This Nectarine and Strawberry Galette with Thyme recipe is a simple, rustic summer dessert. It's really easy to make with fresh ingredients and tastes delicious.
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So I forgot to mention, nursing is officially done- ended at the beginning of May! Clearly I'm a little behind here. I can't believe we made it 13 months! I am so proud of both of us and so happy to have had a good experience with it this time around.
Weaning totally sucked. Not so much for her. I think she totally could have weaned before we did and been totally happy. But it was pretty uncomfortable for a couple weeks and I was a emotional about it. The week before we left for Salt Lake City I was spending most days and nights with cabbage leaves shoved into my shirt (keep in mind that I also work full time. Thank God for cardigans that button all the way up!).
Things in that region totally feel normal again (IE- not sore and not clogged!). My supply has totally tanked, though I'm not entirely sure if I'm still producing. If I am, I probably won't be for long.
During our last nursing session, I stroked my sweet T's hair and I whispered into her ear how proud I was of her and how we did it. I also let her know that she would always be my baby, no matter how old she got. Then I pulled myself together and enjoyed the rest of the (short) feed.
T is definitely no worse off as a result of stopping breastfeeding. She will happily devour a bottle of cow's milk! In the last couple of months, I noticed that feeds were starting to get shorter and T was biting a ton (!!!) and often got distracted really easily. It was definitely time.
I'll admit, it's very freeing not having to nurse anymore. I had gotten very good at nursing very discreetly in public, so I wasn't exactly tied down. I typically always layer my shirts so the top shirt would come up and the bottom down.I got so good at it that you generally couldn't see anything or even tells what she was doing.
Still, it's nice not to have to think about it. It was a commitment and one that I was blessed and honored to make. I'll treasure the experience forever.
My mom and I have had a little debate going on for (literally) years. It is intense, and heated. It is the source of much drama in my family.
Just kidding.
It's all in good fun but none-the-less, we have been going back and forth on this for a while and I'm not sure we will ever see eye-to-eye on this topic. It involves free form pies, you know the kind where you roll out your dough, place the filling into the middle and crimp the sides around it so that the middle is open. It's super rustic and totally forgiving.
The debate revolves around the moniker. I have always been of the understanding that one would refer to this as a Galette (in case you haven't already gathered, from the name of this post). My mom, on the other hand, is firmly on team Crostata.
Given the fact that there are many people in both camps, I think we can safely call it either of these (even though I'm obviously right, HA!).
All that to say, our market has been so full of gorgeous produce and a couple Saturday's ago, I got a little too excited and found myself with four quarts of glorious homegrown strawberries. While this is a great problem to have, I still knew I had to get creative with strawberries.
I made a bunch of different things (and froze some!). But for this, the plan was to make some sort of Galette. And I just-so-happened to have some perfectly ripe nectarines, some pre-made pie crusts and a bumper crop of lemon thyme. Done and done.
Now I didn't go too heavy on the thyme. I wanted J to eat it and picky J doesn't love himself to some thyme. And for that reason, I gave a range for the amount to thyme so you can add it to your taste.
Either way, this is super quick and easy to throw together. As I mentioned, I used a pre-made pie crust, because I'm still getting over this unpleasant foray with pie. Work smarter, not harder, people!
But as I also mentioned, Galette's are very forgiving. I mean, come on! They have that apparent rustic look which can sometimes translate to "hot mess" but in a good way, particularly in this case. I am the queen of hot mess cooking.
But more importantly, the flavor is delicious and fresh, without being overly sweet. And I love how the fruit softens without getting mushy. And the final sprinkle of Turbinado sugar adds the most satisfying crunch! Throw this together and have a very Happy Forth of July!
Some other great pie recipes include:
- Apple Pie Filling
- Peppermint Ice Cream Pie
- No-Bake Pumpkin Cheesecake Mini Pies
- Black Forest Ice Cream Pie
Nectarine and Strawberry Galette with Thyme
Equipment
- 1 Spatula
Ingredients
- 2 premade pie crusts rolled out to 9 inches
- 7 nectarines thinly sliced
- 9 strawberries thinly sliced
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- 1 teaspoon chopped fresh thyme lemon thyme, if you can find it
- 2 Tablespoons salted butter cut into pea-size pieces, divided
- 1 large egg with a little bit of water whisked in to make an egg wash
Instructions
- Preheat the oven to 450 degrees F and line two baking sheets with parchment paper and set aside.
- In a bowl, mix the nectarines, strawberries, granulated sugar, cinnamon and thyme until well combined
- Lay your dough out onto each sheet.
- Place half of the fruit mixture into the middle of each pie crust, leaving 1-2 inches of dough empty around the outside.
- Scatter the butter all over the top of each fruit mixture (half onto each Galette).
- Working around each crust, fold the edges up and around the fruit filling, crimping as you go so that the outer edge of the Galette is covered by crust and the filling in the middle is exposed.
- Lightly brush the egg wash onto the crust and sprinkle the entire top (crusts and filling) with Turbinado sugar.
- Bake for 20-25 minutes or until the crust is golden brown.
- Cool and serve.
Notes
Nutrition
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Callie says