Recipe courtesy of Ree Drummond
Cast-Iron Blueberry and Nectarine Galette
Getting reviews...
- Level: Easy
- Total: 1 hr 5 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 218
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 4 g
- Sugar
- 29 g
- Protein
- 4 g
- Cholesterol
- 47 mg
- Sodium
- 35 mg
- Level: Easy
- Total: 1 hr 5 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 218
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 4 g
- Sugar
- 29 g
- Protein
- 4 g
- Cholesterol
- 47 mg
- Sodium
- 35 mg
Ingredients
Directions
- Preheat the oven to 425 degrees F.
- Roll out the puff pastry on a lightly floured surface to a 1/4-inch-thick square.
- Transfer to a 9-inch cast-iron skillet, gently pressing it into the skillet and allowing the extra to hang over the edges.
- Place the blueberries, nectarines, sugar, cornstarch and lemon juice in a bowl. Toss to combine and add the mixture to the prepared skillet.
- Mix the egg with 1 tablespoon water in a bowl and brush the visible pastry with the egg wash.
- Bake until the pastry is golden and the fruit is bubbling, 40 to 45 minutes.
- Serve warm with a big scoop of vanilla ice cream.
