Cast-Iron Blueberry and Nectrarine Galette

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  • Level: Easy
  • Total: 1 hr 5 min
  • Active: 20 min
  • Yield: 4 to 6 servings
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  1. Preheat the oven to 425 degrees F.
  2. Roll out the puff pastry on a lightly floured surface to a 1/4-inch-thick square.
  3. Transfer to a 9-inch cast-iron skillet, gently pressing it into the skillet and allowing the extra to hang over the edges.
  4. Place the blueberries, nectarines, sugar, cornstarch and lemon juice in a bowl. Toss to combine and add the mixture to the prepared skillet.
  5. Mix the egg with 1 tablespoon water in a bowl and brush the visible pastry with the egg wash.
  6. Bake until the pastry is golden and the fruit is bubbling, 40 to 45 minutes.
  7. Serve warm with a big scoop of vanilla ice cream.
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