This wild berry and nectarine galette recipe is an easy summer recipe that's hard for anyone to resist. Serve warm with vanilla ice cream and you'll be everyone's friend for life!
Grate the frozen butter into the dry ingredients using a cheese grater, stirring occasionally to coat the butter pieces with flour.
Put the vodka, sour cream, and ice cube in a liquid measuring cup. Add cold water to the 3/4 cup line and stir to combine.
Slowly add the liquid ingredients to the flour and butter mixture, stirring until the dough just barely begins to hold its form. You may or may not use all of the liquid, and you might even need to add a bit more water.
Once the dough comes together, use your clean hands to form into 2 roughly equal sized dough balls. Wrap each ball in plastic and refrigerate for several hours before rolling out. If you are only using one dough, the other can be frozen for later use.
Wild Berry and Nectarine Galette
Preheat the oven to 400°F (204°C)
Combine the berries, fruit, brown sugar, and cinnamon in a bowl and set aside to macerate.
Roll out one of the galette doughs onto a floured board into roughly a round shape. Place the other ball in the freezer and save for later use.
Carefully transfer the dough onto a sheet pan, and spread the berry and fruit mixture on it, leaving an inch or two of space on the edges.
Fold the edges in to create a nice crust.
Top the fruit with pieces of soft goat cheese and sprigs of fresh thyme.
Brush the crust with an egg wash if desired.
Bake for 35-45 minutes, or until the crust is golden brown and the filling is bubbly. Let it cool a bit before serving, then cut into wedges.
Notes
This recipe makes two galette doughs. If you only need one, the second one can be frozen for later use.
Serve the galette warm with vanilla ice cream or whipped cream.