I can invent a reason as to why every season is actually pie season, and I extend that open-ended invitation to galettes as well.
After all they’re basically pies but without double crusts or fussy latticework or crimped edges that shrink into a buttery abyss in the oven.
(Not that I’m bitter from recent experience or anything.)
Also, they have a really great filling:crust ratio. I’m totally a crust girl (despite the #piecruststruggles detailed above), so I love a good thick (but also buttery, flaky, and impossibly light) crust with maybe an equal amount of filling.
Galettes are totes the way to go in this situation.
I love filling galettes (and pies!) with whatever fruit is in season. Thankfully we’re in that special place between spring and summer when we really have our pick of any and everything.
Berries are running amok, stone fruit is just coming into it’s own. Basically, it’s all good.
This galette combines apricots (which I always think are best eaten in baked good form) with raspberries, and just a sprinkle of rose flavoring in both the filling and the crust for good measure. Both the apricots and the raspberries are sweet-tart but melt into a hot caramelized mess as the galette bakes.
The crust is made with cornmeal and dried rose petals making it impossibly crisp and flaky.
Best enjoyed on a hot summer day with a glass of rosé to wash it down.
- ¾ cup all purpose flour
- 3 tbsp fine cornmeal
- 1½ tbsp dried, edible rose petals
- ½ tsp sugar
- ½ tsp kosher salt
- 6 tbsp unsalted European-style butter, chilled and cut into ½-inch cubes
- ½ cup ice
- 1 cup cold water
- 2 tbsp apple cider vinegar
- 6 oz apricots, cut into ¼-inch slices
- ¾ cup raspberries
- ¼ tsp grated lemon zest
- ¼ tsp rose flower water
- ¼ cup + 1 tbsp turbinado sugar, divided
- ⅛ tsp kosher salt
- 1 tbsp tapioca starch
- 1 large egg, beaten
- 1 tbsp sugar
- Combine the flour, cornmeal, rose petals, sugar, and salt in a large metal bowl. Whisk together. Add the butter cubes to the bowl and toss so that they get coated with the flour.
- Grab a pastry blender and cut in the butter until it is the size of peas.
- Put the ice in a liquid measuring cup. Fill with the cold water until it reaches the 1 cup mark. Mix in the apple cider vinegar.
- Add 3 tbsp of the apple cider vinegar-water mixture to the dough. Use your hands to toss together, scooping up as much of the mixture as you can and then pressing it back down onto the remaining ingredients in the bowl. Turn the bowl and repeat. Continue until there are no floury bits left and the dough starts coming together, adding more of the water-vinegar mixture by the tablespoon as needed.
- Gather the dough together on a piece of plastic wrap and form into a 1-inch thick disk. Wrap tightly in the plastic wrap and refrigerate for at least 2 hours or overnight.
- Roll the dough out into an 11-inch round. Lay it on a parchment-lined baking sheet and place it back in the refrigerator.
- Heat the oven to 450F.
- In a large bowl, toss the apricots and raspberries with the lemon zest, rose flower water, ¼ cup turbinado sugar, salt, and tapioca starch until well combined.
- Remove the unbaked crust from the fridge. Arrange the apricot-raspberry mixture on the dough in a single layer, leaving a 1.5-inch border. Fold the sides of the dough over the fruit in sections, so that they fold over each other. Continue until the circle is complete.
- Brush the top of the crust with the beaten egg. Combine the remaining 1 tbsp turbinado sugar with the regular sugar and sprinkle the mixture over the top. Place in the oven and bake for 25 minutes, or until the crust is golden. Decrease the oven temperature to 350F and bake for another 60 minutes, or until the fruit is bubbling in the center.
- Remove from the oven and allow to cool for 1 hour. Cut and serve warm or at room temperature.