My three year anniversary celebration month draws to an end. I had the great honor of hosting a few of my closest foodie friends. All of whom shared delicious recipes that were perfect for celebrating any special occasion. Since they shared those special recipes with me, and you, I too wanted to share something special with them, and you. So to thank Trix (Tasty Trix), Nami (Just One Cookbook), Patty (Patty’s Food), and Alisha (The Ardent Epicure) I baked a special treat.
Ladies, please accept this nectarine goat cheese galette as my virtual thank you. I wish that we could all sit down to enjoy the galette with an ice cold drink on a warm sunny day. I look forward to meeting and thanking all of you in person one day.
Now you my dear and loyal readers please don’t feel left out. You too can enjoy the gift, all you have to do is bake one for you and your loved ones. I promise it’s super easy but packed full of flavor, because that’s the way we all like it. Right? Right.
First let’s talk pastry dough, I have been experimenting with it for about 6 months now. Don’t get me wrong I’m not trying to re-invent the wheel, so to speak. My problem with pastry dough is that it’s too time consuming, and well I always feel guilty about all the butter or shortening required. Not that I’ll ever turn down anything someone else makes with flaky, oh so buttery goodness dough. Nope, don’t think it’s ever happened.
A few weeks ago I shared one of my experimental pastry dough recipes made with yogurt. Today I want to share my olive oil pastry dough, which I have to say that is a very close contender to the butter pastry dough. The olive oil pastry is light and crumbly, has a light olive oil taste, and works as an amazing substitute to butter dough. Plus it’s much easier to prepare than the butter dough. It might change your life, that’s how good it is. Seriously.
I chose to fill the galette with nectarines because they are in season. I bake this type of galette throughout the year and always use a seasonal fruit, so feel free to substitute. Goat cheese and fruit are excellent together, the sweet and salty compliment each other perfectly. To give the galette an additional flavour I added slightly spicy arugula leaves and some spicy pecans. You may remember my post on Amelia’s Spicing Pecans, their spicy ones are what I used here. That’s all really, so simple and with so little effort.
This time I’m remembering to use the recipe form so you can all print out the recipe. Okay, here it goes.
- 2 cups or 250 g all purpose flour
- ⅓ cup extra virgin olive oil, or a light tasting one of your choice
- ⅓ cup cold water, plus extra if needed
- pinch salt
- ½ tsp sugar
- whole milk or egg wash for brushing
- Nectarines cut into thin wedges, I used 5 medium
- 100 gm goat cheese, don’t use low-fat
- arugula leaves
- Amelia’s Spicy Spicing Pecans
- Mix the flour,salt and sugar until well combined. Make a well in center and add olive oil and water. Mix and knead into a smooth dough.
- Use your hands to gather the dough into a ball. Wrap with plastic wrap or place inside a plastic bag. Leave to rest in the refrigerator for 30 minutes.
- After the 30 minutes of resting, preheat the oven to 375F or 190C, roll out dough to a large circle and to your desired thickness. Crumble and spread goat cheese around center, but leave about 1 inch or 2.5 cm of outer dough to be folded over later. Next arrange the nectarines on top of goat cheese, use as many as you like. Fold the extra outer dough over the toppings, like you see in the finished images. Brush the dough with a little whole milk or egg wash. Bake in center of oven for 20-25 minutes or until the dough feels crispy and is golden brown.
- Allow to cool for 10 minutes, and right before serving top with fresh arugula leaves and the spicy pecans.
See how easy and fast it is to prepare? Not to mention the fat from the olive oil is healthier than the fat from butter. I have to tell you all that savory fruit tarts are one of my favorite meals. They are perfect in the summer for light dinners served with a salad, or anytime of the year, they’re also great cold for lunch the next day. So there you have it a sweet, salty, savory, and slightly spicy treat. I hope you give it a try or make a different version using my olive oil pastry recipe. Enjoy!
In case you missed it, you can now add your YBR submissions for July here, http://www.spiciefoodie.com/ybr-signup-temporary-page/
And if you missed any of the guest post find them here,
- Broccoli Rabe and Provolone Ravioli with Pork Ragu by Trix
- Black Sesame Ice Cream by Nami
- Burrata with Heirloom Tomato Raspberry Basil and Mint Salad by Patty
- Breakfast Taquitos with Apple and Pear Salsa by Alisha
Have a great weekend!