Summer fruits burst with colour and energy pleading to be encased in a sweet simple dough and then baked to their greatest potential. Its funny how these stifling hot days drain you of all your energy and motivation turning you into a lazy heap yet when heat reaches the raw tight skin of summer fruits it has the opposite effect. The heat, of a hot oven, slowly breaks down the fruit’s flesh revealing bright inner juices and a soft rich jam-like texture that lays bare the depths of their true flavour.
With all these beautifully coloured fruits, creating a rustic galette almost feels like painting on a blank canvas. I know that making your own dough may seem daunting and extremely time consuming but the truth is it really isn’t, particularly in this form. The key is simply not to over-do any process; don’t over-mix and don’t over-roll. What’s more because a galette is a free-form tart there’s no need for blind-baking the dough which drastically reduces the cooking time and chances for disaster.
Once you have your dough rolled out treat it as your fruit canvas. Consider your choice of colours and flavours. For this particular galette I wanted to show off the irresistible contrast of the mild orange hues from the apricots against the deep dark crimson of the cherries. I chose to spread some wildflower honey for the base and then randomly scattered the apricots and cherries. A sprinkle of pistachios provided the finishing touch.
The finished baked galette took on the appearance of a Jackson Pollock painting, baked in a sweet free-form dough shell, with splashes of rich purple-pink cherries, bright bursts of amber apricots and small flecks of green pistachios here and there.
Enjoyable to make and present, I personally couldn’t think of a better way to celebrate the bright bounty of this season’s fruits.
Apricot, Cherry and Pistachio Galette
• Sweet pastry, ½ a batch from this recipe
• 2 TBSP, Wildflower honey (or any honey)
• 4-5 apricots
• A big handful of cherries
• A handful of unsalted pistachios
• 1 TBSP golden sugar
• 1 egg beaten (for egg wash)
1. 1. Make your sweet dough, let it rest in the fridge for a minimum of 30 minutes. Remove from fridge and allow to come to room temperature before rolling into a thin disc. Make sure to lightly flour and move the dough around between each roll.*
2. Preheat oven to 200C/400F
3. While you wait for the dough to rest wash and cut the apricots in half and pit the cherries. Scatter the apricots and cherries over the dough keeping a border of roughly ½ inch. Sprinkle the pistachios over the fruit and then scatter the sugar on top.
4. Brush the egg-wash over the exposed dough and bake for 20-25 minutes or until golden on top.
* Once the dough is rolled out into a disc transfer to a baking tray lined with baking paper or a silicone mat.