The beauty of summer time is by far the amazing abundance of fresh fruits we can find everywhere we look. Apricots are perhaps a less popular choice, but they are packed with vitamins, low in calories, sweet and meaty, with just enough tartness to balance them out and when ripe, they make a wonderful filling for galettes.
Simple, perfectly-imperfect and undeniably appetizing, this recipe of rustic galette also work well with peaches, apples, pears, rhubarb, or any other fruit, depending on the season.
Serves 8
1 cup flour all-purpose (125g)
1/2 cup almond flour (45g)
1/4 cup coconut sugar (30g)
5 tbsp butter, cold from fridge (50g)
1 egg, beaten (use 3/4 for the pastry + keep 1/4 as egg wash)
1/4 tsp salt
1 tbsp almond milk
10 ripe apricots, halved
1 branch fresh rosemary, roughly cut
4 branches fresh thyme
2 tbsp lemon juice, freshly squeeze
1 tbsp coconut sugar
2 ripe apricots, cut in small pieces
1/2 tbsp fresh rosemary, thinly chopped
1/2 tbsp fresh thyme leaves
1/2 tbsp butter
2 tsp coconut sugar
1 tbsp water
1. In a large bowl, mix together the flour, almond flour and coconut sugar.
2. Using a grater, grate cold butter on the top of the flour mix. Working quickly, using your fingers, break the butter into flour until the mixture looks like wet sand.
3. Add 3/4 of the beaten egg, salt and almond milk and work the dough.
4. Knead a few minutes until the dough is completely smooth and slightly tacky to the touch. Form a ball, place it in between two sheets of parchment and flatten it. First with your hands, then with the help of a rollin pin, shape the dough into a thin round, stopping when the edge of the dough gets to the shortest sides of the parchment (avoid having a round bigger than the parchment). For a rustic crust effect, make sure the dough edges are imperfect and impaired.
5. If you have time, refrigerate the dough for at least 1 hour (or up to 2 days). But if you don’t want to wait that long, just leave it flat in the freezer for 10 minutes, the time to prepare the apricots.
6. Preheat oven to 350F (175C)
7. In a mixing bowl, place apricots cut in half with fresh rosemary and thyme branches, lemon juice, coconut sugar, and combine. Make sure all apricots are well coated.
8. Cover with aluminum and place in the fridge for 20 minutes. Don’t leave the apricots marinated more than half and hour or they will turn into jam.
9. In a small sauce pan, place the apricots cut in small pieces, thyme leaves, thinly chopped rosemary, butter, coconut sugar and water.
10. Place it over low-medium heat and once the mixture starts to bubble, let it simmer for 5 minutes, the time for the spices to release all their flavors into the butter and apricots.
11. Place the mixture in a small container and blend using an immersion blender until completely smooth puree. Set aside.
12. Remove the short pastry dough from the fridge (or the freezer), place it on your baking tray and gently pull out the parchment paper on the top (during the first few minutes be very gentle with the cold dough as it can easily break).
13. With the help of a spoon, spread the still warm apricot-thyme-rosemary puree on the center of the dough, leaving about 3 inches border all around.
14. Remove the marinated apricots from the fridge. Place one apricot at the time on the cutting board, and cut it into small slices. Once cut, arrange roughly the slices over the apricot puree. Repeat until all apricots are used, making sure that all the slices cover completely the puree. Arrange pieces of thymes and rosemary on top to decorate.
15. Fold the edges of the short pastry dough up around the filling. Brush the edges of the dough with the 1/4 beaten egg set aside and sprinkle them with coconut sugar.
16. Bake for 35 minutes or until the crust is golden brown and the fruits are bubbling.
17. Let it cool down for about 30 minutes before having a taste. It is best eaten at room temperature.
Cheers Xx
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