One of my favorite ways to use up fresh fruit is by making a galette for dessert on a summer evening. These free-form tarts are easy to throw together, and they come in handy for those perfectly ripe fruits that are going to turn to overripe before the kids and I have the chance to get to them.
For these, I used a few apricots I had purchased over the weekend that had been waiting patiently for me. I combined them with the last of our strawberries, not quite enough left to offer to the kids for lunch without a fight ensuing, and in no time, I had a summer dessert coming out of the oven just as we finished eating dinner.
Galettes are also convenient in that you can make extra dough, freeze it and just use it when the moment strikes. It's easy to throw together, and with a scoop of ice cream over the top, it makes the perfect dessert for last-minute guests.
Galette Dough (adapted from Julia Child):
3 tablespoons Greek yogurt
1/3 cup ice water
1 cup all-purpose flour
¼ cup yellow cornmeal
1 teaspoon sugar
½ teaspoon salt
7 tablespoons cold unsalted butter, cut into ½" pieces
In a small bowl, stir the Greek yogurt and the ice water together. Set aside. Place flour, cornmeal, sugar and salt into a food processor with metal blade. Pulse until combined. Sprinkle the butter pieces over the flour mixture. Pulse 8 to 10 times. You should still see butter chunks in the mix as large as pea-sized pieces. Add the yogurt mixture and run just until the dough forms soft curd-shaped pieces.
Remove the dough from the processor, divide in half and press into two round disks. Wrap in plastic wrap and chill for at least two hours.
Dough can be refrigerated for two days or frozen for up to a month. To thaw, remove from freezer and thaw at room temperature for 20 minutes before rolling between two sheets of parchment.
6 fresh apricots, sliced
1 cup strawberries, sliced
2 tablespoons turbinado sugar
To assemble the galette:
4 shortbread cookies (about 1/3 cup), crumbled
1 teaspoon water
1 tablespoon turbinado sugar
1 tablespoon honey
Preheat oven to 400º F. Gently toss together apricots, strawberries and 2 tablespoons turbinado sugar. Roll out each piece of dough into a 10" circle on a piece of parchment. In the center of the circle spread half the cookie crumbs on each dough circle up to 2.5" from the edge. Spoon the strawberry-apricot filling over the cookie crumbs and then drizzle with honey. Carefully fold the edges of the dough over the filling. Start in one spot and work your way around the circle, creasing every 3 inches or so. In a small bowl, whisk together the egg and water. Brush the egg mixture over the edges of the galette dough. Sprinkle the remaining tablespoon of turbinado sugar over the crust edges.
Bake on the parchment paper at 400º F for 35-40 minutes, until edges are golden brown and crisp. Remove from oven, cool slightly and serve warm.
Makes two 8" galettes.
Photos by Shaina Olmanson
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