I am into stone fruits and pie crust these days. I can’t get enough of peaches, plums, apricots and cherries. Late summer means pie baking and while I love to make pie dough, sometimes I just want crust and baked fruit. Rolling out neat rows of lattice, crimping , chilling, blind baking can be such a chore.
Just give me crust!
I give you- the galette. A simple dessert of quick pie dough, baked fruit and a creamy topping. Just roll it out, fill it up, press up the edges, and bake.
I prefer apricots with this galette, but peaches and plums look beautiful. Chill the dough for 2 hours to fully saturate the flour with the butter. So simple.
1 1/4 cup all purpose flour
1 TBSP sugar
1/4 tsp Kosher salt
1 stick butter, cold , cut into pieces
2 + TBSP ice cold water
7-8 apricots, pitted and sliced
3 TBSP apricot jam, heated until melted
1 TBSP coarse sugar
1 tsp vanilla bean paste
1 cup heavy cream
corn meal for the pan
1 large egg
Method- Serves 6 Prep time- 2 hours (chilling) . Baking time- 30 minutes
- In the bowl of a food processor, pulse flour, 1 TBSP sugar and kosher salt until combined- 1-2 pulses. Add in butter, a few TBSP at a time. Slowly add in the ice cold water until the mixture resembles wet sand.
Roll the dough out onto a floured surface and shape into a large square. Wrap the dough with plastic at least 2 hours or overnight.
- Pre heat oven to 350 degrees. Line a rimmed baking sheet with parchment paper. Sprinkle lined pan with with 1 TBSP of corn meal to prevent sticking.
Remove dough from the fridge and let rest at room temperture for 10 minutes. On a lightly floured surface, roll out the chilled dough into a large circle just wide enough to fit onto the rimmed sheet pan. Place the dough onto the prepared baking sheet.
- Fan the apricots from the center out into a layered design leaving a 2 inch border around the outside edge. Roll the edges of the dough onto and on top of the fruit. With a pastry brush, brush the melted apricot jam all over the fruit. .
- Beat the egg well – add 1 TBSP of cold water and brush the edges of the dough with the egg wash. Sprinkle the fruit and the dough with extra 1 TBSP of sugar.
Bake for 30 minutes in a 350 degree oven until bubbly. Let rest for 20 minutes before slicing.
Slice galette into wedges and top with cream.
- In the bowl of a stand mixer, combine vanilla paste and heavy cream. Beat on low for 1 minute, then increase speed to medium high. Add in the mascarpone and whip on high until light and fluffy.
Serve the whipped cream mixture over a wedge of the galette.
Sprinkle with fresh thyme leaves, if desired.
Do yourself a huge favor and use a rimmed baking sheet lined with parchment for an easy clean up and no spills in your oven.