Skip to content
MIKAMADO.
Skip to content

Recipe · Indirect · Medium

Nectarine and raspberry galette on the kamado

A rustic summer tart: flaky shortcrust, wedges of ripe nectarine and raspberries bursting into syrup, baked indirect over a stone until the free-form edges turn deep gold.

Quick answer

Bake the nectarine and raspberry galette on the kamado using indirect heat at 190 °C, with a deflector and preheated stone, for 35-45 minutes, until the shortcrust is golden and crisp and the fruit juices bubble. Let it rest 15 minutes so the filling sets before serving it warm.

Galette rústica de nectarina y frambuesa recién horneada, con la masa quebrada dorada y la fruta caramelizada, sobre una piedra junto a un kamado de cerámica.Save to Pinterest
Download recipe as PDF
Prep
30 min
Cook
40 min
Servings
8 servings
Temperature
190 °C

Ingredients

  • Plain flour250 g
  • Cold butter, diced150 g
  • Sugar (40 g for dough and fruit, 40 g to dust)80 g
  • Salt1 pizca
  • Ice-cold water60 ml
  • Ripe nectarines, cut into wedges4 ud
  • Fresh raspberries150 g
  • Egg, for the wash1 ud

Method

  1. 01

    Shortcrust dough

    Mix the flour with the salt and 20 g of sugar. Add the very cold butter and work it with your fingertips into coarse crumbs with visible flecks of butter. Stir in the ice water a spoonful at a time until the dough just comes together without kneading. Shape a disc, wrap it and chill for at least 1 hour.

  2. 02

    Macerate the fruit

    Cut the nectarines into 1 cm wedges. Toss them with 20 g of sugar and a teaspoon of cornstarch (or lemon zest) and let them sit for 15 minutes. Drain off the excess juice. Keep the raspberries aside and fold them in last so they hold their shape.

  3. 03

    Set up the kamado

    Fire up the kamado for indirect cooking: set the deflector in place and the baking stone on the grate. Stabilise the dome at 190 °C and let the stone preheat for at least 20 minutes. A cold stone is the number-one cause of a soggy base.

  4. 04

    Shape the galette

    Roll the dough on baking paper into a 30 cm circle. Scatter a tablespoon of ground almonds over the centre, leaving a 5 cm border. Pile on the nectarines and dot in the raspberries. Fold the border over the fruit in rustic pleats. Brush the pastry with beaten egg and sprinkle with the remaining sugar.

  5. 05

    Bake indirect

    Slide the galette, paper and all, onto the hot stone. Close the lid and bake 35-45 minutes at 190 °C, until the pastry is golden and the juices bubble at the edges. Rotate the galette halfway through for even colour; if the edges brown too fast, shield them with foil.

  6. 06

    Rest and serve

    Lift the galette off and let it rest 15 minutes on a rack: the filling sets and the base finishes crisping. Serve it warm, cut into generous wedges, with whipped cream or a scoop of vanilla ice cream.

About this recipe

The galette is the tart for tasteful slackers: no tin, no perfect edges. You roll out the dough, pile the fruit in the centre and fold the border inward however it falls. The rustier it looks, the better. At the height of summer, when nectarines arrive juicy and raspberries stain your fingers, this is the dessert that rewards ripe fruit instead of disguising it.

The kamado's ceramic turns indirect baking into a stable, enveloping oven. With the deflector and a **preheated stone**, the base takes a blast of dry heat that sets it before the fruit juices can soften it, while the dome browns the pastry from above. The payoff is a crisp bottom and flaky edges that a domestic oven rarely matches.

The trick is a steady temperature: settle the kamado at 190 °C and let it hold for ten minutes before the galette goes in. A heat spike scorches the edges; a dip leaves the base pale and damp.

Nectarines give structure and a sweetness edged with acidity; raspberries bring perfume and a ruby juice that seeps between the wedges. Macerate the fruit with sugar and a pinch of **cornstarch** so the syrup thickens rather than floods. A thin layer of ground almonds over the dough acts as a cushion and soaks up excess liquid.

Serve it warm, when the filling still glistens but has set, with a spoonful of whipped cream or a scoop of vanilla ice cream melting slowly over the hot pastry.

In 30 seconds

Cold shortcrust, nectarine wedges and raspberries macerated with sugar and cornstarch. Indirect at 190 °C with deflector and preheated stone, 35-45 min until golden. Rest 15 min, then serve warm with ice cream.

Editor's tips

  • Keep everything cold: butter, water and the formed dough. If the kitchen is warm, chill the assembled galette for 15 minutes before baking so the pleats hold their shape.
  • The layer of ground almonds (or breadcrumbs) under the fruit soaks up juice and protects the base. Draining the macerated nectarines well keeps the dough from going soggy.
  • Watch the dome stability with the lid thermometer: the preheated stone and deflector are what separate a crisp base from a raw one. Rotate the galette if your kamado runs hotter on one side.

Gear for this recipe

As an Amazon Associate, mikamado.es earns from qualifying purchases. At no extra cost to you.

FAQ

  • What temperature do you bake a fruit galette at on the kamado?

    At 190 °C with indirect heat, a deflector and a preheated stone. That range browns the shortcrust and sets the fruit juices without scorching the edges, in 35-45 minutes.

  • How do I stop the galette base from going soggy?

    Preheat the stone properly, drain the macerated nectarines and scatter ground almonds or breadcrumbs under the fruit. The cornstarch in the macerate thickens the syrup so it does not flood the dough.

  • Can I use other summer fruit instead of nectarine?

    Yes. Peach, plum, apricot or figs work just as well. Adjust the sugar to the sweetness of the fruit and keep the raspberries (or blueberries) as a tart counterpoint.

  • Do I need a tin to make a galette?

    No. A galette is free-form with rustic edges: you assemble it on baking paper and pleat it by hand. That simplicity is exactly what makes it ideal for baking on the kamado.

  • Fresh or frozen raspberries?

    Fresh give better texture and release less juice. If you use frozen, add them without thawing and stir in an extra teaspoon of cornstarch to offset the water they shed while baking.

More kamado recipes

KEEP READING

Go deeper on this dish