Celebrate Summer and its juicy sun-kissed fruits with these delicious mini rustic apricot peach galettes. They are loaded with the best Summer flavors, including lemon zest and rosemary for an original touch. They are made of a crispy olive oil short-crust pastry, a rich almond filling and a sweet juicy fruit filling. And if you’re not yet comfortable with making pie dough, rustic galettes are a great way to practice and make sophisticated looking pie without the worries! Definitely the best healthy dessert for your Summer dinners.

Easy and delicious rustic apricot peach galettes

These mini rustic apricot peach galettes are one of my favorite dessert for Summer. It’s a great way to use all the delicious, juicy, sun-kissed fruits that this beautiful season has to offer. These galettes are an explosion of flavors, starting from sweet apricot and peaches, a creamy almond and lemon filling, and a subtle Rosemay and olive oil crust. All these flavors perfectly go together and the result is absolutely amazing. It’s also very quick and easy to prepare, so perfect for a delicious dessert without too much efforts.

But first, what is a galette exactly? Galettes are one of ‘the oldest of all pastries’ that hav evolved over the time to now refer to many different round baked goods. The French rustic galette is one of them, and probably my favorite one! It’s a free-form fruit tart that is less formal than a traditional sophisticated tart. Fruits and filling are placed in the center of a round sheet of pastry and the dough is simply folded in to enclose the fruits. Thus, you get a larger ratio of crust to fruit, and that’s what makes this dessert so good and satisfying.

These mini rustic apricot peach galettes are a perfect example of French rustic galettes. This recipe is amazing as it is very versatile. Here I’ve used apricot and peach because it’s high season, but you can definitely use different varieties of fruits depending on the season. Fresh berries, apple, pear or even mangoes are just a few suggestions.

For this recipe I’ve chosen to make individual mini galettes, but you can definitely make a large one to share. Whatever you decide, you’re sure to impress and please everybody with this simple and delicious dessert.

Make olive oil short-crust pastry

If you’re not familiar with making your own pie dough, these rustic apricot peach galettes are a great way to practice and get more comfortable. Indeed, not only it is very easy to prepare with simple ingredients, but you don’t have to worry about making a perfect crust! As mentioned in the name, rustic galettes are meant to be … rustic. Uneven edges, crackings and runs are integral part of its beauty. And you’re sure to impress your friend and family with this sophisticated looking dessert.

The base of this galette is an olive oil short-crust pastry. Short-crust pastry is amazing to make comforting and crisp tarts and galettes. The recipe usually asks for butter but I’ve replaced it for olive oil. Olive oil adds a delicious subtle flavor that pairs perfectly with apricot, peach and rosemary. It also makes the galette a little lighter.

Mixing the dough

To make the pastry dough, start by mixing the flour, two types of salt, sugar, rosemary and cinnamon in a large mixing bowl. Then, slowly add the olive oil and stir with a wooden spatula. Then, continue to mix using your fingertips, breaking any large lumps. At this stage, the dough should be very dry and crumbly. Don’t expect to get a perfectly even dough, just do your best to roughly crumble the dough and spread the olive oil.

Next add the water, one tablespoon at a time, and stir until the dough becomes soft and easily scrapes away from the bowl. The quantity of water can vary depending on the flour you use. So it is very important that you add the water gradually until you get just the right soft and non sticky consistency. It is possible that you need less water than the quantity indicated in the recipe. And if you add too much water, add a little more flour to rectify.

Then transfer the dough to a lightly floured surface and quickly knead it until it is smooth and not sticky. Form the dough into one large ball. Wrap in plastic film and leave for 30 minutes at room temperature.

Rolling out and folding the dough

Once the dough is thoroughly chilled, remove it from the plastic wrap and divide into six segments if making mini galettes. If you want to make one large galette, just roll out the whole ball. On a lightly floured surface, working one ball at a time, use a rolling pin to roll each piece of dough out into about a 5-inch diameter circle about 1/8-inch thick. Transfer the discs to a lined baking sheet and unfold.

To garnish the galettes, add one generous tablespoon of almond cream in the center of each disc, leaving about 1 inch along the edges (2 inches for one large galette). Then add the fruits on top. Try to arrange them a little bit in a single layer. You can get fancy and arrange them in geometric shapes but I appreciate the rustic free-form look. Pour a little of juice marinade over the top.

Then fold the edges of the crust up and over the filling. You can fold the dough over as much or as little as you like. Some galettes have a small edge and let the fruits show though while others are folded so that the dough covers the fruit almost completely. For mini galettes, I prefer not to fold the dough too much.

Continue folding all around the galette, creating a few pleats where needed. Try to ensure no cracks remain or the fruit will seep out during baking. If cracks appear in the crust, gently press the dough to seal. There is no right or wrong way to fold the dough, just make what seems the most natural and pleasant to you.

