Tuesday, June 21, 2011

Nectarine Galette (Low-Fat)

Ah, summer. You bring us sunny days, itchy mosquito bites, and buckets of juicy, juicy fruit. Like, a lot of fruit. An apple a day? More like twenty. But that's okay. Because I like fruit. Love it, even. Maybe this love of mine has something to do with being able to turn this fruit into a warm, gooey tart or crisp or cobbler, maybe not. But maybe. This galette is a must for summer. Use nectarines or peaches or plums or a combo of all three! Heck, use chocolate if you can! Then give some to me.

Nectarine Galette (adapted from the July 2011 issue of Real Simple magazine)

1 refrigerated pie crust
3 thinly sliced nectarines (or plums or peaches. Or chocolate. Heehee.)
2 tablespoons sugar
2 teaspoons cinnamon
1/2 teaspoon cut up butter
2 teaspoons water
1 tablespoon sugar

Heat the oven to 375 degrees with the rack in the lowest position. Place the pie crust on a parchment lined baking sheet. Leave a 2-inch border on the pie crust, and top with fruit slices. Mix together 2 tablespoons sugar and 2 teaspoons cinnamon and sprinkle on top with cubed butter. Fold the edges of the dough toward the center having it overlap the fruit a little bit. Brush the edges of the pie crust with 2 teaspoons water and sprinkle 1 tablespoon of sugar over the crust. Bake 35 to 40 minutes or until the crust is golden-brown and the juices of the fruit are bubbling. Enjoy!

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