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Sweet food & photography

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Apricot blueberry galette

What a summer we’ve had so far. 2 1/2 months and I can only remember like.. two days of rain. Basically it’s too hot to do anything, let alone bake, but I just couldn’t resist these beautiful apricots.

I was going to pick blueberries in the forest, but turns out they’re teeny tiny. Perhaps it’s not a good summer for blueberries, or maybe I need to wait a little longer? Anyway, galettes are my absolute favorite thing to make with fruits. Pie crust makes literally everything better, and you can basically just throw in any fruit you have at home. Doesn’t need much else to be honest.

Speaking of summer, I’ve come to realize these past two years that summer is in some ways my least favorite season. Don’t get me wrong, I love some things about summer – like the produce, being able to hang out at the beach, finally getting some vitamin D, etc. But it also completely stresses me out.

I have zero inspiration and suffer from major FOMO. I feel like I should be doing fun and amazing things every day, preferably every minute of every day too, and it takes me to a point where I just want to crawl under my blanket (no wait, it’s too hot for that) and watch Netflix. Actually I’ve read a little about it and seems like I’m not alone (it’s called reverse seasonal affective disorder). Do you feel the same way or do you love summer? If not, which is your favorite season?

APRICOT BLUEBERRY GALETTE

Yields one tart, 6-8 servings

INGREDIENTS

PIE CRUST

  • 180 g (1 1/4 cups) all purpose flour
  • 1 tbsp. granulated sugar
  • 1/4 tsp. flaky salt
  • 150 g (about 1 + 1/3 stick) very cold salted butter
  • 3-5 tbsp. ice water

FILLING & TOPPING

  • 500 g (about 7-8 depending on size) apricots
  • 125 g (about 1 cup) fresh blueberries
  • zest and juice from 1/2 small lemon
  • 50-75 g (4-6 tbsp.) turbinado or granulated sugar
  • 1/4 tsp. vanilla bean powder
  • 1/4 tsp cardamom
  • 2 tsp. cornstarch
  • 1 egg
  • pinch of salt
  • 1 tbsp. turbinado sugar

INSTRUCTIONS

PIE CRUST

  1. Mix together flour, sugar and salt in a large bowl. Use a cheese slicer, if you have one, to slice the butter thinly – if not, you can simply dice the butter with a knife. Add the sliced or diced butter to the dry ingredients, and using your fingers or a pastry cutter, cut in the butter until dough is crumbly but there are still some small visible pieces of butter.
  2. Drizzle with ice water, 1 tbsp at a time, and mix gently with a fork until dough just comes together, do not knead the dough.
  3. Form the dough into a ball and place it on a piece of plastic wrap. Flatten into a disc, wrap in the plastic wrap and place in fridge for at least one hour but preferably overnight.

ASSEMBLY & BAKING

  1. Let the dough rest for a few minutes at room temperature. Roll out the dough into a large circle about 1/8 – 1/4 inch (3-5 mm) thick, on a lightly floured surface. Make sure to roll and turn the dough so it doesn’t stick to the surface.
  2. Using the rolling pin, transfer the dough to a baking sheet covered with baking paper.
  3. Halve the apricots and remove the pits, then place the apricots in a bowl with the blueberries. Toss with the lemon zest, juice, sugar (adjust to sweetness of fruit), vanilla, cardamom and cornstarch. Arrange the fruit on top of the dough, leaving a border around the edges. Fold the dough over the fruit and press gently to seal. Transfer the galette to the freezer for 15 minutes, meanwhile preheat the oven to 200°C (390°F).
  4. Whisk together the egg with a pinch of salt in a small bowl. Brush the edges with the egg wash, then sprinkle with turbinado sugar.
  5. Bake until golden brown, about 35-40 minutes. Let cool, then serve with vanilla ice cream.

Reader Interactions

Comments

    • Spring is a favorite of mine too, can’t decide between autumn and spring… Thank you for your kind words Antonella!!

