Apricot Galette
Serves: 6–8 | Prep Time: 20 minutes | Chill Time: 30 minutes | Bake Time: 35–40 minutes
Directions
- Make the crust:
In a bowl, combine whole wheat flour, almond flour, coconut sugar, and salt. Cut in cold butter or coconut oil until mixture resembles coarse crumbs. Add cold water, 1 tbsp at a time, until a dough forms. Shape into a disc, wrap, and chill for 30 minutes. - Prepare the filling:
In a bowl, toss apricot slices with maple syrup, vanilla, cinnamon, and arrowroot starch. Set aside. - Assemble the galette:
Preheat oven to 375°F (190°C). Roll out the dough into a rough 10–12 inch circle on parchment paper. Transfer to a baking sheet.
Arrange the apricots in the center, leaving a 1.5–2 inch border. Fold the edges over the fruit, pleating gently. - Finish and bake:
Brush crust with egg wash if using and sprinkle with coconut sugar or almonds.
Bake for 35–40 minutes, until crust is golden and fruit is bubbly. Let cool slightly before slicing.
