Apricot galette
PREPARATION
2,5 hours including dough making
PORTIONS
2 galettes
COMPLEXITY
easily
Galettes is the simplest pastry to bake. Make the dough, roll it out, place the filling, and bake. But what a variety of tastes you can get! Sweet, salted, with berries, fruits, or vegetables, with cheese.
The most important thing – do not be affarid to experiment. Add spices, zest, juices, herbs, vanilla, nutmeg, use season berries, fruits and vegetables. And then it will not be just a galette, but a symphony of taste and aroma.
Ingredients
- 300 gr all-purpose flour
- 50 gr sugar
- Salt
- 250 gr cold butter
- 4-5 tbsp. iced water
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My name is Svitlana. I am a pastry chef, food blogger, photographer and food stylist.
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Method
Place flour, sugar, salt and very cold butter, cut into cubes into the bowl of a blender. Grind till the mass turns into crumbs. Add 4-5 tbsp of very cold iced water.Miz till all the ingredients are combined. With your hands get the dough in a ball, do it quickly in order not to warm the dough, cover in food film. The best way to cool the dough evenly is to roll it out a little.
Place the dough in the refrigerator for at least 2 hours.
If you don’t have a blender bowl, just freeze the butter and then grate it into the flour. Make crumbs with your hands, then add water. Knead the dough for 1 minute, then put into the fridge. You need to do all this really quickly, so the butter does not melt from the warmth of your hands.
Ingredients for the filling
- 1 kg of apricots
- 150 gr sugar
- 4 tsp corn starch
- 0.5 tsp nutmeg
- 1 tsp vanilla extract
- 1 tbsp. balsamic vinegar
Wash the apricots and remove the pits. Cut each apricot into four parts.
Add the remaining ingredients to the apricots. Mix all well.
Divide the dough in 2 parts. First, roll out one half, with a diameter of approximately 30 cm. Place the apricots densely in a circle on the dough. Wrap the edges, press a little. Shake the edges with sugar.
Grease the edges with a mixture for a ruddy crust( mix one egg yolk with 20 gr of milk).
Bake for 25-30 minutes at 180 °C.
Get the galette from the oven and let it cool for 30 minutes. Melt a little of apricot jam. With a brush, carefully coat the apricots with it for shiny look and additional flavor.
