Apricot and Strawberry Almond Galette, a burst of bright colors and fresh flavors, enfolded in a light and crispy crust made with a combination of whole wheat and regular flour. Summer dessert at its best.
Song of the day: Orange Crush – R.E.M.
I cannot think of living a life in black and white. I need color, sunny warm days, loving people and good laughs.
Grey days make me melancholy, neutral tones are not that appealing to me, my clothing reflects my love for color and you hardly see me wearing black and white, or brown, or grey. I spend time coloring a coloring book, it soothes me and relaxes me, and in a drawing, I make sure to use all the colors I possess. My watercolor paintings are usually flowers, therefore pretty colorful. Our house in Edmonton is a display of color, art, and creativity, you might call it eclectic, for us it is joyful.
So when it comes to fruits, summer types are my favorite. They are packed with flavor, they are plump and vibrant, which always keep my smile intact.
Just look at these two fruits, which also happen to be two of my favorites: the apricots, so lively and bright like a sunny summer day, their skin velvety and soft; the strawberries, crimson and vivid, with little golden dimples on their skin. Their flavor is made rich and intense by basking in the sun; strawberries are at their peak right now in this part of the world, apricots just started to make an appearance but they’re already juicy and sweet.
Last week, on our usual trip to our local Farmers Market we bought a basket of each, my mind already forming the dessert I wanted to make to pay them tribute. A rustic, country-style, imperfect yet delicious Apricot and Strawberry Almond Galette. I just love galettes and their perfect imperfection, and I just love making any kind of dough. This particular pastry dough, adapted from the cookbook All The Sweet Things by Renée Kohlman who we got to meet at her book signing here in Edmonton, is a combination of all-purpose and whole wheat flour.
The filling, other than the fruit, is a mixture made of almond meal, flour, cinnamon, cardamom; like a frangipane layer in between the crust and the fruit. The purpose, other than giving a marvelous taste, is to suck some of the juices from the fruit. But as you can see from the pictures below, those juices escaped anyway, and it’s okay, it’s the beauty of making a galette.
I cut those little sweet strawberries in half, and I sliced the apricots. As for the skin on, skin off, on the stone fruit, I peeled a couple apricots and for the others, I left the skin on. Why, you might ask. Well, I tried to please both my mother and Loreto, whose voices I kept hearing in my head and who have an opposite opinion on the matter. For Loreto, the skin hosts all the nutrients, therefore I learned to leave the skin on fruit, and on potatoes. For my mother, leaving the skin on fruit and vegetables is unacceptable. She peels everything: fruit, potatoes, carrots, eggplant, mushroom, I cannot imagine telling her that now I eat potatoes with the skin on. She would lecture me for hours, lol.
To sweeten the fruit I used vanilla sugar from The Silk Road Spice Merchant (#nosponsor), and that gave the fruit a beautiful fragrance. The butter dotted on the fruit before the galette hits the oven made the fruit shiny and soft, a nice contrast to the buttery crispness of the galette.
Waiting for this Apricot and Strawberry Almond Galette to cool a bit before cutting it, was the hardest part, lol. The crust is golden and the fruit melds in the center of the galette creating pockets of jam, and soft caramelized fruit, leaving you with a beautiful texture and flavor experience.
We enjoyed a slice of Apricot and Strawberry Almond Galette with a nice big dollop of vanilla bean gelato from a local creamery called Fiasco (#nosponsor). A little taste of Italy on this wonderful galette.
Song of the day: Orange Crush – R.E.M.
Disclosure: All links in our post are NOT affiliate links. They are only about products or places we normally purchase and like.