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 of 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 opposite opinions 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.Print
Whole wheat pastry:
- 1 1/2 cup all-purpose flour (I used type 00)
- 3/4 cup whole wheat flour (I used white whole wheat)
- 1 tsp salt
- 1/2 cup cold butter, cubed
- 1 large egg, cold
- 1/4 to 1/2 cup ice-cold water
- 1 Tbsp white vinegar (I used apple cider vinegar)
- 5 ripe organic apricots, pitted and sliced (skin on or off, your choice)
- 1 cup organic strawberries, washed and halved
- 1/4 cup granulated sugar (I used vanilla sugar)
- 1/4 cup + 1 Tbsp organic cane sugar
- 1 tsp pure vanilla extract
- 1/4 cup almond meal (or ground almonds)
- 2 Tbsp all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- pinch salt
- 3 Tbsp unsalted butter, softened
- Combine the flours and salt in a large mixing bowl. Add in the cubed butter and with a pastry blender cut it until you get a crumbly texture, the size of peas.
- Beat the egg, 1/4 cup cold water and vinegar together in a small bowl. Pour this mixture over the dry ingredients and stir with your hands or a wooden spoon until the dough comes together. If it’s too dry, add more water, 1 tsp at a time.
- Place the dough on a lightly floured surface and shape into a ball, or flat disk. Wrap it in plastic and refrigerate for at least 1 hour.
- In the meantime, preheat the oven to 375° F. Place the rack in the middle of the oven and line a baking sheet with parchment paper.
- In a large bowl, stir together the fruit, 1/4 cup sugar, and vanilla. Let sit for 5 minutes.
- In a smaller bowl, stir together the almond meal (or ground almonds), 1/4 cup of the sugar, flour, cinnamon, cardamom, and salt.
- If your dough has rested in the fridge for more than 1 hour, let it sit at room temperature for a few minutes. It will be easier to roll it.
- On a lightly floured surface, roll our the pastry dough into a circle about 12 inches in diameter.
- Carefully, with the help of a rolling pin, transfer the dough to the baking sheet. (You could also roll the dough directly on the parchment paper, it will be easier to transfer it to the baking sheet).
- Dust the almond/flour mixture on the surface, leaving a 2-inch border.
- Dump the fruit in the centre, spreading it gently but leaving the border intact.
- Fold the dough over the edge of the fruit and scatter the butter.
- Sprinkle 1 Tbsp of sugar over the crust, avoiding the fruit. (You could also brush some milk on the border, before sprinkling with sugar).
- Bake in the preheated oven for 50-60 minutes, rotating the baking sheet 180 degrees halfway through, until the crust is golden and the fruit looks softened.
- Take out of oven and let it cool on a rack before slicing.
- Serve warm or at room temperature with a dollop of vanilla ice cream or whipped cream.
The total time includes the resting time for the dough in the refrigerator. The leftover slices keep in the refrigerator for up to 3 days well wrapped in plastic. Warm them up when you want to serve them.
- Serving Size: 8 persons