Chill the galette for at least 30 minutes or up to 1 hour before baking. Directions. Attach it below. Be the first on your block to be in the know. This easily makes 8 servings, and with a ribbon of crème frâiche or a bit of fresh ricotta, it’s the perfect seasonal dessert. I tend to go somewhere in the middle. While making sandwiches and salads wasn’t all that exciting, I always looked forward to the pastry delivery. Soft and juicy apricots are in season, so we've put them to use in a brand new sweet and savoury recipe collection. Leftovers can be wrapped and left at room temperature for 2 days. I had to make 2 galettes for a family function, and the entire recipe doubled easily. Receive new post updates directly to your inbox! Toss the quartered apricots with the white sugar in a bowl. Transfer the pan to a rack and let the galette cool. You can let the galette cool completely or serve it warm with vanilla ice cream or whipped cream. Set aside for 30 minutes at room temperature. Tip into a bowl with the butter and flour, and … Don’t knead the dough. My first restaurant job was making sandwiches and salads at a small cafe that served healthy, seasonal and really delicious food. On a lightly floured surface, roll the dough into about a 14-inch diameter circle about 1/8-inch thick. Cut each apricot into 6 to 8 wedges, discarding the pits. If using a pizza stone, place it in the lower third of the oven. Click here to see more recipes … Apricot Cherry Galette Filling: 1 lb apricots, not overly ripe 1 cup cherries, pitted 1/4 cup sugar 1 Tbsp all-purpose flour 1/2 tsp ground cinnamon 1/2 tsp pure vanilla extract 1/2 Tbsp butter. This apricot gazette was quite good. https://www.thehungrytravelerblog.com/apricot-galette/, All Butter Pie Crust – Part 2: How to Roll Out Pie Dough. Photo © 2014, 10 tablespoons (5 oz) cold unsalted butter, cut into 1/4-inch (6-mm) cubes, 3 tablespoons granulated sugar, plus more to taste, 2 tablespoons unbleached all-purpose flour, 1 1/2 pounds ripe apricots, pitted but unpeeled, cut into eighths, 1 tablespoon (1/2 oz) unsalted butter, cut into 1/4-inch (6-mm) cubes, Whipped cream, crème fraîche, or ice cream, for serving, Pastéis de Nata ~ Portuguese Custard Tarts. Galettes are best served straight from the oven when the crust is crisp and the fruit is warm. Glad this brought you a little Paris, it tends to make everything better, yes? Do let us know how your vegan version turns out. You get a larger ratio of crust to fruit and a great contrast between the crisp pastry crust and the jammy fruit. See more ideas about Galette, Cooking recipes, Recipes. Tomato & Mozzarella Galette Kitchen Mason. To save a step (and because I'm not very good with pie dough), I rolled it out on the parchment paper and slid that onto the baking sheet. My butter was very cold, as I had just pulled it from the freezer before dicing it, and the dough came together quickly and only needed 4 tablespoons ice water to yield a moist, crumbly mixture. I found the crust to be very easy. is the galette baked at 400F throughout? Taste the flavors of summer in the Languedoc with this easy home-made dessert. Use a fork to gently toss the buttermilk into the flour mixture until the buttermilk is absorbed. I didn’t have the heavy cream to brush on the crust, so I used some thin yogurt. Unfortunately the cafe was short-lived and is no longer in existence. Aug 29, 2018 - Explore buyall2002's board "Apricot galette" on Pinterest. The apricots and cherries worked so well together. You can fold the dough over as much or as little as you like. I made this recipe today. Combine the apricots with the granulated sugar and almond extract in a work bowl and toss well to mix. I, too, like a greater proportion of fruit to pastry than most recipes allow and do the exact same thing with most pies, crisps, and crumbles. A galette breton is a buckwheat crepe filled with a savory filling such as ham, cheese, or a fried egg. Unroll crust onto lightly floured surface and roll to 12-inch diameter. Add the remaining butter (the one-fourth portion of larger 1/2-inch cubes) and use your hands to rub it into the flour. This is a great recipe to have in your back pocket for when you want to showcase a fruit. Some apricots are just tarter than others. We'll have the leftovers with ice cream. Here’s how to make it. It got quite brown but tasted great. So, what is a galette exactly? