While I usually pride myself on coming up with wholesome, good-for-you recipes, today’s Apricot Raspberry Galette is not even trying to be healthy. The rich pastry crust is full of butter, and it’s sprinkled with sugar to boot.
I can tell you that the fruit filling requires no thickeners or extra sweetener; it’s a simple mix of raspberries and apricots at their peak of ripeness. Use whatever is in season where you are — my friend Cheryl made a killer galette last week with cherries, and her recipe for one with apricots and blueberries looks equally amazing. I’ve seen versions with peaches, plums, blackberries . . . pretty much any summer fruit is a winner here. Oh, and don’t fret if there’s still fruit juice bubbling away as you remove the galette from the oven — an hour or so at room temperature and it’ll set right up.
Galettes are easier to make than traditional pies, and much simpler to plate — this flat dessert requires no awkward wedging out of a pie dish. If you’re like me, you’ll appreciate the klutz-proof design. Just slice it like a pizza and slide it onto plates, and you’ll have served a breezy summer dessert like a pro.
Apricot Raspberry Galette (printer-friendly version)
(makes 2 galettes or 9″ pie crusts)
1 C. (2 sticks) unsalted butter
1/4 C. (60 grams) virgin coconut oil
1 1/2 C. (180 g.) white whole wheat flour
1 1/2 C. (180 g.) all purpose flour
1 tsp. kosher salt
1 extra-large egg
1 Tbsp. white distilled vinegar
1/4 C. cold water
Galette Filling (for one galette)
1/2 pint (6 ounces) raspberries
5 medium Blenheim apricots
1 extra-large egg
1 Tbsp. half and half
2 Tbsp. Turbinado sugar
1. Cut the butter into 1/2″ cubes and place in large mixing bowl. Add the coconut oil.
2. Add the flours and salt to the mixing bowl. Using a pastry cutter, incorporate the butter and coconut oil into the flour until mixture resembles coarse sand, until lumps of butter are pea-sized or smaller.
3. In a small bowl, whisk together egg, vinegar, and water. Drizzle into the large bowl, then use a dough whisk to incorporate into the butter and flour mixture, stirring until just mixed in.
4. Divide the dough into two pieces, shape them into 6-inch disks, and cover with saran wrap. Refrigerate for at least one hour.
5. To roll out dough for galette: remove disk from plastic wrap, and sprinkle both sides with flour. Place on top of parchment paper, and roll out into a circle, 12 inches in diameter.
6. Arrange your fruit on top of the galette, leaving about 3 inches of dough as a boarder. Fold the boarder of dough back over the fruit, arranging in pleats evenly around the galette.
7. For the egg wash: whisk together egg and half and half until thoroughly combined. Use a pastry brush to brush an even layer of egg wash over the exposed pastry border of the galette.
9. Sprinkle the pastry with Turbinado sugar, then slide your galette (still on the parchment paper) onto a cookie sheet. Place in freezer for 15 minutes.
10. While the galette is briefly chilling, preheat oven to 375F.
11. Bake galette for 45 minutes, or until the crust is golden brown. Let cool to room temperature, slice and serve.