Made with a whole wheat crust, this easy apricot galette with lavender is loaded with summer flavors. Vanilla ice cream makes a perfect companion to the soft and warm apricots.
When they are in season, apricots become an obsession for me. Apricot jam, clafoutis, cake, salad… or apricot pie (about this, you NEED to try my French style apricot and almond pie, just delicious!), there are many ways to use them. This year, I just whipped up a new apricot recipe for you, something very simple and loaded with rustic favors. An apricot galette.
Have you ever made a galette instead of a classic pie crust? It’s much easier than a regular pie crust: all you need to do is to roll out the dough, and then simply fold the edge of the dough over the fruits, overlapping the dough as necessary. Seriously, once you try it, you always want to bake pies from scratch. I also love the flaky texture of the crust, that gives a very rustic style to the galette.
Last year, I shared a rustic cherry galette on the blog. Except the filling of course, the idea is the same, and you could absolutely use any other fruits of your choice depending on the season. This time, I created a slightly different crust, prepared with a whole wheat crust. The galette is wholesome, healthier, and even more rustic in taste, as each bite makes you feel like you’re eating your grandma’s favorite pie. You will love the slightly nutty taste and the flaky buttery crust.
Once you have rolled out your dough onto a parchment paper, you need to cover the bottom of the dough with ground almond before adding your summer fruits. It absorbs the excess of juice from the fruits while baking and as a result prevents the dough from becoming soggy. If you do not like almonds or are allergic to nuts, you could replace with a little bit of flour if you wish, but my advice is to use cornstarch in your fruits instead (about 2 tablespoons should do the trick).
The rest is just easy-peasy! In one single bowl, combine together all the ingredients for the filling. Here I used lavender, as I have this slightly obsession for lavender lately (check my lavender madeleines or my lavender cocktail). I used both lavender flowers and lavender extract, but the last one is optional. I use it when I do not have too much time to let the fruits marinate. Ideally you would need to make them marinate for about 1 hour to make sure you taste the subtle lavender flavor.
Ok, but what if you want to bake this pie but don’t like lavender? After all it’s a flower, and some people find it strange in taste (while I absolutely love it, but anyways!). In this case, simply replace the lavender flower/extract with some vanilla. If you can, use real vanilla (vanilla pod from which you extract the seeds) instead of vanilla extract. It tastes incredibly much better!
Now take your best apron and grab a whisk, because it’s your turn to bake this whole wheat apricot galette! Serve it lukewarm, with some vanilla ice cream on the side. Bon appétit!
- 1 ⅓ Cups (170g) White Whole Wheat Flour
- ½ tsp Salt
- 1 tbsp Sugar
- 8 tbsp (115g) unsalted Butter, cold
- ½ tbsp apple cider vinegar
- 2-4 tbsp cold water
- 8-10 apricots, halved
- ½ cup (100g) light brown sugar
- 2 tbsp dry lavender flowers
- 1 tsp lavender extract (optional)
- ½ lemon (zest + juice)
- 3-4 tbsp ground almond
- 1 large egg, beaten
- 3 tbsp sugar
- For the crust: add the flour, salt and sugar to a medium bowl and whisk together. Cut the butter into cubes, then add to the flour mixture. Cut the butter into the flour using your hands until the butter is no larger than peas. Add the cider vinegar and 2 tablespoons of water ;stir in. Add the additional tablespoons of water if necessary for the dough to hold together. Shape into a circle and wrap in plastic wrap. Refrigerate for about 30-60 minutes.
- Meanwhile, prepare the filling: in a large bowl, mix the halved apricots together with sugar, fresh lemon juice and zest, lavender extract and lavender flowers. Toss well to coat the fruits and set aside.
- Preheat the oven to 400F (200C), and line a large baking tray with parchment paper. Set aside.
- On a lightly floured surface, roll the dough into a 12-inch (30 cm) circle. Trim the rim of the circle if needed, in order to make a clean cut. Transfer the dough to the prepared baking sheet.
- Pour some ground almond into the center of the dough,leaving a 2-3 inch border all around, then spoon the fruits (not the juice, this to prevent the dough from becoming soggy) on top of the ground almond.
- Gently fold the edges of the dough over the fruits, overlapping the dough as necessary. Press gently to seal the edges.
- Brush the crust with the beaten egg, and sprinkle with sugar on top. Bake for about 20-25 minutes, or until the crust is golden brown. Remove from the oven and allow to cool slightly before serving.