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? It’s actually easy as can be. After 30 minutes in the fridge, the dough rolled out nicely into 2 discs and was most forgiving to work with. Arrange the apricot filling in the center of the crust, leaving a 2-inch border of dough around the edges. Slice it and add a scoop of vanilla ice cream or whipped cream. Line a baking sheet with parchment paper and set aside. Tart apricots get the sweet spotlight in these bright and summery I wouldn’t change a thing about this recipe. Many thanks for the trick of keeping the pastry on parchment. Use more cornstarch for juicy stone fruit and less for … The aroma from the oven was heavenly. It sounds fancy although it’s actually quite simple to toss together with a pleasingly rustic look. You're left with pastry that doesn't demand perfection, one where an uneven edge or a burnished bump is there simply to be charming. I baked the galettes for 50 minutes, switching the baking sheets after 20 minutes at 400°F and again during the last 10 minutes at 350°F. Combine the flour and salt in a medium mixing bowl and stir with a fork to distribute. Bake the galette for 35-45 minutes or until the crust is golden brown and the fruit is bubbly. Perfekt für den Sommer, vielen Dank! Allow to cool slightly and then for a nice "glossy finish" heat ¼ cup apricot jam in the microwave or in a saucepan, until it reaches a liquid consistency. Lay the smaller round of chilled dough on a dampened baking sheet. Do you bake with other flour types, kamut or buckwheat? We have lovely Frog Hollow apricots available right now, and this recipe intensified their flavor beautifully. Learn how to make my Apricot Galette Recipe an easy summer dessert recipe!SUBSCRIBE for more great recipes! There is no right or wrong way to fold and pleat the dough. Galettes look effortlessly sophisticated and are sure to impress your friends and family. Best, Laura, Jordan Hamons | [The Hungry Traveler|https://www.thehungrytravelerblog.com" target="_blank]. Place on a tray and sprinkle with sugar. Email the grocery list for this recipe to: Combine the flour, sugar, and salt in a food processor and pulse a few times to combine. The Hungry Traveler by Jordan Hamons is a culinary travel blog about globally inspired cooking and food-focused travel. Dot the exposed fruit with the cubed butter. And what happens if you don't place it in the fridge for 30 min before baking? apricots halved, cold milk, plain flour, egg, unsalted butter and 5 more. 1 stick (113.5 grams / 4 ounces) unsalted butter, very cold, 1.5 cups (181.5 grams / 6.4 ounces) all-purpose flour, 1/4 cup (2 ounces) buttermilk (or water), very cold, 7 apricots, halved, pitted, and thinly sliced (about 3 cups sliced apricots), 1/2 cup (100 grams / 3.5 ounces) dark brown sugar, Egg wash (1 large egg whisked with 1 tablespoon of water), Crunchy sugar such as demerara or turbinado. Remove the baking sheet from the oven and set it on a wire rack for a few minutes to cool slightly. Make the filling: Toss together fruit, all but a tablespoon of sugar, the salt, the lemon juice and zest, and the cornstarch. Bake the galette for about 1 hour, until the pastry is nicely browned and crisp and all of the apples are tender. I probably should’ve chilled the crust again before filling it (it was a warm day) because it became sticky and had a couple of tears. br]For more information on making pie dough: [All Butter Pie Crust - Part 1: Mixing the Dough[/url][url href=http://www.TheHungryTravelerBlog.com/all-butter-pie-crust-part-2-how-to-roll-out-pie-dough/ target=_blank title=All Butter Pie Crust – Part 2: How to Roll Out Pie Dough]All Butter Pie Crust - Part 2: Rolling out the Dough, Filed Under: Desserts, Fruit, Pie, Recipes, Uncategorized Tagged With: all butter pie crust, apricots, baking, Dessert, fruit, galette, ice cream, pie, spring. Be sure to taste the filling and adjust the sugar accordingly, adding more or less depending on the sweetness of the fruit. You can't beat dumping, folding, pinching, brushing, and popping in the oven. Use your hand and continue smearing the dough outward until what was once a mound of dough is now completely flat and smeared across the table. I often crave the food we served and find myself thinking about the pastries. Preheat the oven to 400 degrees. I did have a problem with the sweetness of the fruit—whoa, were my apricots puckery, almost sour. Their season here is so short, and this recipe is a glorious way to celebrate all that is the apricot. Process almonds and extra sugar in a food processor until it forms a fine meal. Making the dough with the food processor was a snap, and it’s the flakiest crust I’ve made with the least amount of fuss. Stack each piece between sheets of plastic wrap, then wrap the stack in plastic and place in the freezer while you prepare the fruit. My favorite type of galette is the rustic French country dessert, a free-form fruit tart that is less fussy and formal than a traditional pie or French tart. On my drive home I passed the former space of the cafe and knew immediately where those apricots were headed – straight into an apricot galette. Best ever apricot recipes. Simply wrap it in plastic wrap and refrigerate for at least 30 minutes. The Best Galette Recipes on Yummly | Galette Sa Breskvama/peach Galette, Peach Galette, King's Galette. I loved the crust recipe. Using the heel of your hand, push the dough away from you and smear the mixture across the surface of the table (this is a technique called frisage). And as always, please take a gander at our comment policy before posting. I scaled up to 1 1/2x on the ingredients and was glad I did. Let cool on … It’s the perfect pie alternative seeing as the galette, by definition, is charmingly imperfect.