Wednesday, June 6, 2012

Fresh Strawberry, Apricot, and Honey Galette


 
 Nothing compares to the fragrance and taste of freshly picked strawberries. They're tiny in size, but have some major flavor. My refrigerator is full of these red jewels right now, and I've been dreaming of all the things I can make with them. The first on my list was this galette, and it is quite possibly one of the tastiest things I've baked in awhile. It was the perfect afternoon treat. I'm actually enjoying it immensely as I sit here typing this.
 
 I had picked up some adorable fresh apricots in addition to my heaps of strawberries, and I knew that their flavors would go just beautifully together. If you've never had a fresh apricot, try your hardest to find them and you won't be disappointed. Both of these fruits are packed with vitamin C, fiber, and antioxidants and combining them in this rustic galette is a perfect way to enjoy nature's healthy bounty.
 I made my crust with sprouted spelt flour and it did not disappoint. Many people are afraid to use 100% whole grain flours in pastry crust for fear of it tasting "too healthy" or too dense. Well, I'm quite fond of the healthy and hearty taste that whole spelt flour lends to the crust. It was still very flaky and delicious. In fact, I wouldn't make my crust any other way. But if you prefer, you can mix equal parts of all-purpose flour and whole grain flour instead of using 100% whole grain.

 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




Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Combine the flour, salt, and honey. Add the butter,  and work it into the flour with a pastry cutter until they are blended and the butter is in small pieces.  Add the ice water. Mix with your hands until you can form the dough into a ball, adding 1/2 tablespoon or more ice water if necessary. Form into a ball, wrap in plastic and refrigerate for at least 30 minutes.

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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