Apricot & Blackberry ‘Sunflower’ Galette

These galettes, loaded with the summer harvest of fresh apricots and blackberries, evoke sunflowers. Present them on a sunny day as a dessert or prepare them for a picnic adjacent to a sunflower field.

Recipe from La Table by Celine is published by Prestel, £24.99, prestel.com, photos by © Celine Rousseau

Makes 2 Galettes (16 cm/6 in)

Ingredients:

For the pie crust

• 200 g (1½ cups) all-purpose flour

• 2 tablespoons sugar

• ½ teaspoon salt

• 100 g (7 tablespoons) cold butter, cubed

• 3 tablespoons ice water

For the filling

• 4 tablespoons sugar (adjust to taste) 

• 2 teaspoons corn starch

• ¼ teaspoon ground cinnamon (optional)

• 4–5 apricots (around 200–250 g), thinly sliced 7 blackberries

• 10 g (scant tablespoon) butter

For the egg wash

• 1 egg 

• 1 tablespoon of water

Method:

1. In a large bowl, mix the flour, sugar, and salt. Add the cold, cubed butter. Using your fingertips, rub the butter into the flour until it resembles coarse breadcrumbs. Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Divide the dough in half, shape each half into a disk, wrap them in plastic wrap, and refrigerate for at least 1 hour.

2. Preheat the oven to 200°C (390°F).

3. For the filling, in a small bowl, mix the sugar, cornstarch, and optional ground cinnamon. Add 1 tablespoon of the mixture to the sliced black- berries and the rest to the sliced apricots. Toss well to ensure the fruit is evenly coated.

4. Roll out one of the pie crust disks on a lightly floured surface to a circle of about 20 cm (8 in) in diameter.

5. Leaving about 2 cm (1 in) of border around the edges, arrange the blackberries in the center and the sliced apricots around them to mimic a sunflower. Fold the edges of the pie crust over the filling, pleating as necessary to create a neat circle. Dot the filling with butter. Whisk the egg with 1 tablespoon of water to create an egg wash and brush the exposed crust with it.

6. Repeat the process with the second galette. 

7. Bake the galettes for approximately 30 minutes, or until the crust is golden and the filling is bubbly. Let the galette cool before serving.