Apricot Galette

Galette is a general term used in the French cuisine to designate various types of flat, round or freeform crusty cakes. Galette is also a type of thin large pancake mostly associated with the regions of Normandy and Brittany, where it replaced at times bread as basic food, but it is eaten countrywide. The filling can be savory or sweet, you can add any kind of herbs and spices.

This apricot galette is very easy to make and the best way to eat it: add one or two scoops of vanilla ice cream to each slices. Enjoy!

Ingredients (serves 2-3)

– 150 g white spelt flour
– 100 g whole spelt flour
– 120 g cold butter
– 2 tablespoon cane powder sugar
– 1/4 teaspoon salt
– 3 tablespoons cold water
– grated zest of 1/2 lemon
– 15 pieces of apricot, cut in half and pitted
– 1 tablespoon canesugar
– 3 tablespoons almond, chopped

Method

In a bowl mix together flours, powder sugar, salt and lemon zest. Cut butter into small chunks and add to the flour mixture. I always use my hands for this: with your fingers rub the butter into the flour until you get a crumbly mixture (pea size pieces). Mix in the cold water until the pastry comes together into a smooth, elastic ball. Wrap in plastic and place in refrigerator for at least an hour.

Preheat the oven to 180C (350F).

On a lightly floured surface, roll the pie dough out to a 25 cm (about 10 inch) circle and transfer to a baking sheet covered in parchment paper. Place the apricot halves, face down, over the pie crust, leaving about 5 cm (about 1-2 inches) boarder. Sprinkle with cane sugar and chopped almonds and fold over the edges of the crust, pleating as needed to make an even circle. Bake galette at 170-180C (350F) for about 30-40 minutes until crust is golden brown.