Perfectly summer when apricots and strawberries are at the height of the season. Sprinkled with chopped pistachios along with a drizzle of honey and olive oil glaze, a perfect dessert enjoyed with a glass of crisp white wine. This galette makes a smaller version than my usual galette recipe, so feel free to double the ingredients if you are feeding a dinner party of guests.
STRAWBERRY & APRICOT GALETTE
Recipe: Candice Hunsinger
Makes: 1 – 8″ round, serves 6
DOUGH INGREDIENTS
1 c. All Purpose Flour
1 TBS Granulated Cane Sugar
1/8 tsp Himalayan Pink Salt
Zest from half a Lemon
6 TBS c. Unsalted Butter – cold, diced and kept chilled
3-5 TBS ice cold Water
FILLING INGREDIENTS
1 pint Strawberries, greens removed, but kept whole
6-7 Apricots, halved
1 tsp Orange Blossom Water (if you have it)
2 TBS Granulated Cane Sugar
1/8 tsp Himalayan Pink Salt
Zest from half of a Lemon
Juice from entire Lemon
1 Egg for egg wash – whisk with 1 tsp water
1/4 cup Pistachios, finely chopped, for garnish
DOUGH ASSEMBLY
1. Line a cookie sheet with parchment paper and set aside.
2. Combine the Flours, Sugar, Salt and Lemon zest in a medium-sized mixing bowl. Whisk with a fork to incorporate.
3. Dice the cold Butter. Using your fingers, quickly pinch the butter into flour mixture until it resembles a pea size – within reason, don’t obsess.
4. Slowly add the Water, 1 tablespoon at a time, just until the dough comes together – you want it to be smooth enough to hold shape when pinched into a ball, but still with a little crumbling (test roll a little piece if you aren’t sure!).
5. Flour the disk on both sides. Between two pieces of parchment, roll the dough out into a round shape until just under ¼” thickness (it’s okay to have cracked edges – they add to the rustic charm).
6. Place onto the parchment lined cookie sheet. Place into the refrigerator while preparing the filling.
NOTE: most recipes will tell you to shape into a disk and refrigerate before rolling out. I like to be more efficient than that. I prefer to roll out while the dough is soft and workable and refrigerate later. You will see below…)
FILLING/GALETTE ASSEMBLY
1. In a medium-sized mixing bowl, combine the Strawberries and Apricots with the Sugar, Orange Blossom Water, Salt, Lemon Zest and Juice and gently coat the fruits until glazed.
2. Remove the dough from the refrigerator. Make a heaping pile of the fruit in the center of the dough or place the fruits in a desired pattern. Be sure to leave a 2″ border of dough around the fruit. Try not to include the juice yet – we will incorporate it last.
3. Using your hands or the parchment paper as a tool, gently drape the edges over dough over the fruit. As the dough overlaps, pinch the bottom to ensure it is sealed. Once the dough is completely formed around the fruit, you can pour any of the remaining juice onto the fruit, but not allowing it to drip on the fruit.
4. Egg wash the dough using a pastry brush and sprinkle with sugar, if desired.
5. Place into the refrigerator for 1 hour or more. Preheat the oven to 400 degrees 20 minutes before baking.
6. Once the galette dough is firm, bake for 20 minutes. Rotate the tray and bake for another 15-20 minutes or until the dough is golden brown.
7. Hot from the oven, pour or brush the Honey and Olive Oil glaze, below, over the fruit and sprinkle with the Pistachios. Let cool for at least 20 minutes to set.
HONEY & OLIVE OIL GLAZE
1 TBS Honey
1 TBS Olive Oil
SYRUP ASSEMBLY
1. Add all of the ingredients in a small bowl and whisk with a fork until combined.
