Apricot Galette

  • Author: Clémence Gossett


What does one do when pie is on the brain and:

a. You don’t have a pie tin.

b. You haven’t (yet) developed your crimping skills.

c. You have 1 hour until dessert needs to be one the table.

d. Your son/daughter has informed you that they need to bring a dessert to French class tomorrow.

Answer: you make a flat, open-faced pie that bakes on a cookie sheet. You can call it what you want, but y’all know it tastes better when you give it a French name (spoken as a French native who moved to Virginia).



Apricot Galette (with or without Pistachio Gelato)

  • 2 cups All purpose flour
  • 1 cup Whole grain Rye flour
  • 3 Tbsps Sugar
  • 2 tsps Kosher salt
  • 12 oz Cold butter
  • About 1/2 cup Cold water
  • 1 lb. Fruit (apples, apricots, peaches)…
  • 2 Tbsps Milk (for wash)
  • 2 Tbsps Sugar (for garnish)


Apricot Galette (with or without Pistachio Gelato)

  1. If using a food processor, pulse your dry ingredients for a few seconds. If you’re doing this by hand, simply mix them to disperse the salt and sugar well.
  2. Add your butter and pulse until you no longer hear the large chunks bouncing around. This should take between 10-12 quick pulses. If doing this by hand, use your fingers to rub the cold butter into the flour or a pastry cutter to cut the butter pieces into the flour.
  3. Once the butter has formed pebble-sized pieces (about the size of a fingernail), add the water. Pour into the food processor as you pulse, just until the dough starts to come together in clumps. If doing this by hand, pour the water in and using your hands as large scoops, gather and incorporate the water to create a shaggy dough. You may need to use an extra 1/4 cup of water, as your hands will absorb some of the water.
  4. Gather the dough into a flat disc and wrap tightly in plastic wrap or parchment paper. You can also flatten into a large plastic freezer bag. Chill for about 45 minutes.
  5. On a well-floured surface, begin to roll out your dough about 10” wide. You can get creative here and shape this galette into a heart, a rectangle or Pangea. It’s entirely up to you. In the end, you want the dough to be thinner than card stock paper but a tad bit thicker than regular printer paper. You will have a generous amount of dough left over, which can be used to make a second galette filled with any jam or pie filling.
  6. Using your rolling pin, lift the dough and place it gently over a parchment-paper lined cookie sheet. Preheat your oven to 380F.
  7. Cut your fruit into thin slices. The firmer the fruit, the thinner the slices should be. Arrange these in some sort of pattern, from a spiral to rows- just remember to create a single layer and keep the outer 1″ of dough naked and free of fruit.
  8. Fold the edges of dough over the fruit. Brush the outside of the dough with milk and sprinkle with sugar. Bake until a little darker than you think it should be.