SUMMERTIME GALETTE
TRANSCEND
I love this galette recipe because it transcends all seasons. During the winter, it becomes an apple galette and during the summer it becomes an “insert summer fruit here” galette. Fruits like strawberries are technically available all year round, but they taste their sweetest when in season. So even though sugar is added to the filling before baking, the better your fruits taste, the better your galette will taste. Always choose in season fruit. The other week I got my hands on a whole box of summer apricots, called Em Hussein (mother of Hussein) in Lebanon. Your usual apricots are oval, somewhat flat, and sunset-tinted. Emm Hussein apricots are small, round, and yellow with a kiss of dark pink. When ripe, their insides are nectar sweet, while their skin has that tangy flavor I love.
THE FILLING RECIPE
When adapting the recipe according to seasons, the galette (dough) recipe will never change, while the filling recipe will be your selection of seasonal fruit, 1 cup sugar, and a vanilla pod.
How much fruit should you use? This is where the recipe is quite forgiving. For example, an apricot galette can hold 10 to 15 apricots, while an apple gallate can hold 3 apples to 5 apples. It’s something you can eyeball, but if you’re the type of person that needs a quantity, 3 cups of fruit will do just fine. Always keep in mind fruits shrink in size while baking, so lean on the side of more fruit than less.
Because galette ingredients are quite basic (butter, flour, salt, sugar, and fruit), I recommend vanilla seeds from a real vanilla pod rather than vanilla extract. It tastes that much better and vanilla seeds cast over the fruit are just beautiful.
GALETTE SPILL
A galette spill will most probably happen with summer fruit because they’re juicier than winter fruit.
What is a galette spill? It’s when juices of the fruit pour out of the galette and caramelized almost into a fruit roll-up texture at the base of your sheet pan.
Don’t panic, because the spill is welcomed. This galette recipe is so good that even with the spill, the base of your galette stays crisp and firm. Baking time is 50 minutes, but I always like to push my baked goods to their limit, (you can tell by the color of my spill and the edges of my galette) to the ALMOST over-baked limit, around 55 to 60 min.
TASTE
The galette crust is buttery, flaky, and crunchy. The apricots caramelize and stew in vanilla seeds while baking and become so tender and sweet while retaining their tangy flavors for the best contrast.
Recipe, Photography, Food Styling, Prop Styling by: TALA SOUBRA
I read and reply to all comments. So please do share your thoughts about the recipe.
FOLLOW ME ON INSTAGRAM