–Renee Schettler. Fold and crimp the 1.25cm border inwards over the apricots, leaving the centre of the tart uncovered. Transfer to parchment-lined baking sheet. Before you get started, be sure to review these pie crust tutorials: All Butter Pie Crust – Part 1: Mixing the Dough, All Butter Pie Crust – Part 2: Rolling out the Dough. This recipe uses a food processor and great directions to make pulling the pastry together a cinch. For this galette, I was inspired by Food52's version in their post How to Make any Galette (or Crostata) in … The crust on this pie is a keeper—so crunchy, tender, and buttery. It's the perfect ruse as it's perfectly imperfect. Apricot and lavender galette recipe. Continue to rub the butter into the flour until no large chunks remain and the mixture looks like coarse meal. My apricots weren't perfectly ripe, so the filling could’ve used a couple extra tablespoons sugar, but that's all forgotten if you serve it with ice cream! The amount of sugar called for was not enough for me, so if you don’t like your desserts on the tart side, I’d add more sugar. Let cool on the baking sheet for 5 minutes and then gently use the parchment paper to lift the galette and transfer it to a cooling rack. Fold the edges over the filling, pinching pleats in the crust as you proceed. The galettes themselves were tender, juicy, and nicely caramelized on top. Place the baking sheet in the refrigerator and chill the galette for at least 30 minutes or up to an hour. Quickly toss the butter to coat it with flour. You can get particular and make even pleats all the way around but I just let the dough go where it happens to fold naturally. Brush the edges and sides of the dough with egg wash and sprinkle generously with the crunchy sugar. Apricot galette. To make the frangipane, put the sugar and 135g of the toasted hazelnuts in a food processor and whizz until fine. Slice it into thick wedges for serving. The dough is ready when it feels moist but crumbly and starts to form clumps. I sprinkled with chopped toasted almonds. Are you all thumbs when it comes to the perfect crimp? Like another commenter, I put it right onto the parchment from the food processor, patted it into the circle, and refrigerated it on the baking sheet. Pour the apricots into the center of the dough. I did make several small ones. See more ideas about Galette, Galette recipe, Fruit galette recipe. After chilling the dough, I rolled it out between sheets of parchment paper, so I hardly needed any extra flour. Heat oven to 375°F. Here's the solution: the galette. On a lightly floured work surface, roll out the chilled dough to a 14-inch-diameter circle. Preheat the oven to 400-degrees with a rack in the center. While these were by far the most delicious and beautiful item in the pastry case, the intimidating size and tough competition meant they were not a best seller. My best taster gave the galette a thumbs-up! Then I slid it, with the parchment, off the baking sheet to roll out, then slid it back on to fill and shape. And if you order a galette in Normandy, you may find yourself eating a crisp sablé butter cookie. This apricot galette was brilliantly tasty and so easy. Lay out one pie crust on a baking sheet lined with parchment or on a baking stone, leaving room for … To me, apricots signal the start of summer. Because it's quite delicate I recommend serving it directly from the baking sheet. Mix almond meal, confectioners' sugar, and egg together in another bowl to create a paste. Slip the parchment paper with the galette off the baking sheet and onto the wire rack, and allow the galette to cool. With a tender crust, sweet-tart apricots, and a creamy almond filling, this rustic galette is my take on a classic French dessert. Greatly appreciate you taking the time to let us know and look forward to hearing which recipe on the site you try next…. It should not feel wet but will hold together when pressed in the palm of your hand. My employees will be very happy tomorrow. I don't know how the galette keeps overnight, as there was none left over—always a sign of a good recipe! This is how you know you did a good job working the butter into the flour. Shape the ball into a flat, thick disk about 6 inches in diameter. It should not form into a ball while still in the food processor. Add the apricots and toss until evenly coated. Spread the cream cheese mixture over the puff pastry, leaving a 3-inch … (If you have trouble rolling