Finally, brush the edges and sides with a wash made of maple and almond milk. Some like to sprinkle the galette with sugar for an extra golden and crispy crust.

Your rustic apricot peach galettes are ready to bake!

How to store rustic apricot peach galettes leftovers

These mini rustic apricot peach galettes are the perfect dessert to keep on hands in case of unexpected guests. They also make a delicious breakfast or snack, with coconut yogurt and a coffee. Galettes are best served straight from the oven when the crust is very crispy and the fruits are still warm, but you can definitely make them ahead and keep for later.

If you plan to consume the galettes quickly in the next few days, simply wrap leftovers loosely and store at room temperature for up to 2 days. Don’t store them in an air thigh container or they might soften and loose their crisp. To keep them slightly longer, store in refrigerator for up to 3-4 days.

These rustic apricot peach galettes are freezer friendly and will keep their flavor and texture very well. This is a great option to keep for a long time, up to 1 month. Once completely cooled, arrange the galettes separately in freezer bags and place flat in freezer. To defrost, leave them out to thaw at room temperature and heat in oven for 5 minutes.

For more fruity summer desserts, check out these recipes

• Roasted Stone Fruits with Buckwheat Mascarpone
• Apricot Melon Rosemary Panna Cotta
• Pistachio and Apricot Blondies GF
• Plume Cardamom & Rose Polenta Cake
• Strawberry Basil Coconut Ice-cream
• Lemon Poppy Seeds Cheesecake

I love to see your creations! Don’t forget to tag me @alicepages on your photos on Instagram and give your feedback in the comments below if you make this recipe at home! Your opinion is my best reward.

Rustic Apricot Peach Galettes

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• Author: Alice Pagès
• Prep Time: 50 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 mini galettes 1x
• Category: Desserts
• Method: Oven
• Diet: Vegan

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Description

Easy mini rustic apricot peach galettes made from scratch with simple ingredients. The perfect flavorful and healthy dessert for Summer days – or any time of the year with seasonal fruits!

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Ingredients

Scale 1x2x3x

Pastry crust

• 2 cups all-purpose flour
• 1/4 tsp salt
• 1 pinch of fleur de sel
• 2 tbsp canne sugar
• 1/2 tsp ground cinnamon 
• 1 tsp finely chopped dry rosemary
• 1/4 cup ( 60 ml) olive oil
• 1/4 cup + 2 tbsp (90 ml) cold water

Almond cream

• 1/2 cup almond meal
• 1/3 cup soy cream (or almond, rice)
• 1 tbsp maple syrup
• 1 tsp lemon zest
• 1/2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom

Filling

• 2 apricots
• 1 large peach
• 1 tsp maple syrup
• 2 tsp lemon juice
• 1/2 tsp vanilla extract
• 1 tbsp raisins

Wash

• 1 tbsp maple syrup
• 1 tbsp soy milk

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Instructions

Pastry crust

1. In a large mixing bowl, mix the flour, salts, sugar, rosemary and cinnamon.
2. Slowly add the olive oil and stir with a wooden spatula. Then, continue to mix using your fingertips, breaking any large lumps. At this stage, the dough should be very dry and crumbly.
3. Add water, one tablespoon at a time and stir until the dough becomes soft and easily scrapes away from the bowl. The quantity of water can vary depending on the flour you use. Slowly add water until you get the right consistency. If you add too much water, add a little more flour to rectify.
4. Transfer the dough to a lightly floured surface and quickly knead until it is smooth and not sticky. Form dough into one large ball. Wrap in plastic film and leave for 30 minutes at room temperature.

Almond cream and filling

1. Meanwhile, prepare the almond cream. Mix all the ingredients in a bowl until combined. The almond cream should be thick enough to hold on the galettes. If the cream is too thick or too runny, add more soy cream or more almond meal.
2. For the filling, add maple syrup, lemon juice and vanilla extract to a large bowl. Wash, stone and slice the apricots and the peach. Fold the the apricots, peach and raisins into the bowl and gently stir until they are evenly coated with the mixture. Set aside and let macerate until the dough is chilled.

Assembly

1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. 
2. Once the dough is thoroughly chilled, remove it from the plastic wrap and divide into six segments if making mini galettes.
3.  On a lightly floured surface, working one at a time, use a rolling pin to roll each piece of dough out into about a 5-inch diameter circle about 1/8-inch thick. Transfer to the prepared baking sheet and unfold.
4. Add one tablespoon of almond cream in the center of each disc of dough, leaving about 1 inch along the edges. Then arrange the fruits on top with a little of the excess juice.
5. Next, carefully fold the crust edges over the filling towards the center of the galettes. Work all around the galettes, creating a few pleats where needed. Try to ensure there are no cracks in the pastry crust.
6. Prepare the wash by mixing the maple syrup and soy milk. Brush the edges and sides of the galettes with the mixture. 
7. Bake for 20-25 minutes for mini galettes (30-35 minutes for a large galette), or until the crust is golden brown and the fruits are bubbly. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Serve cool or warm with a scoop of vanilla ice-cream

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Notes

1. Store baked galettes loosely covered at room temperature for up to 2 days, or in fridge for up to 3 days. They can also be frozen and kept for up to 1 month (read article for more detail).
2. To make gluten-free, replace all-purpose flour by your favorite gluten-free flour blend and adjust the quantity of water accordingly. You should need less water than in the regular recipe.

