[You can find the recipe for the Cornmeal Pâte Brisée used in this recipe right here.}
Here’s another great summer recipe and not too fussy. You start with half a recipe for Cornmeal Pâte Brisée rolled out to a big circle.
The recipe says to chill it until you’re ready to form the actual galette but let me tell you something – that did not work for me. First of all, I don’t have all kinds of room in my refrigerator to be chilling all kinds of big dough rounds. Second of all, you need the dough to be pliable so you can curve and fold it around the filling. It breaks when it is cold. I had to let it warm up first otherwise it would have spelled disaster for this very free-form pastry.
Some apricots and blackberries are mixed with sugar and other typical pie filling ingredients and then poured onto the center of the dough. I’m loving the deep purple and orange combination – so pretty!
The sides are carefully folded up and overlapped here and there. I love the rustic, handmade look of galettes.
The galette relaxes a great deal while baking so I wouldn’t be too worried if your sides come up pretty far. The crust is brushed with egg and sprinkled with sanding sugar before going into the oven.
Parchment paper and a rimmed baking sheet are musts for me – spillage occurred! Nothing too devastating, though.
Unfortunately, I did not get a good picture of the entire galette and for that I am sorry – it was so cool looking. It tasted great too; I love the flavor of baked apricots, they’re so intense. And I cannot say enough good things about the Cornmeal Pâte Brisée. It is a very easy, very accomodating pie dough and the golden cornmeal is brilliant with this dessert.