Apricot and Rosemary Galette
This rustic, free-form tart is bursting with the sweet and tangy flavor of apricots, perfectly balanced by the earthy aroma of rosemary. It's easier to make than you might think, and it's guaranteed to impress your friends and family.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup 1 stick unsalted butter, cold and cubed
- 1/4 cup ice water
- 1 1/2 pounds ripe apricots pitted and sliced
- 1/4 cup granulated sugar
- 1 tablespoon fresh rosemary finely chopped
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 egg beaten (for egg wash)
- 1 tablespoon coarse sugar for sprinkling (optional)
Instructions
- In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. The dough should be slightly shaggy.
- Form the dough into a disc, wrap it in plastic wrap, and chill it in the refrigerator for at least 30 minutes.
- While the dough is chilling, prepare the apricot filling. In a large bowl, combine the sliced apricots, granulated sugar, chopped rosemary, cornstarch, and lemon juice. Gently toss to coat the apricots evenly.
- Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
- Carefully transfer the rolled-out dough to a baking sheet lined with parchment paper. Arrange the apricot filling in the center of the dough, leaving a 2-inch border.
- Gently fold the edges of the dough over the apricot filling, pleating as you go.
- Brush the folded edges of the dough with the beaten egg wash. Sprinkle the crust with coarse sugar, if desired, for added sparkle and crunch.
- Bake the galette in the preheated oven for 40-45 minutes, or until the crust is golden brown and the apricot filling is bubbly.
- Let the galette cool on the baking sheet for at least 15 minutes before slicing and serving.