This is one of those recipes that took a while to develop but with some patience and some advice, I was able to get it to just the place I wanted it to be.
On my summer journey to make every possible type of pie/cobbler/crumble type thing, I just had to throw a galette in there. I thought galettes were supposed to be easier than pies but I think I made it harder on myself. This first started with the idea of mini galettes as it had been a while since I'd made anything mini. I wanted to bring individual ones to work but also wanted to try a different shape other than the usual circle. I've been inspired by puff pastry lately so the idea of doing something with fruit on top of a square piece of pastry was in my head. However, galette dough is trickier to work with in smaller sizes and after many renditions of many rectangular galettes, I concluded that perhaps doing mini galettes was a bit ambitious. With a deep sigh, I went back to square one (literally).
The second round was still rectangular but normal-sized and very similar to this one. As you can see, I chose to finish it off with a crumb topping to produce something that was like a cross between a crumble and a galette except that it completely hid the pattern I had carefully placed. I was making this at my Dad's house and he happened to have limes which paired quite nicely with apricots. Since both are tart, the lime adds a nice zing that is hard to achieve with the already sweet white nectarines and strawberries that I had chosen to highlight in the first round.
So here we are on the third round which was happily gobbled down by my coworkers who all agreed the flavor combination of apricot and lime was a winner. The key to galette fillings is to keep it minimal and focus on highlighting the fruit. And you absolutely want to minimize the amount of liquid so there is no spillage or soggy bottom. This is achieved by tossing the fruit with flour and not flavoring it with any additional liquid like lime or lemon juice. I would normally do this in a pie but since summer fruits are already naturally juicy, I resisted temptation.
Like plums, I think I prefer my apricots to be cooked rather than fresh so this was an excellent way to use them up. A couple of friends and I split Cloverleaf Farm's Ugly Fruit boxes every week, which allows us to try a wide variety of different stone fruits at a decent cost while also helping to reduce food waste. I have found these "ugly" fruits (there aren't really that many blemishes) to be some of the tastiest stone fruit I've had all summer. It's always exciting to see what varieties will be offered each week and what each will taste like. I will be sad when stone fruit season ends and I plan to make this galette as much as I can before the season is over!
Some tips I learned about galette dough from Kelli of Crust Pies:
- Whereas in pie dough, you want larger chunks of butter, smaller chunks are better for galette dough
- You will need more room than you think to fold the dough over the fruit (this was 2" for this galette)
- Be gentle when rolling out the dough so that it doesn't work the dough too much
- Always keep the dough chilled, especially in these hot summer months
And most importantly, eat it to your heart's content.
Apricot and Lime Galette
Yields: one approximately 10-inch galette
There may seem to be a lot of unneeded chilling going on in this recipe. I may be a little bit paranoid about overly warm dough but it does help to manage the dough in the summer by chilling it between each step.
- Pie dough for one crust (See this recipe for more details. Cut your butter in half pea-sized chunks for this recipe)
- Zest of 2 limes
- 2 tablespoons granulated sugar
- 6 apricots, each sliced into 8 pieces
- 2 tablespoons flour
- ¼ teaspoon freshly ground nutmeg
- Pinch of salt
- Egg wash for brushing
Prepare pie/galette dough. This can be done several days in advance. When ready to make galette, roll dough out in a rectangular/square shape. To achieve this, on a floured surface, gently roll vertically a few strokes and then horizontally. Rotate dough 90º and repeat the same strokes until dough is 12-inches across both top and bottom. Keep adding flour on your surface if it is sticking. Place on parchment or a non-stick baking sheet in the fridge for 15-30 minutes.
In the meantime massage lime zest with granulated sugar to release the oils. Add apricots, flour, nutmeg and salt. Stir to combine. The fruit should look lightly coated.
Remove rolled-out dough from the fridge. Arrange apricots in the following pattern: 3 pieces snuggly next to each other vertically, 3 more pieces horizontally. The fruit should be approximately 2 inches away from the edge of the dough. Repeat until you have 4 sections across and down. Or, arrange apricots in whichever manner you see fit. Chill again for another 15-30 minutes.
To fold the dough edges, first fold the scraggly edges 1 inch in. The corners will overlap so you will want to cut away the overlapping pieces in each corner or else the dough gets too thick. Now you have an even edge. Fold over again (it is okay to overlap the dough corners at this point) so that part of the dough covers the edge of the fruit. Crimp with a fork in each corner. Chill again (the last time!) for another 15-30 minutes while you wait for your oven to heat to 350ºF.
When ready to bake, brush edges with egg wash. Bake for 25-30 minutes or until the edges and the bottom are golden brown. Let rest for 10 minutes on the baking sheet and then move to a cooling rack. Best the day of but I wouldn't say no to any left the next day.