Fresh Strawberry, Apricot, and Honey Galette
For the filling:
1 pint fresh strawberries, stems removed and sliced
5 fresh apricots, pitted and sliced
2 teaspoons organic cornstarch
3 tablespoons honey
1 egg, beaten
Place the sliced strawberries and apricots into a bowl and drizzle the honey and cornstarch on top. Gently stir the strawberries and apricots until the ingredients are well combined.
For the Dough
1 1/8 cup whole spelt flour, plus extra for sprinkling
1/2 teaspoon sea salt
1 teaspoon honey
1/2 cup (1 stick) cold unsalted butter, cut into cubes
3 tablespoons ice water
Sprinkle a clean countertop with flour, put the dough on it, and sprinkle the top with flour. Use a rolling pin to roll with light pressure from the center out to form a circle. Pour the strawberry and apricot mixture inside the center of the pie crust leaving 1-2 inches of crust border. Fold the edge of the dough over the fruit. Brush the dough with the beaten egg. Bake for 35-40 minutes or until lightly browned.
Remove from the oven and let it cool for 10-15 minutes before slicing.
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