Recette version française

Galettes Rustiques Abricot Pêche

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• Author: Alice Pagès
• Prep Time: 50 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 mini galettes 1x
• Category: desserts
• Method: Four
• Diet: Vegan

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Description

Ces mini galettes rustiques abricot pêche sont très faciles à préparer à partir d’ingrédients simples et sains. Le dessert fruité et gourmand parfait pour les longues soirées d’été. 

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Ingredients

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Pâte brisée

• 250 g de farine de blé T55
• 1 pincée de sel
• 1 pincée de fleur de sel
• 20 g de sucre de canne
• 1/2 càc de cannelle en poudre
• 1 càc de romarin séché finement haché
• 50 ml d’huile d’olive
• 100 ml d’eau froide

Crème d’amande

• 50 g de poudre d’amande
• 80 ml de crème de soja (ou amande, riz)
• 1 càs de sirop d’érable
• 1 càc de zest de citron
• 1 càc d’extrait de vanille
• 1/2 càc de cannelle en poudre
• 1/4 càc de cardamome en poudre

Garniture

• 2 abricots 
• 1 grosse pêche
• 1 càc de sirop d’érable
• 1 càs de jus de citron frais
• 1 càc d’extrait de vanille 
• 15 g de raisins secs

Dorure

• 1 càs de sirop d’érable
• 1 càs de lait végétal

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Instructions

Pâte brisée

1. Dans un grand saladier, mélanger la farine, les sels, le sucre, le romarin et la cannelle.
2. Verser progressivement l’huile d’olive et mélanger avec une spatule en bois. Puis malaxer avec le bout des doigts afin de bien répartir l’huile et de briser les grumeaux. A ce stade, la pâte est très sèche et s’effrite.
3. Ajouter l’eau, une cuillère à soupe à la fois, et mélanger jusqu’à ce que le pâte devienne lisse et se décolle facilement des bords. La quantité d’eau nécessaire peut dépendre de la farine utilisée. C’est pourquoi il est important de verser l’eau progressivement et de s’arrêter dès que la pâte devient lisse et non collante. Si la pâte est trop collante, ajouter un peu de farine pour rectifier. 
4. Placer la pâte sur un plan de travail légèrement fariné et pétrir brièvement. Puis former une boule, filmer au contact et laisser reposer pendant 30 minutes à température ambiante.

Crème d’amande et garniture

1. Pendant ce temps, préparer la garniture. Mélanger tous les ingrédients de la crème d’amande dans un bol. La crème doit être suffisamment épaisse pour garnir les galettes sans trop s’étaler. Si la crème est trop fluide, ajouter un peu de poudre d’amande, si elle est trop épaisse ajouter plus de crème.
2. Mélanger le sirop d’érable, le jus de citron et la vanille dans un grand saladier. Laver, dénoyauter et couper les apricots et les pêches en tranches. Ajouter les fruits et les raisons secs dans le saladier et mélanger délicatement pour bien les enrober. Laisser mariner jusqu’à ce que la pâte brisée soit prête.

Assemblage

1. Préchauffer le four à 180°C et chemiser une plaque de papier cuisson.
2. Une fois que le pâte a bien reposé, retirer le film plastique et diviser la pâte en six petites boules de même taille (environ 70 g chacune).
3. A l’aide d’un rouleau à pâtisserie, étaler les boules de pâte une à une sur un plan de travail fariné en un disque de diamètre 12 cm et d’épaisseur 3 mm environ. Transférer avec précaution les disques de pâte sur la plaque de cuisson. 
4. Déposer une bonne cuillerée de crème d’amande au centre de chaque disque de pâte, en laissant environ 2 cm libres sur les bords. Puis garnir avec les fruits et un peu de leur jus.
5. Puis rabattre délicatement les bords des disques de pâte vers le centre pour chevaucher la garniture sur tout le tour. Veiller à ce qu’il n’y ai pas de fissures ou de trous dans les rabats de pâte.
6. Préparer la dorure en mélangeant le sirop d’érable et le lait végétal. Badigeonner le mélange avec un pinceau sur tous les bords des galettes.
7. Enfourner pour 20 à 25 minutes pour des mini galettes (ou 30 à 35 minutes pour une grosse galette), jusqu’à ce que la pâte soit bien dorée et les fruits légèrement caramélisés. Laisser refroidir 5 minutes sur la plaque avant de transférer les galettes sur une grille. Déguster froid ou encore tiède avec une boulle de glace vanille.

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