Nectarine Goat Cheese Galette, Made with Olive Oil Pastry Dough

Nectarine Goat Cheese Galette, arugula, pecans, Spicie Foodie

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.

Nectarine Goat Cheese Galette, arugula, pecans, Spicie Foodie

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.

Nectarine Goat Cheese Galette, arugula, pecans, Spicie Foodie

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.

Nectarine Goat Cheese Galette, arugula, pecans, Spicie Foodie

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.

Nectarine Goat Cheese Galette, arugula, pecans, Spicie Foodie

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.

Nectarine Goat Cheese Galette, arugula, pecans, Spicie Foodie

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.

Nectarine Goat Cheese Galette, arugula, pecans, Spicie Foodie

This time I’m remembering to use the recipe form so you can all print out the recipe. Okay, here it goes.

5.0 from 7 reviews
Nectarine Goat Cheese Galette, Made with Olive Oil Pastry
 
Prep time
Cook time
Total time
 
This fruit and goat cheese galette is made with a healthier pastry dough alternative, olive oil. It's fast, easy, healthier than butter dough. Plus it's a sweet, salty, savory, and slightly spicy treat.
Author:
Recipe type: Entree, Main, Dessert, Snack,
Serves: 3-4
Ingredients
Ingredients For Olive Oil Pastry:
  • 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
Filling and Topping Ingredients:
  • 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
Instructions
Olive Oil Pastry Instructions:
  1. 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.
  2. 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.
Putting It All Together:
  1. 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.
  2. Allow to cool for 10 minutes, and right before serving top with fresh arugula leaves and the spicy pecans.

 
Nectarine Goat Cheese Galette,<br />
arugula, pecans, Spicie Foodie

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!
 
 
P.S.
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!

Comments

  1. says

    I love the use of olive oil in the pastry, your pictures are very beautiful, and I will for sure give this recipe a try alternating the fruits in season, thanks for sharing great recipe.

  2. says

    Gorgeous photos! I especially love the one with the nectarines and the goat cheese best – it shines from the inside :-). But they are all beautiful! And the galette looks delicious – so simple and hearty! Wonderful recipe, Nancy! Once again, happy blogiversary!

  3. says

    I enjoyed your anniversary series and thank you once again for including my blog. I so wish that I could sit down with you and have this galette! Sounds very healthy with olive oil in the pastry dough! And nectarines? Ohhhh this must be good! I’ve seen nectarine and goat cheese combination before but I have never tried it. This sounds so DELISH!!!! Best wishes for another successful year!

    • says

      Hi Nami,

      Thank you for being a part of it:) Me too, one day for sure we’ll get to sit down and enjoy a meal together. Thanks again for everything, big hugs!

  4. says

    I’m not a great one for mixing fruit with savory but as always your photos are spectacular. I managed to get my YBR in this month. Thanks, the form was easy though it couldn’t find my photos on the web page – but it wasn’t an issue.

  5. says

    Looks delicious! I wish I could have a piece right now;-) I think you celebrated your birthday in style and I was very happy to be a part of the festivities;-) Have a great weekend!

  6. says

    Awesome recipe. I love galette and the combination of goat cheese and nectarine looks delightful. Thanks for sharing this with us Nancy :)

  7. says

    I am always drooling over your photographs. Everytime I tell myself that all great photoshots are done in natural lighting, I come across your food shots which really inspire me – coz I hardly get any natural light in my kitchen.

    Loved this post:)

    • says

      Hi Ishita,
      Thank you! But don’t feel that only great photos can be shot under natural light. Artificial light also yields good results, it just takes a little more practice. Don’t give up:)

  8. says

    Maybe it was the lack of water that made my dough too hard. How long did you knead the dough for? When I made my olive oil dough, I had a problem when rolling it out and had to re-knead and start all over and I thought that might have cause the problem too.

    I love that you fold the crust over the top part of the tart. I love extra crust and it makes me drool.

    • says

      Hi Holly,
      Maybe it was, so you just added olive oil? I kneaded mine for about 8 minutes and it was nice and smooth then.

      Oh yes, me too-love the extra crust:)

  9. says

    I love to make galettes (probably because I don’t have to fuss with them to make them beautiful–they shine in their “rusticness), but this one is truly inspired. I love the idea of the fuit and cheese paired with the olive oil pastry. Wonderful!

  10. says

    I’ve really grown to crave fruit with savory flavorings. Really good job here – such a nice combination of flavors. Love the light on the photos. Good post – thanks.

  11. says

    This is truly stunning. What a great way to celebrate. So glad you started blogging so we could all come here to be mesmerized by your wonderful recipes.

  12. says

    What a stunning galette…thank you :) I was so glad to be included in your anniversary celebration and am looking forward to next year :)

    And I am going to have to try out this pastry dough…I just happen to have a huge basket of various stone fruits :)

  13. says

    Happy Anniversary! And what a beautiful galette. I love all the flavors you have brought together. And as always, you photos are inspirational! Can’t wait to see what the next 3 years will bring you!

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