Summary

Ingredients

For the dough:

• 200 g flour
• 2 tablespoon powdered sugar
• 100 g butter, cold
• 55 ml water, cold
• 1 pinch (s) salt

For the filling:

• 2 nectarine (s)
• 150 g raspberries
• 100 g blueberries
• 3 tablespoon sugar, brown
• 1 tablespoon cornstarch

For the dough:

• 2 tablespoon sugar
• 0.5 teaspoon ½ cinnamon
• some milk to brush on

Print Recipe Pin Recipe

Instructions

1. 1. Knead the flour, powdered sugar, butter and a pinch of salt into a dough with cold hands. Add cold water and knead everything into a homogeneous mass. Shape the whole into a ball, flatten it lightly and wrap it in cling film and let it rest in the refrigerator for 45 - 60 minutes.
2. 2. Dust the baking paper with a little flour and roll out the dough with a diameter of approx. 30 cm. Put everything on a baking sheet.
3. 3. For the filling, mix nectarines, raspberries, blueberries, brown sugar and cornstarch in a bowl, pour over the rolled out dough and distribute it.
4. Leave out an edge of 3 - 4 cm and fold the edge over the filling.
5. 4. Brush the edge of the pastry with milk. Mix the sugar and cinnamon together and sprinkle on the edge of the pastry.
6. 5. Bake the galette at 200 ° C top / bottom heat in the preheated oven for approx. 20-25 minutes until it is golden brown.
7. 6. Take out of the oven, let cool and enjoy while still warm. Cream and ice cream go well with it.