Apricot almond galette
- Share via
Think of a galette as pie’s free-form cousin. Roll the dough out, pile in the filling and gently fold up the outer edges of the dough to hold it all together. Some recipes use a type of tart dough -- a sweeter, more cookie-like short crust -- for the pastry. Me? I stick with a flaky pie dough -- rich, buttery and not so sweet -- worked a little more to give it the strength to hold the filling without the support of a dish. Rustic yet beautiful, a galette is perfection simplified. Nothing fussy about it.
From the story: Galette, pie’s free-form cousin, is a perfect summer treat
Cut each apricot into 6 to 8 wedges, discarding the pits. Combine the apricots with the granulated sugar and almond extract in a work bowl and toss well to mix.
Heat the oven to 400 degrees. Remove the dough from the refrigerator to a flat surface lined with a lightly floured sheet of parchment. Roll the dough into a rough circle about 15 inches in diameter and a generous one-eighth-inch thick. Transfer the dough (still on the parchment) to a baking sheet.
Gently stir in the sliced almonds and raspberries with the apricots. Spoon the apricots into the center of the dough. Fold the outer 3 inches of the dough circle toward the center to make a packet, leaving the inner 4 or 5 inches of apricots uncovered (the assembled galette will be about 9 inches in diameter). Lightly brush the pastry with the beaten egg, then scatter the coarse sugar over the apricots and pastry.
Bake until the crust is golden-brown and the apricots are softened, about 45 minutes. Start checking the galette after 30 minutes, and loosely cover the fruit with a sheet of foil if they color too quickly. Cool the galette 15 to 20 minutes before slicing.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
