basil Frangipane:
- Combine the butter and sugar in a bowl of a stand mixer fitted with a paddle attachment. Beat at medium speed until creamy. Reduce the speed to low and add the almond flour and then the egg, and mix until the ingredients are incorporated evenly. Add the flour and mix to combine. Add the vanilla extract, lemon zest, basil and goat cheese and mix until just combined. Use right away if the galette dough is ready to assemble, or transfer to a container and refrigerate until ready to use.
Assemble the galette:
- Position a rack in the center of the oven and preheat the oven to 400˚F. On a lightly floured large sheet of parchment paper, roll out the dough into a 13-inch circle. Spread the Goat Cheese-Basil Frangipane over the center of the dough, leaving a 4-inch border of dough bare. Top with the nectarine slices (still keeping the border bare). Fold the bare dough of the pastry up and around the filling, pleating the dough as needed to seal. Gently transfer the galette (along with the parchment paper) to a baking sheet and stick in the freezer to chill for about 15-20 minutes. In a small bowl, whisk together the egg yolk and water. Brush the top of the pastry with the egg wash and sprinkle with sanding sugar. Add a couple more slices of nectarine slices on top if desired. Bake for 45-55 minutes until the crust is golden brown. Let cool slightly before serving. The galette is best when eaten the same day, but it can be stored at room temperature, covered, for up to 2 days.