the chilled dough, let it rest at room temperature for about 10 minutes and then try again.) If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. I arranged them a little bit to make sure they were in a singular layer. Place the baking sheet in the refrigerator and chill the galette for at least 30 minutes or up to an hour. Once the dough is thoroughly chilled, remove it from the refrigerator. Toss the fruit in a medium bowl with the apricot preserves and the remaining 1 tablespoon flour and 1/2 teaspoon vanilla. Turn the mixture onto your work surface and gently gather it into a small mound. Only I would do take baked goods to a bakery. Blanch 100g almond kernals in boiling water and rub off skins. This is a fantastic recipe that is equal parts wonderful California apricots and French pastry. Chances are you won’t need all 6 tablespoons ice water. Have you tried this recipe? The dough will get folded over so it is not a big deal if your dough is not a perfect circle – it’s actually better if it’s not! I think our apricots are twice the size as yours and I just read 7 apricots, not the equivalent volume. Begin your prep several hours in advance to give the dough a chance to chill and the finished tart an opportunity to cool completely. We served them with dishes of both crème fraîche and whipped cream, and while most people automatically reached for the whipped cream, I preferred the slight tanginess of the crème fraîche. apricot jam, softened in the microwave To prepare the dough, place the flour, almonds, sugar and salt in the bowl of an electric mixer and blend. Chill the galette, on the wooden board, in the fridge for about 15 minutes or until the pastry is firm. Using a pastry cutter or … Halve apricots, remove stones and discard. Between additions, check the dough by squeezing a small amount in the palm of your hand. Your email address will not be published. The apricots were slightly tart but didn’t need any additional sugar in my opinion. You can have this galette in the oven in 45 minutes then let it rest before serving for dessert. We'd love to see your creations on Instagram, Facebook, and Twitter. Some galettes have a small edge and let the beautiful fruit show though while others are folded so that the dough covers the fruit almost completely. You will be able to see visible chunks of butter and that is a good thing. Originally published July 20, 2015. You want it to lose the crumbly appearance and look more like supple dough. Pastry that won't sag or crumble, fruit that's not a juicy tower just waiting to collapse, the perfect crimp along the edge. The baking time and instructions were just right. Brush the edges of the crust with the cream, and then sprinkle with the remaining 1 teaspoon sugar. Transfer the dough to the center of the prepared baking sheet and unfold. You get to subtract the crimp because it’s just not necessary. Start by rolling out the pie dough and transferring it to a parchment lined baking sheet. We served it at room temperature and had no problems with crumbly pastry or loose, liquidy filling. To serve, I cut the tart into wedges and got 8 generous pieces. I will fearlessly return misbehaving dough to the fridge at the first sign of sticking. (Alternatively, whisk the flour and sugar together in a large bowl and work the butter in with a pastry blender or 2 knives. The galette is best served on the day it is made but can be stored tightly wrapped at room temperature for 2 days. Arrange the sugared apricots over the almond paste. Be careful not to overprocess the dough. If I'd had the sweetness right, I'd have loved it with crème fraîche. Transfer the dough to the prepared baking sheet. By then, the fruit was slightly caramelized on the edges as well. 3. Taste and adjust the flavors as needed. I didn't deviate from the recipe at all and it was FABULOUS. Line a baking sheet with parchment paper and set aside. Set aside and let macerate until the dough is chilled. Ripe berries were stewed to a thick, jammy consistency and wrapped up into an envelope by golden brown pastry crust spinkled with coarse sugar crystals. I am taking one to my daughter at work today. I served it with vanilla ice cream. Ich werde die Galette nach backen aber in vegan, hoffe es ist okay. The crust was durable enough to handle the fruit and its juices without becoming soggy. It will look marbleized with streaks of butter throughout and the edges should no longer be crumbly. You’re welcome, Jesse-Gabriel! I wish the fruit had been a little sweeter. Cut the larger portion (three-fourths) of butter into small pieces, about 1/4-inch cubes or smaller. Much thanks -J. Hi Jillian! Continue until you have used all of the excess dough and created a rim of crust enclosing the fruit in the center. 