Stone fruit season and summer are upon us so what better way to celebrate than an apricot galette? With a crisp, flaky crust and juicy apricot filling, this apricot galette may just be the definition of summer bliss.
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I used to live across the street from an apricot orchard and I still live pretty close to it. Every year I anticipated the perfectly sweet and juicy apricots – they were incomparable to any other apricots. I didn’t even like fruit much when I was kid (crazy, I know), but I always enjoyed the apricots. There was something special about knowing that they grew on the soil I passed by every day. I still look forward to them and this year the stand is open for a shorter period, so I made these mini galettes and it’s time to get my second box before I say goodbye to the stand for the summer. I call this “that blissful moment when your warm galette meets its bestie: ice cream.”
I’ve said the same things about galettes before and I’ll say them again. They’re simple to make. Imperfect but perfect. Fun and easily customizable – feel free to use any stone fruit in this one. All you need to do is knead the dough for the crust (or use store bought if you’d prefer) and prepare an apricot filling.
How to Make this Apricot Galette
Knead the dough.
The key to making galette dough is including cubes of chilled butter. The butter gives it this nice flakiness and crispiness that you just don’t get with coconut oil. It works perfectly with vegan butter! I just cube it into half-inch cubes and freeze until it’s ready to go in the dough.
I made this dough with half spelt flour and half all-purpose flour; subbing either one for the other is doable here, as galette dough is pretty forgiving. You end with some ice cold water to bring it together and then chill for about an hour. When you take it out of the fridge and let it rest for at least 15 minutes, it should be really easy to roll out.
Make the apricot jam.
Before you groan that you’ll need to stand over your stove watching apricots simmer (though that sounds quite relaxing to me), let me tell you that this jam was made within 3 minutes with just a microwave! Just microwave a few apricots to soften them and mash with a fork. While it is still warm, throw in some lemon juice, chia seeds, and maple syrup. You’ll spread this jam onto the dough, which gives it an extra layer of flavor!
Make the apricot filling.
This filling just requires tossing together apricots, lemon juice, maple syrup, and cornstarch. You barely use any maple syrup because the apricots are fairly sweet with just a spoon. And if you’re serving with ice cream (highly recommend), that should be a sweet combo!
Apricot Galette
Ingredients
Crust
- 1 cup spelt flour *sub all-purpose flour
- 1 cup all-purpose flour
- 1 tsp sugar
- ¼ tsp sea salt
- ½ cup (1 stick) vegan butter
- 4-6 tbsp ice cold water
- 2 tsp apple cider vinegar
Apricot Jam
- 3 apricots
- ½ tbsp maple syrup
- 1 tsp lemon juice
- ½ tsp chia seeds
Apricot Filling
- 6-8 small apricots, thinly sliced
- ½ tbsp maple syrup
- 1 tsp lemon juice
- 1 tbsp cornstarch
Instructions
- Slice butter into ½-inch cubes and place back into the freezer to chill until you're ready to add it to the dough for the crust.
- Add the rest of the ingredients for the dough to a mixing bowl: flours, sugar, sea salt, and butter. Mix the butter into the dough as much as you can. Make a well in the center and add the apple cider vinegar and ice cold water, 1 tbsp at a time. Add water until it comes together. If you make it too wet, add some more flour until it comes together into a neat ball of dough. Cover the bowl and refrigerate for at least an hour or even overnight.
- Preheat the oven to 400 F and let the crust dough sit at room temperature for about 15 minutes.
- For the jam, microwave 3 apricots for about 30 seconds until soft. Mash with a fork. Microwave for another 15-30 seconds. Then mix in the maple syrup, lemon juice, and chia seeds.
- For the filling, thinly slice the apricots and toss with maple syrup, lemon juice, and cornstarch.
- To assemble, split dough into three parts (see note 1 for alternative). Roll each one out until 1/4-inch thick. Split jam equally between the three galettes. Split filling equally between the three galettes.
- Bake for 20-30 minutes (this depends on size of your galettes), or until the crust is nicely browned and crisp. It should take closer to 30 minutes.
- Serve with ice cream!
Notes
- You can make just 1 galette if you would prefer, but make sure to bake for longer: around 35-40 minutes.
If you like this apricot galette, I’m sure you’ll love this strawberry galette!
thanks Lauren! I hope you try it 🙂
This is great! I’ve been looking for a good crust recipe lately and this is perfect
You definitely need to board the galette train! They are such a simple, satisfying dessert. Hope you try it!
This is just stunning. How have I never made a galette before?? Definitely saved to my must-make list!