Nectarine or Peach and Blackberry Galette

Another delicious galette filling, this one made with the last of our local peaches and blackberries, and baked in this sweet yeast crust.

I made this weeks ago but baked it recently from a frozen state. The fruit released a lot of juice during baking, more than what the almond flour on the bottom of the crust could absorb. I had complained about the crust getting soggy in the review of this plum galette….that problem was magnified with this tart because of all of the juice. At least this time, though, the fruit was cooked through as the baking time was a little longer (50 min)

We really enjoyed this combination of fruits and I would use it again in a galette but with some sort of thickener for the juices and with a different pastry.

Too soggy! I should have read Zosia's review before preparing this dish. The combination of peach and black berry was a good one, but the yeasted dough couldn't hold up to the dish.

I love the concept of putting a layer of almond meal between the dough and filling - and I put a generous amount - but it still couldn't handle all that luscious peach juice.

This tasted fine just after it baked, but it took only about 2 hrs for the juices to saturate the dough, and we ended up feeding the leftovers to the chickens.