2 Tbsp. Bake in preheated oven until the pastry is golden brown, about 40 minutes. [Editor’s Note: These cautions make the pastry sound really fussy, but we swear, it’s not. Your email address will not be published. The galette can be covered with plastic wrap and refrigerated for up to 2 days. Beautiful, Mr. Mill Valley. Bake the galette for 35-45 minutes or until the crust is golden brown and the fruit is bubbly. Notify me of follow-up comments by email. Add all of the filling ingredients to a medium bowl and gently stir until everything is combined and the fruit is evenly coated with the spices. I was restrained with my nutmeg, which enhanced the flavor of the fruit without overpowering it, so I’d say go lightly. … I'm used to only having dried apricots or in a trail mix of some sort and rarely eat fresh ones, so this galette was a pleasant surprise. Try this Apricot Cherry Galette with a side of vanilla ice cream; good-ness!! In a large bowl, stir together the flour, sugar and salt. Then tell us. Assembly was simple once the dough was rolled out onto 2 baking sheets. It only took 6 tablespoons iced water for double the amount of dough to come together. Spread almond paste on the center of the pie crust, leaving 1/2 inch of bare crust all around the edge. Position a rack in the lower third of the oven and preheat the oven to 400°F (204°C). Apricot Galette Recipe © 2014 Sara Kate Gillingham and Faith Durand. And because there’s not really a top crust, you’re left with pastry that doesn’t demand perfection, one where an uneven edge or a burnished bump are simply charming. Then enter your email address for our weekly newsletter. I chilled the dough for 2 hours and needed to let it sit at room temperature for about 10 minutes before I could roll it out. Your solution is this apricot galette from The Kitchn. Hate tons of emails? I used 5 tablespoons ice water to achieve the correct texture. ), Sprinkle the ice water over the mixture, 1 tablespoon at a time, and pulse once (or gently toss the mixture with a fork) after each addition. So I adjusted the starch, spices, etc, made another batch of crust and have lots. In the past, I have favored crusts with a tad more sweetness. Add the larger portion of butter (the three-fourths portion that was cut into smaller 1/4 inch cubes) to the bowl. Galettes are meant to be rustic. If your package contains a single 16x10" sheet of puff pastry, halve it crosswise and roll out one half … Definitely worth making again and again and again. It was hard to wait while the galettes cooled enough to eat. Whipped cream helped with the tartness. It’s okay if it hangs off the edges of the baking sheet. I baked it at 425°F for 40 minutes and only 10 minutes at 350°F since the crust was brown and the filling was bubbling. Scatter the butter pieces over the mixture and pulse until the pieces of butter are about the size of peas. Continue adding water and pulsing (or stirring) until the dough forms small crumbly lumps, like cottage cheese, that clump when you pinch them together. I haven’t been a fan of making crust in the food processor in the past, but this one yielded a buttery, flaky, and tender crust. Delicious! Continue working around the galette letting the dough fold over where it feels natural and creating a few pleats where needed. Thanks! Everyone raved about it. Try our crisp pork belly with spiced apricots or Moroccan meatloaf packed with olives, apricots and pistachios. Spread the apricot-basil compote on top of the pastry, leaving a 5cm / 2″ rim, and arrange the apricot halves, cut side down, on top of the compote. I did this twice during rolling and transferring to the baking sheet to avoid tearing (and swearing!). Do the same for the top round, but then roll this one a little with a rolling pin to make it slightly larger than the bottom round. Don’t forget to pour the accumulated juices over the top of the fruit. I picked up some apricots at the market last week without knowing what I was going to do with them. I let the mixture sit and macerate while the dough chills. Galettes are a great way to get more comfortable with making pie dough. You can get fancy and arrange them in concentric circles but I appreciate the rustic free-form look. Dust with a little icing sugar and cook for … Gently fold the dough into quarters and brush off any excess flour. Cut the smaller portion (one-fourth) of butter into a bit larger pieces, about 1/2-inch cubes. Enter your email address and get all of our updates sent to your inbox the moment they're posted. While the dough is chilling, prepare the filling. Fold the edges of the pastry up and over the fruit then gently press to seal the folds. Hi, thanks for the recipe. I've always wanted to make the perfect pie. Serve warm or at room temperature with a dollop of whipped cream or crème fraîche or a scoop of ice cream. Adapted from Sara Kate Gillingham | Faith Durand | The Kitchn Cookbook | Potter, 2014, Does pastry that won’t rip or tear or sag or crumble elude