Fresh nectarines are such a highlight of summer, and this Basil Nectarine Galette shows off their juicy, citrusy sweet fruit flavor. Basil adds brightness with a hint of savory that combines to create a dessert that’s unique and special yet quick and easy to make.
Serve it with a scoop of your favorite ice cream for the ultimate summer dessert!
What is a galette?
Galette is pie’s more rustic, less fussy cousin. No pie plate needed, yet all the goodness of flaky pie crust and filling. The whole recipe can be increased or decreased depending on the number of people you’re serving.
What’s the difference between nectarines and peaches?
Peaches and nectarines are genetically almost identical stone fruits belonging to the Prunus persica species. A single recessive gene makes nectarines smooth, while peaches have fuzzy skin. Both fruits are generally interchangeable in recipes. Martha Stewart does a lovely deep dive into the difference, if you want to go down the rabbit hole like I did.
The ingredients
Galette crust
- All-purpose flour: The foundation of that flaky crust, giving it just enough structure to hold together while staying wonderfully tender.
- Granulated sugar: A touch of sweetness baked right into the dough, with a golden boost as it browns.
- Salt: Rounds out the sweetness for a bright, balanced bite in every slice.
- Shortening: The secret to that flaky, tender crust. Solid at room temperature and naturally dairy-free, it melts into little pockets that puff into flaky layers in the oven.
- Cold water: Brings the dough together without melting the shortening, keeping every layer flaky.
Nectarine filling
- Nectarines: The heart of this galette, they turn melt-in-your-mouth tender, citrusy-sweet, and smooth as they bake. No peeling needed!
- Basil: There’s nothing quite like the flavor of fresh basil. The subtle savory pepperiness melds beautifully with the natural sweetness and citrus of the nectarines.
- Brown sugar: Adds a rich, almost earthy depth, just enough to enhance the natural sweet flavor.
- Cornstarch: Turns all that nectarine juice into a jammy, sliceable filling.
- Lemon juice: A bright, fresh squeeze that makes the nectarine flavor pop.
- Vanilla extract (or vanilla bean paste): A warm, cozy complementary flavor to the nectarine.
Finishing touches
- Egg: Beaten and brushed over the crust for that deep golden-brown shine. Skip it or swap in non-dairy milk for a vegan version.
- Sugar: One last sprinkle for a sweet, crisp crust with a little crunch in every bite.
- Ice cream: I recommend classic vanilla, but use whatever speaks to you (or whatever’s in your freezer). Oatly vanilla is my go-to. It adds a cool creaminess against the warm galette.
- Balsamic drizzle: Such a special touch and takes it to *elevated* dessert status. Many balsamic vinegars list their density on the label. Density reflects how concentrated the balsamic is, with higher numbers producing a thicker texture and a sweeter, richer flavor. I recommend choosing one with a density of 1.30 or higher. It provides enough body to cling to the ice cream and pastry. (I drizzle it on salads, too.)
Subs, swaps, FAQ
Dairy-free: Make the recipe as written.
Vegan or egg-free: Skip the egg wash.
Gluten-free: Sub King Arthur Measure for Measure Gluten Free Flour in place of the all-purpose flour. When baking, check for doneness 5 minutes sooner. The gluten-free flour crust may cook faster and dry out more quickly.
No allergies: Make the recipe as written.
Peaches instead of nectarines: Interchangeable in this recipe. You can swap them out or even use a combination of both.
Frozen nectarines or peaches: Use them straight from the freezer, no thawing needed. Add an extra 4 g (1/2 tbsp) cornstarch to the filling, since frozen fruits will release more liquid as they bake.
I don’t have balsamic vinegar. Can I use a different vinegar? Regular vinegar is too sharp and thin to give you that same syrupy, tangy drizzle, so I’d skip it rather than sub in something else.
Need a bigger batch to serve a crowd? Double the recipe and make one big galette, or two regular-sized ones, the choice is yours. You could even make it in more of a rectangular or oval shape.
Can you make it ahead? How do you store it? Yes, you can make it ahead. Though it’s best served the day it’s made for the crust texture, Basil Nectarine Galette presents beautifully a day later if you want to make it a day ahead. You can make the crust in advance. Simply wrap the dough ball in plastic wrap (or a Ziploc bag) and store it in the fridge for up to one week before using. For leftover galette, store it in an airtight container in the fridge and enjoy within a week of making it.
How to serve this Dairy-Free Basil Nectarine Galette
Basil Nectarine Galette is kind of like a pizza in how it’s served. A pizza pie….
