Apricot Galette

A galette is a rustic free form tart that can be either savory or sweet. She’s pie’s effortlessly chic cousin who jets off to Europe for the weekend. Is she as refined and put together as pie? No. Is she as sweet as pie? Not a chance (only 3 tablespoons of sugar in this whole recipe!). Is she a little flaky? Yes. But, in some ways her simplicity makes her more sophisticated. She’s rough around the edges and gives zero f***’s. Galette, ladies and gentlemen.

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Apricot Galette

From Food52

2 cups flour
1 tablespoon sugar
1/8 teaspoon salt
1 1/2 stick cold butter or margarine
1/4 cup ice water
12 apricots, cut into quarters
2 tablespoons sugar plus extra for the crust
1 tablespoon cornstarch
2 tablespoons milk or almond milk

Preheat oven to 400 degrees. Place a pizza stone in the oven.

In a bowl, mix the flour, sugar and salt. Using two forks, cut in the butter until the mixture becomes course in texture.  Slowly pour in the ice water, a little bit at a time until the dough starts to stick together. Wrap the dough in plastic wrap and form into a flat round disk. Chill in the refrigerator for at least 30 minutes.

Mix the apricots in a bowl with the sugar and cornstarch.

Roll out your dough into a 12-inch diameter circle on a piece of parchment paper. Lay the fruit in the center of the dough arranging artfully. Fold the edges toward the center of the galette. Brush edges with milk and sprinkle the sugar on.

Place the galette on the pizza stone and bake for about 45 minutes or until crust is golden brown. Let the galette cool on a rack before slicing.

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