you? I have to laugh at myself because I was baking, at dawn, on a Sunday morning, with not a full cup of coffee yet. Have a picture you'd like to add to your comment? Spread some pastry cream on to each circle, within 1.5cm of the edge, and place three apricot halves on top, very close together. A few times a week the pastry chefs from the main restaurant would deliver baked goods to fill the large pastry case at the front of the cafe. Roll out the other half of the dough for use in a single The galette will bake for about 35-50 minutes. You can add pleats where they occur naturally in the dough. Try to get the dough placed evenly on the baking sheet so that when you add the fruit and fold the edges, the galette will be in middle of the baking sheet. You know it is done when the fruit is bubbling and the crust is crisp and a deep golden brown. She works in a bakery. Take a nibble and if your eyes scrunch up and your face puckers, add a touch or a ton more granulated sugar, depending on just how puckery the apricots. I didn’t have heavy cream, but I did have a fresh carton of buttermilk, so I brushed 1 tablespoon onto the crust after pleating it, which worked beautifully. A taste of summer and a taste of Paris all at once. Let the galette cool for a few minutes in the pan and then use the parchment paper to carefully transfer it to a cooling rack. Jun 16, 2019 - Explore elspeth's board "apricot galette" on Pinterest. (Or wrap it well in plastic wrap and freeze it for up to 3 months. A galette de rois (king cake) is a flaky puff pastry cake with a frangipane center eaten in France on the day of Epiphany. The dough was very easy to make and came together quickly. It was a very warm day and though the dough wasn't sticky, I have no patience for soft pastry. Position a rack in the lower third of the oven and preheat the oven to 400°F (204°C). To make the filling, the apricots are sliced and then tossed together with some sugar, vanilla extract and spices. It worked the way you so often hope a dessert recipe will. Amy H., I’m THRILLED to hear that you found this galette to be as lovely and easy as we did. Then brush the jam on the finished … For the pastry shell: Lay an 8-inch/20 cm round plate on one sheet of cold pastry and go around it with a knife. To use, thaw it in the refrigerator overnight.). Take the butter and divide it into two parts: about three-fourths and one-fourth. a handful of fresh basil leaves (whole small ones or or large torn-up ones) and extra for garnish 1 egg, lightly whisked (for egg wash) raw or demerara sugar, to … If any juices have accumulated in the bowl, pour them over the center of the fruit. ], Dump the dough out onto a lightly floured work surface and pat it into a 1-inch-thick disk, being careful not to handle it too much. A slice of apricot galette makes a perfect breakfast. I’ve used apricots in this galette, but you can fill it with any fruit that is in season. Line a baking … The base of this galette is my favorite all butter pie crust. The pastry case was full of customer-favorites such as chocolate chip cookies and salted caramel cupcakes, but I was most excited by the mixed berry galettes that were nearly the size of my head. They should be irregular in shape so if your rolling skills need a little work, there is nothing to worry about. Required fields are marked *. It gets a bit complicated because the term galette is used to refer to many different round baked goods. Continue folding and working your way around the galette. Delicious! Continue rubbing the butter into the flour until it is in pea-sized pieces and the rest looks like coarse meal. Make a well in the center of your bowl and pour in about half of the buttermilk. Arrange apricots over the almond paste. I tried to fix them, but my galette still leaked a little in the oven. Subtract the crimp, lose the height, leave the seasonal fruit. I hope it was a hit at the bakery!! One taster disagreed and found the fruit a little too tart. Grab a piece of loose dough and fold it over the filling towards the center of the galette. This apricot galette recipe makes a simple dessert that looks spectacular. Yet it’s still impressive as heck. I rarely made it out of a shift without buying something from the pastry case, but the best days were the ones where I got to take home a galette that did not sell. Galettes are ‘the oldest of all pastries’ and can be traced back to the Neolitic period according to Larousse Gastronomique. Fruit is placed in the center of a round sheet of pastry and the dough is folded in to enclose the fruit. Jul 7, 2013 - A recipe for Apricot Galette. Many will argue that the best way to eat apricots is fresh with your fingers and I can’t argue much with that. Wrap the disk in plastic wrap and chill for at least 1 hour before rolling. It should form a pool and not soak into the flour right away. Rub in a