Apricot Galette

If any fruit can best be described as precocious, it’s got to be the apricot, or at least that’s what its etymological roots claim.  As of late, I’m mildly obsessed with Bon Appetit‘s “Eat Your Words” series, which extrapolates the origins of the names of various foods.  The word “apricot” has the same roots as the word “precocious”, largely due to its ripening earlier in the season than other stone fruits.  In my opinion, apricots’ early maturation couldn’t come soon enough.

All spring, I’ve been taunted by my favorite food blogs, most of whom have been featuring recipes that incorporate the freshest fruits and berries of the season.  This is great, but there’s a catch: most of these bloggers are based in southern California, where fruits ripen substantially earlier that they do up here in Washington.  See my dilemma?  However, my patience has finally paid off with the appearances of the season’s first apricots and cherries at the local farmers markets.  Their most welcome debut could not come soon enough.

Now that the long-awaited apricots are here, what to do with them?  I’m all for snacking on them as-is, though that would likely result in their disappearing in a startling short amount of time.  So as to maximize everyone’s enjoyment of them (and prevent my own raw apricot binge), let’s bake those precocious little treasures up.  Because the lazy days of summer are upon us, what better vessel for a couple of pounds of fresh apricots than a good ol’ lazy pie AKA a galette?  This will be the apricots’ time to shine, so other than a couple of spices and a nice, flaky buttermilk crust, we’ll not be doing much for them, and that’s OK.  Being the early-in-the-season overachievers that they are, I’m sure the apricots can handle it.

Apricot Galette

Serves 8

Crust Ingredients:

1 1/2 cups all-purpose flour (optional: substitute 1/2 cup all-purpose for 1/2 cup whole wheat flour)

1/4 tsp. salt

10 Tbs. (1 1/4 sticks) cold unsalted butter, cut into 1/2″ cubes

1/2 cup + 2 Tbs. buttermilk, separated

1 Tbs. raw or granulated sugar

Filling Ingredients:

2 lbs. apricots, pitted and halved

1/2 cup light brown sugar, packed

1 tsp. pure vanilla extract

1/2 tsp. ground cinnamon

1 Tbs. pure maple syrup

1/3 cup rolled oats

To Make the Crust:

In a large bowl, combine the flour(s), salt, and butter.  Using either a pastry blender or your fingers, blend the butter into the flour until it’s reduced to pea-sized pieces and the mixture resembles course oatmeal.  Create a small well in the center of the mixture, and add about half of the 1/2 cup of buttermilk.  Using a large spatula, combine the buttermilk and flour mixture.  Continue adding the buttermilk, about 1 Tbs. at a time, until the mixture comes together in a shaggy ball.  You may have to use your hands to get it all to stick together.  Form the dough into a disk, wrap it in plastic wrap, and allow it to chill in the refrigerator for at least an hour.

To Make the Filling:

In a small mixing bowl, combine the brown sugar, oats, vanilla extract, maple syrup, and cinnamon.  Using a fork, mix all of the ingredients until well-combined.  In a large mixing bowl, add the halved apricots.  Pour the brown sugar mixture into the apricots, and gently stir to coat the apricots in the sugar mixture.  Allow to sit for about ten minutes before filling proceeding.

To Bake the Galette:

Preheat the oven to 375F.  Roll out the chilled dough into a rough circle about 12″-14″ in diameter.  Transfer the rolled-out dough to a baking sheet lined with parchment paper.  I suggest using a baking sheet with raised edges that will trap any apricot juices that escape your galette.  Pour the apricot mixture into the center of the dough.  Fold the edges of the dough over the apricots, pinching the creases of the dough and leaving the center of the galette open.  Brush 2 Tbs. over the crust, then sprinkle with either raw or granulated sugar.  Bake for 40-50 minutes, until the crust is golden-brown and the apricots are tender.  Allow the galette to cool on a cooling rack for at least 15 minutes before serving.  Enjoy!

Strawberry Rhubarb Galette

Can you believe that we’re already halfway through April?  That means we’re over a quarter of the way through 2013!  And we’re only two months away from the start of summer!  Where is the time going?!  Let’s not let spring get away from us.  Now’s the time for garden parties and fresh flowers and the first produce of the season.  In my case, the first produce harvest of the season means that it’s time to pick some rhubarb.

I had some help harvesting the rhubarb.

Naturally, if you’ve got rhubarb, you have to make strawberry rhubarb pie… or something of the like.  Like a galette?  Yes, a galette!  AKA a lazy pie.  If you’re unfamiliar with how to make a galette, it’s easier than pie.  The filling is the same.  The crust is extremely similar.  You don’t need a pie pan.  You just pour your filling in the center, fold over the edges, and call it good.  That’s it.  Let’s make it happen.

Strawberry Rhubarb Galette

Crust adapted from Canal House Cooks Every Day via Shutterbean

Crust Ingredients

1 cup all-purpose flour

1/2 cup whole wheat flour

1/4 tsp. salt

10 Tbs. (1 1/4 sticks) unsalted butter, cold, cut into 1/2″ cubes

1/2 cup cold water

2 Tbs. heavy cream

1 tsp. granulated sugar

Filling Ingredients:

1 1/2 lbs. fresh strawberries, hulled and halved

2-2 1/2 cups (about 8 medium stalks) fresh rhubarb, sliced

1/2 cup granulated sugar

1/4 cup light brown sugar

1 tsp. vanilla extract

1/2 tsp. ground ginger

1/4 tsp. ground nutmeg

1 Tbs. lemon juice

2 Tbs. tapioca

To Make the Crust:

Combine both flours and the salt in a large mixing bowl.  Add the butter.  Using a pastry blender, break up the butter and combine with the flour-salt mixture.  Continue doing so until the butter is reduced to pea-sized pieces.  Make a well in the center of the flour and butter mixture.  Add 1/3 cup of the cold water.  Using a spatula, combine the dry ingredients with the water.  Combine just until the dough forms into a bowl.  If more water is needed, add additional water 1 tablespoon at a time.  Form the dough into a ball, then press into a disk.  Cover with plastic wrap and chill for at least one hour.

To Make the Filling:

In a small bowl, combine the granulated sugar and vanilla extract.  Mix with a fork until smooth and all of the clumps are broken out.  Add the ginger, nutmeg, and brown sugar, then stir until well combined.

In a large mixing bowl, combine the sliced rhubarb and halved strawberries.  Add the sugar mixture.  Stir with a spatula, until the rhubarb and strawberries are coated in the sugar mixture.  Add the lemon juice and tapioca, and stir to combine.

To Assemble the Galette:

Preheat the oven to 375F

Remove the chilled crust dough from the oven.  On a floured surface, use your hands or a rolling pin to roll out the dough into a circle approximately 14″ in diameter.  Transfer the filling to the center of the dough, leaving a 3″ border around the edge of the dough.  Fold the outer dough over the edges of the filling.  Brush the heavy cream over the edges of the galette, then sprinkle sugar over the brushed cream.

Bake at 375F for 45-60 minutes, until the crust is golden-brown and the center of the galette appears well-set.  Allow to cool on a cooling rack for 15 minutes before serving.  (Don’t make the mistake that Amy and I did, serving it 5 minutes after removing it from the oven and scalding the inside of our mouths.)  Serve with whipped cream or vanilla ice cream or on its own.  Enjoy!