I’m so excited to share this Nectarine, Goat Cheese and Honey Galette with you all today because it’s my new favorite obsession! I think this would make the perfect addition to any brunch get together or as a simple summer dessert that’s not too sweet. Last week I shared my Strawberry Galette recipe (and if you follow me on Snapchat you probably noticed that I already made the recipe a second time, this time around with cherries which was good but not my favorite). While some of you may be wondering if goat cheese is “paleo,” the better question is how do you feel when you eat it? Katie and I enjoy things like dairy in moderation since we’re OK with it so if it’s something you enjoy and feel good eating then go for it! And while you’re at it, make Katie’s Honey Vanilla Goat Cheese Ice Cream!
I love featuring fresh summer fruit in desserts because so little else is required! This time of year so many delicious foods are in season and I am grateful to have access to the amazing PSU Farmer’s Market which has 200+ vendors every week. I buy nearly all of my produce, eggs, and meat there each week and am constantly amazed at how fresh and delicious everything tastes, especially when compared to conventionally grown produce and the waxy stuff grocery stores sell (gross).
The funny thing is I actually intended to make this recipe with figs and the farmer’s market was sold out by the time I got there on Saturday, so I got creative and opted for nectarines instead. And it’s SO GOOD!! Nectarines are one of my absolute favorite summer fruits and since they’re in season for a short while, I love taking advantage of them in this tasty dessert.
I think this recipe would also taste great with peaches (which are delicious this time of year). (Side note: I have a funny quirk where I can’t stand to touch peach skin, so sadly I rarely cook with them! I love the taste but typically leave it to restaurants or friends to make something with peaches.)
In the meantime, anyone have good recommendations for paleo and gluten free-friendly eats in Park City, Utah? I’m heading there for the first time and would love any tips on where to dine! Leave your comments and suggestions below or drop me a note at firstname.lastname@example.org.
- 1½ cups almond flour
- ½ cup tapioca flour
- 1 tbsp coconut sugar
- ¼ tsp salt
- 6 tbsp cold butter, cubed
- 1 egg
- 3-4 nectarines, peeled and sliced
- 1 tbsp honey
- 1/4 cup goat cheese crumbles
- 1 tbsp tapioca flour
- 1 egg, whisked
- In a food processor or blender, prepare the crust by combining the flours, sugar, salt, and butter. Pulse until the mixture is the texture of a course meal, being careful not to over-mix the dough. This should take 30 seconds or so.
- Next, add in the egg and use your hands to mix everything together. Form a ball with the dough and place inside of a ziplock bag or plastic wrap. Chill in the fridge for at least one hour (or overnight).
- When ready to bake, preheat the oven to 375F.
- Roll out the dough in between two pieces of parchment paper, forming a circle at least 9-10" across. (You want the dough to be thick enough to hold the filling inside.)
- Prepare the filling in a medium bowl by tossing together the nectarines, goat cheese, and tapioca flour. Place the filling in the center of the dough, approx 2" away from the edge.
- Gently fold the edge of the dough (like a pizza crust), being careful that it does not break. Drizzle the honey over top of the filling.
- Whisk the egg in a small bowl and brush the edges of the crust. Let it sit for 2-3 minutes, then place it on a baking sheet and into the oven.
- Bake at 375F for 30 minutes, until crust is light golden brown.
More summer dessert recipes!