For the pastry:

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, cut into pieces
  • 1/4 cup sour cream or Greek yogurt
  • 2 teaspoons fresh lemon juice
  • 1/4 cup ice water

For the filling:

  • 1/4 cup sugar
  • zest from 1/2 lemon
  • 3 cups fresh blueberries
  • 1 fresh nectarine
  • 4-5 fresh basil leaves, torn into small pieces
  • 1 fresh basil leaves for garnish
  • 1 egg and 1 tablespoon of milk, beaten, for egg wash
  • a sprinkle of turbinado sugar


  1. Make pastry: In a bowl, combine the flour and salt. Place the butter in another bowl. Place both bowls in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center of the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the well. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball; do not overwork the dough. Cover and refrigerate for 1 hour.
  2. While the dough is chilling, put sugar and lemon zest into a bowl and stir to combine.
  3. Slice ~1/3 of the nectarine into thin quarter moons, then dice the rest
  4. Add blueberries, diced nectarine, and basil bits into the sugar bowl and stir to combine. Let sit until dough is ready.
  5. Preheat oven to 400
  6. Assemble galette: On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spoon the fruit mixture over the dough and spread it out leaving a 1 1/2-inch border. Place the sliced nectarines into a circular pattern in the center. Fold the border over the fruit filling, pleating the edge to make it fit. The center will be open. Brush the egg wash all over the crust, then sprinkle the crust with a little turbinado sugar.
  7. Bake until golden brown, 30 to 40 minutes.
  8. Remove from the oven, let stand for 5 minutes, slide the galette onto a serving plate, and add the fresh basil leaves to the top center for garnish,
  9. Cut into wedges and serve with fresh whipped cream or vanilla ice cream, if desired.

A couple notes:

  1. You can use frozen blueberries if you don’t have fresh, but you’ll need to strain the liquid from them before adding them to the dough for baking. There will be a lot of juice lingering in the lemon sugar bowl.
  2. I’ve made this galette with mango instead of nectarine and it’s absolutely lovely.