      Reply

  2. Por favor podíais publicar en español?? Me encanta todo lo que hace Linda lomelino. Me se casi de memoria el libro que publicó en español pero tb me gustaría saber estas recetas k públicas en Pinterest. Un abrazo

    Reply

    • Aww, thanks for your kind words! I wish I could write in Spanish, but I can’t. Only a few words 🙂 xx

      Reply

  3. Samme her … jeg vil bare ha samlested, men sove. Høsten er min favoritt. Blåbær, nei … alt er tørket inn. Tror ikke på kantareller heller faktisk. Trist

    Reply

    • Haha 🙂 Älskar också hösten, men jag ska försöka njuta av sommaren nu. Kanske ha lite lägre krav.. Hoppas på kantareller ändå!

      Reply

        • Så borde man ju tänka alltid! Det blir väl lätt så, när sommaren ofta regnar bort 🙂 Man tänker att man borde passa på för vem vet när det blir en sådan sommar igen… Önskar dig en riktigt fin sommar Mette!

          Reply

  6. I love the flavor and color combo of stone fruit and berries. Your pastries are always gorgeous, no matter how simple the recipe. Thanks for the inspiration!

    Reply

    • Seems like I’m definitely not alone in feeling this 🙂 I totally agree with you Valérie! There’s something very inspiring about the beginning of fall. Like a new start perhaps?

      Reply

  8. I love the autumn! Spring is very inspiring too, but i feel the same way at summer time! And also i live in Bz! Fortunately, i moved to the mountains, where there are a cool climate.

    Reply

    • Ah, that’s so nice Lili! Summers in Brazil must be so insanely hot. I can imagine spring and autumn must be very nive there 🙂

      Reply

  9. Oh my! They look so delicious. I don’t care for cooking but this might be worth spending time in the kitchen. Thank you for the recipes.

    Reply

    • I’d say galettes are always worth the time! I’m also not the biggest fan of cooking.. but baking is something different! Thanks for your kind comment!

      Reply

  11. I totally agree with you Linda about summer I feel exhausted most of the time… can’t wait for autumn!
    Love your food photography/styling you are so inspirational. Also I have purchased all of your books!

    Reply

  12. oh I have enough of the heat too. there’s so much I want to do and all I feel like doing is waiting till it’s cooler.
    Or maybe I can make this galette. That looks so good and so simple to make. Thank you. I made your strawberry ice-cream without an ice-cream machine and it was delishious.
    love,
    Ann

    Reply

    • So true! it’s difficult to do anything let alone bake in this heat 🙂 Ice cream is always a good choice though. So glad you liked the recipe! x

      Reply

  15. Receptet för pajdegen för galetten är annorlunda än den i boken Sweet food & Photography. Är detta recept en senare och mer utvecklad version?

    Reply

  16. I’ve tried a few of your recipes and they never disappoint! And the way you present them is stunning!

    I’m attempting to make this galette, but I may not be able to fit this in my narrow freezer. Can I use the refrigerator instead? Hiw much time do I need to chill it?

    Thanks so much for being an inspiration!

    Reply

    • SO glad to hear that, Manny!
      You can definitely chill it in the fridge too, I’d say 20 minutes should be enough for a galette. The chilling process is more important with a double crust pie because you want it to hold its shape 🙂 Thank you for your kind comment!

      Reply

  17. The most beautiful galette ever and these photos just take my breath away! I can never have enough of your beautiful photography dear Linda! <3 Oh and I'm kind of happy that summer is almost over, still hot here in Croatia and I am such Autumn person. Can't wait for all things cozy and comforting! 🙂

    Reply

    • Thank you so much, Lili! How is the weather now? It’s fairly warm here today, but looks like the temps are dropping… so nice! xx

      Reply

  18. Can we use a store-bought pie crust instead of making one ourselves? Or would it be store-bought puff pastry?

    Reply

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