One of France’s biggest apricot-growing regions lies just north of our Provençal home, in the Drôme valley. We also grow our own, and come July, if we’re lucky, our on-again/off-again apricot tree produces some gorgeous fruit. On the years that it pouts, we get our supply from a local organic market. Apricots are one of my favorite fruits, with their brilliant orange skins blushed with pink, their intense flavor, and their versatility. Beautiful as they are fresh, I love to roast them in the oven, where their flavor concentrates to become sweeter, more acidic, and a little sticky. Pair this galette with Fresh Rosemary Sorbet to bring out its delicate fragrant notes.
8 SERVINGS
EQUIPMENT: A rolling pin; pastry brush; a baking sheet lined with baking parchment; a baking steel or baking stone (optional).
1/2 recipe Galette Dough
Flour, for dusting
1 large egg, free-range and organic, separated,
1/2 cup (3-1/2 ounces/100 g) apricot jam
1/2 cup (1-1/2 ounces/45 g) crushed cookies, such as biscotti
1 pound (500 g) fresh apricots, cut in half, pits removed
2 tablespoons lavender honey
1 tablespoon heavy cream
1. About 30 minutes before baking the galette, center a rack in the oven, with the baking steel or baking stone (if using). Preheat the oven to 425°F (220°C).
2. On a floured surface, roll the dough into a 12-inch (30 cm) disk. Fold the dough in half and transfer it to the parchment-lined baking sheet. Unfold the dough.
3. In a small bowl, whisk the egg white with a fork. With the pastry brush, brush the dough with the egg white, leaving about a 1-1/2-inch (3 cm) edge of the disk untouched. Spread the preserves in a thin layer over the egg white and sprinkle with the crushed cookies (the cookies add crunch and flavor but, most important, help absorb the cooked fruit juices and, as with the egg whites, keep the pastry from becoming soggy). Arrange the apricots cut side up, continuing to keep a 1-1/2-inch (3 cm) space at the edge of the dough. Drizzle with the honey.
4. Fold the outer edge of the pastry over the inner circle of fruit. Be very careful not to create any holes or thin areas that will let the juices escape. If the dough has gotten too soft, pick up the edge of the parchment and use it to fold the dough over.
5. In a small bowl, mix the egg yolk with the heavy cream until combined and, with the pastry brush, paint the edges of the dough with it. (Any remaining egg wash can be drizzled over the top of the galette.)
6. Slide the baking parchment with the tart onto the baking steel or baking stone (if using), or place in the oven directly on the baking sheet and bake until the pastry is golden and the bottom is deep brown, 30 to 35 minutes. This is very important: Err on the well-done side. This is a rustic tart.
7. Let cool, then carefully transfer the galette to a cake stand or round, flat serving dish. Serve at room temperature, cut into 8 even wedges.