Today was my first-ever attempt at a galette. I've decided that galettes are perfect for my level of crust making ability (which, admittedly, is quite low). They are supposed to look "rustic," which, in my house, is just a Martha Stewart word for "half-assed." The dough can be rolled out in a lopsided oblong and not a circle? It doesn't need to have pretty, smooth edges? Perfect! I love doing things half-assed--I mean, rustic...ly!
I was jazzed about the apricot-cherry combination. Turns out, I'd never purchased an apricot in my life, and had no clue as to what a ripe apricot felt like. Sadly, mine were very underripe and extremely tart. I added the orange juice as a means of sweetening the overall product (originally it was going to be lemon juice....thank god I taste-test everything), which worked fairly well, but it still could've used more sugar. As tasty as the end product was (OMG, the crust!), I now know to pick only the ripest apricots, whatever they may look like.
Apricot Cherry Galette (adapted from Food Mayhem and Dorie Greenspan)
-3 tablespoons sour cream
-1/2 cup ice water
-1 cup flour
-1/4 cup cornmeal
-1 teaspoon sugar
-1/2 teaspoon salt
-7 tablespoons cold, salted butter, cut into pieces
-Small amount of milk, for brushing
-1/2 tablespoon turbinado sugar, for sprinkling
-Approximately 3 cups peeled, pitted, and sliced apricots and pitted cherries, sliced in half
-1 tablespoon cornstarch
-1 tablespoon (or more, depending on your lust for sweetness) turbinado sugar
-1 1/2 tablespoons orange juice
-1/2 tablespoon butter, cut into small pieces
1. Mix sour cream with ice water. Set aside.
2. Combine flour, cornmeal, sugar, and salt. Cut in butter until it looks like coarse sand.
3. Add the water-sour cream mix to the dry mix 1 tablespoon at a time, tossing with a fork. Only add enough water to make the dough come together in large clumps. You will probably not need all of the water, or even anything resembling all of it.
4. Bring dough together into 2 separate balls. Flatten into discs with the palm of your hand and wrap up with plastic wrap. Chill for at least 3 hours and up to 2 days.
5. Preheat oven to 400. Line a baking sheet with parchment paper or your handy dandy silpat mat.
6. Using a liberal amount of flour to prevent sticking, roll out each disc of dough to approximately 11". The dough will be thin, so you may want to hang it on your rolling pin to transfer to the baking sheet. I found that it helped to roll it out some on the counter, transfer it to the silpat mat, and then roll it out the rest of the way.
7. In a mixing bowl, combine all of the filling ingredients, stirring to dissolve the cornstarch. Arrange the fruit in the center of each circle of dough, leaving a 3" border on all sides. Place half the chopped butter across the top of each galette. To fold, just pick up one edge and bring it near the middle (not covering the center). Bring the low side next to the fold up and slightly over the last fold, and so on until all sides are brought up.
8. Lightly brush the dough with milk and sprinkle liberally with turbinado sugar (sprinkle some on the fruit, while you're at it).
-Makes two 8" galettes; approximately 4 healthy servings.
9. Bake 35-40 minutes, or until the crust is golden-brown and the fruit is bubbling. Let cool on a wire rack at least 10 minutes before serving.