Nectarines and Cream Galette. A rustic pie layered with light whipped cream cheese, fresh sliced nectarines and apricot preserves. Simple, sweet and perfect as a summertime dessert or mid-afternoon treat. Enjoy in the back yard with a cold glass of milk or a scoop of vanilla ice cream.
This month’s Recipe ReDux challenge is: Pie Love – Tucked in a crust, nothing says love from the oven like pie. Whether it’s a twist on the all-American apple pie or a traditional recipe from your home country, give a healthy makeover to your favorite savory or sweet pie recipe.
I like pies, but perfect two-crust pies don’t interest me much. Unless a slice is served warm with a melty scoop of vanilla ice cream. Two-pie crusts, in my mind, are just too much crust (to fuss with and to eat) and are just a little too perfect. Rustic galettes and pie crumbles, on the other hand, are right up my alley. They’re imperfectly pretty, easier to create and more interesting because the filling of the pie is celebrated more than the crust. I like to see what goodness is inside the pie.
Because I’ve been eating and loving tons of fresh peaches and juicy nectarines recently, I wanted to use one of these summer stone fruits for my pie. And inspired by my recently created Peaches and Cream Frozen Yogurt, I also wanted to combine nectarines with cream (in this case cream cheese), because they pair so nicely.
I used a store bought pie crust for this galette. If you enjoy making your own crust, by all means, go that route. I have always had a hard time making pie crusts from scratch – mainly because I have little patience in that arena. Maybe someday I’ll devote a day to learning, but for now, I am taking advantage of the time and patience-saving pre-made crusts.
Nectarines and Cream Galette
Time: 50-55 minutes
- 4 nectarines
- 1 9-inch refrigerated pre-made pie crust
- 4 Tbsp light whipped cream cheese
- 3 Tbsp 100% fruit apricot preserves
Directions: Preheat oven to 425 degrees F. Remove pie crust from the fridge and let sit 15 minutes. Meanwhile, wash, pit and thinly slice the nectarines. Line a baking sheet with tinfoil or parchment paper. Spray with nonstick cooking spray. Unroll pie crust and lay on lined baking sheet. Spread the cream cheese in the inner section of the piecrust, leaving about 2 inches around the edges with no cream cheese (you’ll fold this part in later). Starting in the center of the crust, layer the nectarines in a circular fashion atop the cream cheese. In a microwave safe dish, heat the apricot preserves for 15 seconds. Stir. Heat again, if needed, to thin the preserves. Using a spoon, spread preserves over top the nectarines. Beginning at the top of the pie crust, fold the topping-free section, inward and pinch lightly to crease. Continue around the pie crust, until toppings are contained. Bake for 25-30 minutes until nectarines are tender and pie crust is lightly browned. Remove from oven, let cool slightly and serve.
Check out these other Pie Love recipes by fellow Recipe ReDuxers: