Apricot Galette

Apricots, like all stone fruits, have a short and very sweet season. Take advantage while they’re here, and make an apricot galette! This is an ultra flavourful bake, with both spelt and rye flour adding a lovely nutty element, plus almond flour in the base of the pastry. No lacklustre white flour desserts here.

A hint of fresh ginger adds just enough spice, and minimal sweetener keeps the filling from being too sweet. You can really taste the apricots and that’s how it should be – it’s a lovely treat and well worth making this summer.

If the slight fuzziness of apricots, like peaches, isn’t your thing, don’t worry – cooking them reduces it to an indiscernible amount. I don’t like that either but the fruit doesn’t need to be peeled before use.

If you have plenty of apricots to use, try these dark chocolate tarts topped with apricots, or sub them in place of rhubarb in a classic rhubarb streusel cake, also very good with stone fruit.

Ingredients

Ingredient Notes and Substitutions

• Spelt flour: I really recommend light or white spelt here as you’re probably going to use whole grain rye flour. If both are whole grain, the dough will tear very easily. Substitute plain white flour if preferred.
• Rye flour: pictured is ground at home and not sifted, so it has a high whole grain content and is quite grey in colour. Rye adds an excellent nutty flavour.
• Coconut sugar: cane or white sugar can replace coconut.
• Coconut oil: it must be solid. If yours is softened or melted due to warm weather, refrigerate for at least 30 minutes (or freeze for ten) before starting.
• Almond flour: for a nut-free version, omit the almond flour and sliced almonds. Almond flour under the fruit helps to reduce the chance of a soggy bottom and adds a nice element to the galette, but it can be left out.
• Oat milk: optional, for brushing the outer pastry. This will add a nicer golden colour even if you’re not adding the sliced almonds. Another milk can be used.
• Spices: change the spices based on your preference. If you don’t like ginger, use cinnamon or cardamom instead, or go for just vanilla.

Step by Step

Step 1: mix the dry ingredients and add the coconut oil.
Step 2: use your hands to mix in the oil until it looks like bread crumbs.
Step 3: mix in the water until the dough comes together.
Step 4: mix the fruit filling in another bowl.

Step 5: roll out the dough and add almond flour. Top with the fruit filling.
Step 6: fold the dough over the edges and brush with milk.
Step 7: add the almonds to the outside, if using.
Step 8: bake until golden and cool before serving. Serve with coconut whipped cream or vegan ice cream.

Recipe Notes

I find baking galettes in round tins to be easier than on a baking sheet, but it doesn’t matter. I always use an Obstboden form (a German fruit flan pan) but something like a tart tin, or anything with low sides, works well.

If you prefer a very simply pastry, use all light spelt flour in place of the rye. It’s an easy coconut oil pastry and I find it’s often easier to make than traditional butter versions – certainly more forgiving – but the rye flour does add some complexity of flavour.

The pastry dough will look very dark and slightly grey before baking. That’s normal, don’t worry, it’s the rye flour. It does lighten up and turn golden after it’s baked. If you have access to sifted or lighter rye flour, it can also be used in place of whole grain (type 815).

How to Store

Storage: keep the galette in a sealed container at room temperature for a day, or refrigerate for longer storage. The base of the pastry will soften over time.

Freezing: transfer the fully cooled galette to an airtight container and freeze for up to a month. The fruit does soften as it thaws, so I don’t recommend freezing this.

Expert Tips

• Cover if needed: if the edges of the apricots start to burn during baking, cover the top of the galette with a piece of parchment paper that’s scrunched at the edges for form a round (so it doesn’t fly off if the fan is running). You’re bound to get a bit of darkening on the fruit here and that’s normal.
• Use parchment: if you aren’t used to making pastry, it may be easier for you to roll the dough out between two sheets of parchment paper. That way, you don’t have to lift the dough onto the parchment with the rolling pin – you can lift the paper right onto the baking form or sheet.
• Wrap the dough: it can be refrigerated for a couple of hours in an airtight container with no issues. I never wrap dough in plastic wrap but if you want to store for 12-24 hours, wrap it in beeswax wrap before placing it into the container.
• Patch as needed: galettes are very easygoing and the dough can be patched with an extra piece if it tears while being rolled out.

More Early Summer Desserts

Strawberry Brownies
Creamy Lemon Blueberry Popsicles
Strawberry Elderflower Scone Cake
Strawberry Jam Crumble Bars

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