Nectarine Galette with All-Butter Pie Crust and Maple Caramel Sauce

All-Butter Pie Crust Ingredients:

• 1 1/4 cups all-purpose flour

• 1/2 tsp salt

• 8 tbsp (1 stick) unsalted butter, cold and cubed

• 3-4 tbsp ice water

All-Butter Pie Crust Instructions:

1. In a bowl, whisk together flour and salt.

2. Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.

3. Add ice water, 1 tbsp at a time, until dough comes together.

4. Form dough into a disk, wrap in plastic, and chill at least 1 hour.

5. Roll out on a lightly floured surface into a roughly 12-inch circle for the galette.

Galette Filling Ingredients:

• 2 nectarines, sliced

• 2 tbsp maple syrup

• 1 tsp cinnamon

• 1/2 tsp nutmeg

• 1 egg, beaten (for egg wash)

Maple Caramel Ingredients:

• Half stick of butter

• 1/4 brown sugar

• 2 Tbsp of maple syrup

• 2 tsp vanilla

• 1 tbsp of heavy cream

  
  

Instructions:

1. Preheat oven to 400°F.

2. Roll out chilled all-butter pie dough into a 12-inch circle on parchment paper.

3. Layer sliced fruit in the center, leaving a 2-inch border. Sprinkle chocolate chips and spices over fruit, then drizzle with maple syrup.

4. Fold the edges of the dough up over the filling to create a rustic galette shape.

5. Brush the crust with the beaten egg for a golden finish.

6. Bake 30-35 minutes, until crust is golden brown and fruit is bubbly.

7. While the galette bakes, in a small sauce pan add the butter and brown sugar on medium heat. Let the sugar dissolve and bubble (10 minutes). Remove the pan from the heat and add the vanilla, maple syrup, and heavy cream. Place back on the heat and slowly let the moisture evaporate.

8. Let cool slightly before serving.

Combining the buttery, flaky crust with the natural sweetness of stone fruits, chocolate, and maple makes this galette the perfect fall centerpiece—rustic, indulgent, and seasonal. Sometimes, holidays were spent at sea, so I had to evoke those memories of so many sailors with every dish.