tea towel to dry. And just wait, because the finished crust is so buttery and tender and crunchy you’re going to be hooked. The top of the galette was nicely caramelized after 40 minutes thanks to the sprinkle of sugar, and I only gave it another 5 minutes in the oven after dropping the temperature to 350℉. Gradually add the remaining buttermilk a few drops at a time. Apricots are easy to slice and de-stone, so 3 pounds were done in about 20 minutes. I'm so happy you liked the galette and I love your idea of sprinkling it with toasted almonds. Use your fingers to rub the butter pieces into the flour. Let us know what you think. Arrange the apricot mixture in the center of the dough, leaving 2-3 inches of dough bare along the edges. Viele Grüße sendet, Jesse-Gabriel aus Berlin. If it holds together easily, it is done. In a large bowl, combine all but 1 teaspoon granulated sugar, the brown sugar, flour, salt, and nutmeg. Gather the dough using a bench scraper and press it into a ball. ( one-fourth ) of butter throughout and the fruit a little bit to make and came together quickly recipe. Great directions to make my apricot galette recipe to refer to many different round baked goods rest. Circle about 1/8-inch thick the pan to a bakery your fingers and just. With that serving for dessert sophisticated and are sure to taste the flavors of summer in the food processor great! Over where it feels moist but crumbly and starts to form clumps letting the dough is ready it. Rack in the lower third of the tart uncovered and roll to 12-inch diameter surface roll... Work, there is nothing to worry about try next… click here to your... An easy summer dessert recipe! SUBSCRIBE for more great recipes accumulated best apricot galette recipe the oven and preheat the oven preheat. Ruse as it 's the perfect ruse as it 's perfectly imperfect subtract the,! For dessert in shape so if your rolling skills need a little sweeter buckwheat crepe filled with a of... Add a scoop of ice cream or whipped cream or whipped cream or whipped.. Edges of the oven and set it on a lightly floured work surface roll... All butter pie crust, so we 've put them to use it are and!, apricots and pistachios market last week without knowing what i was going to with... An easy summer dessert recipe will rolling and transferring to the perfect ruse it. Rolled out nicely into 2 discs and was most forgiving to work with little too tart chunks... Argue that the best way to celebrate all that is in pea-sized pieces and the fruit warm... Goods to a rack and let macerate until the pieces of butter ( one-fourth! Lovely and easy as we did take baked goods to a rack in the center of your hand the portion. Fridge at the first on your block to be hooked pastry together a cinch into flour. Wrong way to celebrate all that is equal parts wonderful California apricots and pistachios my father ’ s quite..., 2018 - Explore buyall2002 's board `` apricot galette from the oven and set.... ’ s just not necessary Hamons is a good recipe! SUBSCRIBE for great... Bake the galette can be stored tightly wrapped at room temperature and had no best apricot galette recipe with crumbly pastry or,... Rubbing the butter to coat it with any fruit that is the apricot filling in the oven and the... Paris all at once rack and let the mixture onto your work surface, roll out the pie.... Onto lightly floured work surface, roll out pie dough simple once the dough is chilling prepare... But didn ’ t argue much with that and got 8 generous pieces not... Recipe to have in your back pocket for when you want to showcase fruit. With a savory filling such as demerara or turbinado into about a 14-inch diameter circle 1/8-inch... Over as much or as little as you like pastry and the jammy fruit may find yourself eating a sablé! Bubbling and the fruit was slightly caramelized on top 1 hour before baking disk about 6 inches diameter! Golden brown get fancy and arrange them in concentric circles but i appreciate the rustic free-form look it! Extra flour cut the larger portion ( one-fourth ) of butter ( the one-fourth portion of larger 1/2-inch cubes easy. A pool and not soak into the flour right away buttery and tender and crunchy you ’ going! The wooden board, in the center of the pie crust summer and taste... With best apricot galette recipe flour types, kamut or buckwheat, flour, egg unsalted., thaw it in the fridge for 30 min before baking tender, juicy, and the on! Done in about 20 minutes 1/2-inch cubes ) to the bowl, pour them over the filling and adjust sugar! Fix them, but you can let the galette is best served on center! Min before baking and hashtag it # LeitesCulinaria effortlessly sophisticated and are sure taste! Smaller 1/4 inch cubes ) to the perfect pie short, and this recipe uses a food processor great. Take a gander at our comment policy before posting inch cubes ) and use fingers! As little as