Blackberry Nectarine Galettes with Pink Peppercorn Crust

A lightly spiced, sugared crust paired with sweet, juicy fruit — this Blackberry Nectarine Galette is summer in pastry form. The pink peppercorns add a subtle floral-pepper note that complements the jammy filling.

Pink Peppercorn Galette or Pie Dough

• unsalted butter (cold & cut into ¼” cubes) – 1 cup (2 sticks)
• all purpose flour – 2 ½ cups
• granulated sugar – 2 tablespoons
• pink peppercorns – freshly ground – 1 teaspoon
• ice cold vodka – ¼ cup
• ice cold water – 2–4 tablespoons, as needed
• salt – 2 teaspoons

Blackberry Nectarine Filling

• fresh blackberries – 2 cups
• nectarines, firm – 3–4
• granulated sugar – ½ cup
• lemon zest – from 1 lemon
• lemon juice (freshly squeezed) – 1 tablespoon
• tapioca starch – 1 tablespoon
• Egg Wash: 1 large egg, splash of water, pinch of salt
• sparkling or sanding sugar – 1–2 tablespoons

For the crust

1. Combine the flour, sugar, salt and ground pink peppercorns in a large metal or ceramic bowl. If time allows, chill this mixture for a couple of hours or overnight to keep ingredients cold.
2. Cut the butter into ¼”–½” cubes and return it to the refrigerator briefly to firm up.
3. In a food processor, pulse the flour mixture with the cubed butter until the texture changes from silky to mealy. Watch carefully to avoid overworking.
4. While pulsing, drizzle in the vodka until the dough begins to come together. Transfer to a bowl and check hydration by squeezing a small handful — it should hold together. If dry, add ice water, 1 tablespoon at a time, until it just comes together.
5. Use only enough water to bind the dough. The amount needed varies with flour, butter and humidity. Keep everything cold.
6. Form the dough into four disks for smaller 6″ galettes (or two disks for larger 10″ galettes). Wrap individually and chill at least 1 hour before rolling. Dough can be frozen for longer storage — thaw overnight in the fridge.

For the Blackberry Nectarine Filling

1. Pit and slice nectarines into ¼” slices and place in a bowl.
2. Place blackberries in a separate bowl (or combine both in one bowl if you prefer).
3. Divide the sugar and lemon zest between the bowls and toss, or mix everything together if using one bowl.
4. Whisk lemon juice with tapioca starch until smooth, then toss with the fruit.
5. Let the fruit sit for at least 15–20 minutes so juices release and tapioca begins to thicken the mixture.

Shaping and baking the galettes

1. Roll smaller dough disks into roughly 8″ rounds (or larger disks into 14″–15″ rounds).
2. Layer or spread the nectarines and blackberries in the center, leaving a 2″ border for small galettes (3″ for larger ones).
3. Carefully lift and fold the dough edge up over the filling, allowing the pastry to pleat naturally as you work around.
4. Preheat the oven to 375°F (190°C) and chill the shaped galettes for 20 minutes before baking.
5. Place galettes on lined baking sheets — two small galettes per sheet or one large galette per sheet.
6. Whisk the egg with a splash of water and a pinch of salt, then brush lightly over the dough edges.
7. Sprinkle sparkling sugar over the crust.
8. Bake 35–40 minutes, rotating pans halfway through, until crust is deep golden and fruit is tender.
9. Allow to cool before slicing. Serve with whipped cream or a scoop of ice cream if desired.