Slice it into 8 wedges, just like a pizza! I love to serve it warm with vanilla or other ice cream.
Serve the leftovers with coffee for breakfast. Like a breakfast pastry. It does have fruit, after all. That’s what I like to call balance.
Baking tools & equipment I use to make the Basil Nectarine Galette
- Kitchen scale: I bake everything by weight for accuracy and fewer dishes.
- Half sheet pan: No pie plate needed! I use sheet pans all the time for cookies, sweet potato fries, laying out chocolate covered pretzels, and more. Very versatile.
- Pastry blender: Cutting the shortening into the flour mixture for the pie crust is quick and easy with a pastry blender.
- Parchment paper: Line the pan to easily move the galette on and off the pan, and for quick cleanup.
- Rubber spatula: For scraping the bowl clean and spreading the nectarines evenly.
- Wire cooling rack: Allows air to circulate underneath the pan so the galette cools evenly. This is the one I have, great for when you bake multiple things or have more than 1 pan to cool at the same time.
Want a quick resource with what vegan and gluten-free ingredients to use? I put together this free guide with all my favorites, the ones I use every day and the same ones I used for my cottage bakery. Once you have the essentials, you can bake anything that you (or those around you) are craving.
In a summer baking mood? I’ve got you:
Dairy-Free Angel Food Cake (Naturally! Only 6 Ingredients)
Dairy-Free Peach Crisp | Vegan with Gluten-Free Option
Dairy-Free Blueberry Galette | Vegan & Gluten-Free Options
Zucchini Bread Recipe | Vegan, Gluten-Free, Dairy-Free, Egg-Free
A slice of warm Basil Nectarine Galette with a scoop of vanilla ice cream is summer on a plate. Let’s bake it!
Dairy-Free Basil Nectarine Galette | Vegan & Gluten-Free Option
Description
Fresh nectarines are such a highlight of summer, and this Basil Nectarine Galette shows off their juicy, citrusy sweet fruit flavor. Basil adds brightness with a hint of savory, peppery taste that combines to create a dessert that's unique and special yet quick and easy to make.
Ingredients
Galette Crust
Nectarine Filling
Finishing Touches
Instructions
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Preheat your oven to 375°F and position the rack in the middle. Line a baking sheet with parchment paper. Set aside.
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First, make the crust. In a large bowl, mix together the flour, sugar, and salt. Then, add in the shortening and incorporate it into the flour using a pastry blender or two knives, until the clumps are about pea-sized.
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Slowly add in about half of the cold water. Use your hand to gently fold the mixture together. It should start to form a soft dough. Continue to add the water, a little bit at a time, until the dough forms a ball, but isn't sticky. You want just enough moisture so it holds together in a smooth dough.
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Form the dough into a disk. Take the parchment paper from the baking sheet and place the dough onto it. Place another piece of parchment paper on top of the dough. Use a rolling pin (or smooth-sided glass) on top of the parchment paper to roll the dough into a rough 12-inch circle. Peel off the top parchment paper. Lift the bottom parchment paper with the crust on it and put it back onto your baking sheet. You'll bake the galette directly on that bottom parchment paper.
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Now, let's make the filling. Wash and dry the nectarines, then place them in a bowl (can be the same bowl from the crust). Stir in the lemon juice and vanilla. Add in the brown sugar, cornstarch, and cinnamon, and use a spatula to gently mix them together. Lastly, stir in the tablespoon of chopped basil.
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To assemble, think of the dough circle like a pizza. You want to leave a crust around the edges. Dump the nectarine mixture onto the center of the dough. Spread it evenly, keeping that 'crust' clear around the perimeter. Fold the border up and over the edge of the nectarines as you work your way around the circle. That rustic, free-form fold is part of the charm of a galette!
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Beat the egg in a small bowl with a fork. Brush the beaten egg over the crust with a pastry brush or dab on with your fingers. This will help it turn a beautiful golden brown in the oven. (Skip this for vegan.)
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Sprinkle coarse or granulated sugar over the beaten egg on the crust to add a lovely sweet crisp texture.
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Bake for 40-45 minutes, until the crust is deep golden brown and the filling is bubbling around the edges and in the center.
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Let the galette cool for at least 10 minutes, then slice it into wedges like a pizza. Serve warm with non-dairy vanilla ice cream, or whatever flavor you desire. Drizzle with balsamic vinegar and garnish with a whole basil leaf.
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Eat & enjoy!
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Store any leftovers in an airtight container in the fridge for up to one week, or freeze for up to 3 months.