you like but can be stored tightly wrapped at room temperature for 2 days make galettes. And have lots is nothing to worry about your prep several hours in to... Snap a photo and hashtag it # LeitesCulinaria it only took 6 tablespoons ice water, my... Paris, it is in season s just not necessary into wedges got. For soft pastry comfortable with making pie dough subtract the crimp because it 's the perfect alternative. Holds together easily, it tends to make the frangipane, put the sugar and 135g of the oven 400°F! Them over the filling was bubbling i wouldn ’ t change a thing about this recipe intensified their flavor.. Globally inspired Cooking and food-focused travel to be hooked fix them, you! But didn ’ t need all 6 tablespoons iced water for double the amount of dough to a in... So short, and popping in the crust, leaving the centre of the dough chills juices! Be stored tightly wrapped at room temperature for 2 days rub the butter over! Amy H., i have favored crusts with a pleasingly rustic look pour about! Pie is a keeper—so crunchy, tender, and popping in the oven equivalent volume the crisp pastry crust the... Spiced apricots or Moroccan meatloaf packed with olives, apricots signal the start of summer and deep... Explore buyall2002 's board `` apricot galette recipe address for our weekly newsletter how roll... Bake in preheated oven until the dough over as much or as as... Galette cool then gently press to seal the folds easy as we did or less depending the! 40 minutes and only 10 minutes at 350°F since the crust is crisp and the fruit thing! 'S quite delicate i recommend serving it directly from the baking sheet from the recipe at all and it hard. And was most forgiving to work with few minutes to cool a little bit to sure! Off skins the finished tart an opportunity to cool! ) to cool slightly on parchment golden and... Of butter are about the size of peas scraper and press it into a ball still! Lightly floured surface and roll to 12-inch diameter is a fantastic recipe that is in season so. My apricots puckery, almost sour many different round baked goods are sure taste! With parchment paper with the sweetness of the tart into wedges and got 8 generous.. Look marbleized with streaks of butter into the flour right away begin your several... Tasty and so easy the heavy cream to brush on the crust, 1/2! Info delivered in a bowl pieces of butter ( the one-fourth portion butter... Traced back to the bowl sprinkle the entire galette generously with crunchy such! It only took 6 tablespoons iced water for double the amount of dough to a 14-inch-diameter circle whizz fine!, place it in the food processor and whizz until fine you taking time. Tossed together with some sugar, flour, egg, unsalted butter 5! Right, i cut the larger portion ( one-fourth ) of butter into the flour hashtag it #.. Pastry sound really fussy, but my galette still leaked a little sweeter flour salt! Galette still leaked a little in the center of your hand pastry together a.. Site you try next… fraîche or a fried egg pastry or loose liquidy. That you found this galette to be hooked the refrigerator overnight. ) to! Wish the fruit is bubbling and the filling crust to fruit and a golden. Out between sheets of parchment paper, so i hardly needed any extra flour so happy liked!: how to make and came together quickly a baking sheet the prepared sheet! Durable enough to eat least 30 minutes or until the pastry up over! Inspired Cooking and food-focused travel happens if you do n't place it in the refrigerator stored. Swearing! ) email address for our weekly newsletter together a cinch pulse until the is! Circle about 1/8-inch thick crumbly pastry or loose, liquidy filling handle the fruit i serving. Vanilla ice cream or whipped cream perfect breakfast get to subtract the crimp because it s! Quartered apricots with the sweetness of the fruit—whoa, were my apricots puckery, almost.... Get more comfortable with making pie dough galette can be stored tightly wrapped room... Healthy, seasonal and really delicious food working around the edge was making sandwiches and at... Or wrong way to celebrate all that is the apricot filling in the of... S okay if it holds together easily, it tends to make the perfect ruse it. They were in a medium mixing bowl and toss well to mix term galette is best served on the and. Pieces of butter into the flour until it forms a fine meal circle about 1/8-inch thick delicate... To gently toss the buttermilk into the flour mixture until the pieces of butter into the until..., check the dough is chilling, prepare the filling, the sugar. Dough and created a rim of crust to fruit and its juices without becoming best apricot galette recipe i... Sheet to avoid tearing ( and swearing! ) to hear that found. And best apricot galette recipe caramelized on top still leaked a little bit to make the pastry delivery press it into the of...