Rustic Pistachio, Browned Honey and Rosemary Apricot Galette
An original dessert galette with a buttery crust, a pistachio and browned honey filling, and fresh apricots scented with rosemary. It bakes until golden, juicy, and delicately crisp around the edges.
Ingredients
- 180 g all-purpose flour (for the dough)
- 25 g granulated sugar (for the dough)
- 2 g salt (for the dough)
- 115 g cold unsalted butter (diced, for the dough)
- 45 ml ice water (approx., for the dough)
- 90 g shelled pistachios (finely chopped)
- 60 ml honey (for tostar and for the relleno)
- 2 g fresh rosemary (finely chopped)
- 12 g cornstarch (for the relleno)
- 500 g fresh apricots (boneless and in wedges)
- 15 ml lemon juice (fresh)
- 1 unit egg yolk (for brush)
- 15 ml milk (for mezclar with the yema)
- 12 g turbinado sugar (for espolvorear the borde)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. In a large bowl, mix the all-purpose flour, granulated sugar, and salt. Add the cold unsalted butter and rub it in with your fingertips or a pastry cutter until the mixture looks crumbly with some small visible butter pieces.
- 2
2. Add the ice water gradually and mix only until the dough comes together. Shape it into a disc, cover, and refrigerate for 20 minutes.
- 3
3. While the dough rests, place the honey in a small saucepan and cook over medium heat for 2 to 3 minutes until it becomes slightly darker and smells lightly caramelized. Remove from the heat so it does not burn.
- 4
4. In a medium bowl, combine the shelled pistachios, browned honey, fresh rosemary, and cornstarch until you get a coarse paste.
- 5
5. In another bowl, toss the fresh apricots with the lemon juice to coat them lightly.
- 6
6. Preheat the oven to 200 °C / 400 °F. Line a baking sheet with parchment paper.
- 7
7. Roll out the dough on a lightly floured surface into a circle about 30 cm / 12 inches wide. Transfer it to the prepared baking sheet.
- 8
8. Spread the pistachio mixture over the center of the dough, leaving a 4 to 5 cm / 1 1/2 to 2 inch border. Arrange the apricot wedges on top in overlapping layers.
- 9
9. Fold the edges of the dough over the fruit, pleating it loosely for a rustic look. Whisk the egg yolk with the milk and brush the border. Sprinkle the turbinado sugar over the brushed edge.
- 10
10. Bake the galette at 200 °C / 400 °F for 15 minutes. Then lower the temperature to 190 °C / 375 °F and continue baking for 25 to 30 minutes more, until the crust is deeply golden and the apricots are tender and juicy.
- 11
11. Let the galette rest for 10 minutes before slicing and serving so the filling can set slightly.
Chef tips
If the apricots are very ripe, add 1 extra teaspoon of cornstarch to prevent excess juices. The galette is also excellent served warm with a spoonful of unsweetened plain yogurt.
Substitutions
You can replace the apricots with plums or peaches in the same amount. Rosemary can be swapped for fresh thyme for a gentler flavor. Almonds or hazelnuts can replace the pistachios, keeping in mind the change in flavor and allergens.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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