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Desserts

Apricot Galette

July 6, 2021 by Alexandra Daum
A beautiful early summer dessert, this simple apricot galette is made with a vegan spelt and rye flour pastry.
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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.

Ingredients

  • 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.
  • 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: to sweeten the pastry.
  • Sea Salt: a touch of salt makes a big difference here – don’t omit.
  • 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 a few) before starting.
  • Ice Water: as always with pastry, the colder the water, the better.
  • Almond Flour: just a touch under the apricots to prevent too much juice seeping in to the pastry base. It tastes good, too, especially with the fruit.
  • Apricots: fresh. I’ve never tried jarred or frozen apricots and I don’t think they’d work here.
  • Maple Syrup: or honey (if it doesn’t need to be vegan), to sweeten the filling.
  • Ginger: fresh ginger pairs very well with apricots and adds a subtle spice.
  • 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.
  • Sliced Almonds: optional, for the outside of the galette.
Apricot galette ingredients.

Step-by-Step

  • Mixing the dry ingredients in a large bowl.
    Mix dry pastry ingredients in a large bowl.
  • Solid coconut oil added to the mixed dry ingredients.
    Add solid coconut oil to the bowl.
  • Using hands to quickly blend the coconut oil into the flour.
    Use your hands to mix, working quickly.
  • Dough after oil is mixed in, with a sandy texture.
    The mixture should appear sandy when mixed.
  • Finished dough in the base of the mixing bowl, dark in colour and in a rough disc.
    Add water and mix until the dough just comes together. Form a disc and set aside, covered.
  • Halved and quartered apricots in a mixing bowl with spices.
    Mix the apricot filling ingredients.
  • Rolled out pastry on parchment paper with almond flour sprinkled over it.
    Roll out the pastry and sprinkle almond flour.
  • Apricot filling added to the centre of the rolled out dough.
    Add the apricot filling.
  • Edges of the pastry folded over the fruit filling.
    Fold the edges over, gently pressing to seal.
  • Brushing the outside of the pastry with milk.
    Brush the outside with non-dairy milk.
  • Sliced almonds sprinkled over the brushed pastry.
    Sprinkle with sliced almonds.
  • Finished galette after baking, on parchment paper.
    Bake, cool, and serve.

Notes and Substitutions

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.

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.

Change the spices based on your preference. If you don’t like ginger, use cinnamon or cardamom instead, or go for just vanilla.

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 in Germany).

More Early Summer Desserts

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

More Vegan Pastries

Vegan Chocolate Apricot Tarts
Summer Fruit Galette
Rhubarb Almond Tart
Vegan Blueberry Pie

  • Apricot galette on parchment paper with one slice cut, in dappled sunlight.
  • A slice of galette on a small plate with a fork and yogurt, full galette in upper right corner.
  • Front view of galette with one slice removed at the front.

Let’s connect! For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email. If you make this recipe, I’d love to see! Tag your instagram versions with @occasionallyeggs.

Yield: 8

Apricot Galette

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
5 from 2 votes

Ingredients

Metric – American

Spelt Rye Pastry

  • 150 grams light spelt flour
  • 130 grams rye flour
  • 2 tablespoons coconut sugar
  • ½ teaspoon sea salt
  • 60 grams coconut oil solid
  • 4-6 tablespoons ice water

Galette Filling

  • 1 kg apricots de-stoned and halved or quartered, depending on size
  • 2 tablespoons maple syrup or honey
  • 1 teaspoon fresh ginger finely grated
  • ½ teaspoon vanilla powder or 1 teaspoon extract

To Assemble

  • 3 tablespoons almond flour
  • 2 tablespoons non-dairy milk for brushing
  • A handful of sliced almonds optional

Instructions

Pastry

  • Add the spelt flour, rye flour, coconut sugar, and salt to a large bowl. Whisk to combine.
    150 grams light spelt flour, 130 grams rye flour, 2 tablespoons coconut sugar, ½ teaspoon sea salt
  • Add the coconut oil and use your hands to quickly mix, rubbing the oil into the flour mixture, until no large pieces remain. It should look sandy.
    60 grams coconut oil
  • Add 4 tablespoons of water and stir with a wooden spoon or spatula. If the dough isn’t coming together, or sticking when you press it with your hands, add additional water a tablespoon at a time until you can press it into a rough ball.
    4-6 tablespoons ice water
  • Flatten the dough into a disc and set aside, covered with an inverted bowl. Refrigerate in a sealed container if you aren’t continuing with the other steps immediately.

Filling

  • Place the apricots into a large mixing bowl. Add the maple syrup, ginger, and vanilla.
    1 kg apricots, 2 tablespoons maple syrup, 1 teaspoon fresh ginger, ½ teaspoon vanilla powder
  • Mix until the fruit is well coated and set aside.

Assembly and Baking

  • Preheat the oven to 180°C (350°F).
  • Lightly flour a work surface. Roll the pastry into a round, about 30cm (12 in.) in diameter. Don’t worry if the edges are rough. If the pastry tears near the edges, simply patch and roll over it again.
  • Carefully lift the pastry and place it onto a sheet of parchment paper. Transfer, with the paper, to a large round tart tin, or onto a large baking sheet.
  • Sprinkle the almond flour over the middle of the rolled out pastry.
    3 tablespoons almond flour
  • Add the apricot filling, moving any pieces as needed to get as even a layer of fruit as possible.
  • Fold the edges of the pastry over, gently pressing to seal where the pastry folds over itself.
  • Brush the outside of the galette with milk, then sprinkle the sliced almonds over, using your hands as needed to ensure they stick to the dough.
    2 tablespoons non-dairy milk, A handful of sliced almonds
  • Bake the galette for 50-55 minutes, or until the pastry is golden brown and the fruit is bubbling slightly.
  • Cool for ten minutes before slicing and serving with yogurt, coconut whipped cream, or ice cream.

Notes

For the Pastry

• 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.
• If the pastry isn’t coming together when mixing with a spoon, you can use your hands. Use a light, quick touch to prevent the dough from heating up too much and melting the oil.

For the Filling

• I don’t find that this recipe needs a starch (like arrowroot or cornstarch) because the apricots don’t create too much liquid during cooking. If you are familiar with your stone fruit and know that it’s really juicy, add a tablespoon of starch to the filling before mixing.

Assembly

• 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.
• Don’t worry if it’s not perfect. Galettes are the easygoing sibling to more high maintenance pie.

Baking

• 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.

* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.


Nutrition

Calories: 294kcal Carbohydrates: 47g Protein: 7g Fat: 10g Saturated Fat: 6g Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Sodium: 159mg Potassium: 397mg Fiber: 7g Sugar: 17g Vitamin A: 2408IU Vitamin C: 13mg Calcium: 32mg Iron: 2mg

Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.

© Alexandra Daum
Course: Desserts
Cuisine: French
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Comments

  1. Rain Schulte says

    July 20, 2021 at 4:21 am

    Hi Alexandra,

    I haven’t made this yet. I was just going to check with you about the possibility of using wholemeal spelt flour and tinned apricots (I prefer wholegrain flours, and apricots are not in season here in Australia.) I think I should drain the apricots on a paper towel. Have you tried this recipe with the wholemeal spelt?

    Any feedback appreciated thanks.

    Rain

    Reply
    • Alexandra Daum says

      July 20, 2021 at 9:17 am

      Hi Rain, certainly you can use all wholegrain flour, that won’t be a problem – the pastry might be slightly more prone to tear, but it can be easily patched when rolling. Tinned apricots should be fine as you say you’re going to dry them a bit. Hope that helps!

      Reply

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