I know I’ve promised some apricots summer galettes, but those raspberries at the market couldn’t be left alone.
Being in a constant mindset about food, what to cook or looking around for inspiration, made me appreciate even more seasonal cooking, and there’s no better time of the year for this than summer. And it’s that perfect moment when all the fruits and vegetables are perfectly ripe and all dishes are more delicious than ever.
Ok, autumn has it’s charm, but let’s talk about all the other goodies in a couple of months 🙂
These mini summer galettes are definitely a feast brought to nature, as there’s no other better way to celebrate these gifts but to treat them right, to get all the flavors they are offering. And infused with fresh thyme and tiny drops of balsamic vinegar, these fruits and you will say THANK YOU, give me more!
I sometimes find baking with some sort of therapeutic effects on me, but I should better say all the cooking process gets me in some sort of meditation state, and I just love how it makes me be in that very moment when I’m kneading the dough, or just cutting the ingredients for a salad.
Have you read my recipe and post about rustic blueberry tart? If not, you can find it in here, if yes, you already know how easy it is to make the dough and that these mini summer gallettes will probably become some of your favorites this season.
The apricots and raspberry infusion with thyme, balsamic vinegar, cardamom and a splash of brown sugar is definitely what makes this dessert so special. Herbs definitely enhance not only savory dishes, but also they do miracles in baking.
Ok, enough with the talking, and let’s do some easy baking today
Drop me a comment below if you try out the recipe, to let me know your thoughts.
Mini Summer Galettes with Apricots and Raspberries
These mini summer galettes are definitely a feast brought to nature, as there's no other better way to celebrate these gifts but to treat them right, to get all the flavors they are offering.
- 250 gr flour + 1 tbsp for the filling, and more for dusting
- 125 gr cold butter (I used 82% fat butter)
- 3 tbsp sugar + extra for sprinkle on top
- 1/2 tsp salt
- 3 1/2 tbsp cold water (the amount will vary based on the type of flour you use)
- 450 gr mix of apricots and raspberries
- 1-2 tsp fresh thyme leaves
- 1 tsp balsamic vinegar
- 1/2 tsp ground cardamom
- 1 egg for brushing the crust
Prepare the dough: in a medium sized bowl, combine the flour, 1 tbsp of sugar and salt. Add the diced butter straight from the fridge, and mix it with the tip of your fingers until all resembles to coarse bread crumbs.
Add the ice cold water, 1 tablespoon at the time, until the dough holds together. If it's too dry, add a bit more water, and try to work it as little as possible, not to warm up the ingredients. It's ok if the dough is still a bit crumbly.
Gather the dough into a thick disk and after you wrap it in plastic foil and refrigerate it for at least 30 mins.
Prepare the filling: in a bowl add sliced apricots, raspberries, thyme leaves, balsamic vinegar, the remaining 2 tbsp of sugar, cardamom and 1/2 tbsp flour. Toss carefully not to break the raspberries and set aside in the fridge along with the dough.
Take the dough out from the fridge and let it warm up for 5-7 mins until you start rolling it out. Divide the dough in 4 smaller parts and start rolling them, until each reaches a disc of about 2 mm thickness.
Add the apricots and raspberry filling, leaving the margins uncovered. Fold each summer galettes bringing the margins towards the center of the tart.
Brush the galettes with egg and sprinkle some sugar for a glowing effect.
Serve after they cooled down and if fancies you with a scoop of icecream on top. I preferred them plain and simple.
Bake the galettes in the preheated oven at 170C for 45 minutes.