Rustic Apricot Galette

I wasn’t sure what a “Galette” was. It’s basically a fruit tart, using whichever fruit you would like. This one used apricots. When I looked it up, there are a wide variety of variations.

This one is quick, especially if you use a store bought pie crust. The filling is cream cheese and sugar.

I had a piece. I like that the fresh fruit flavor comes through, but so does the cream cheese flavor!! I shared that I’m not a cream cheese fan, but many are.

I can see peaches and blueberries for this recipe or strawberries.

INGREDIENTS:

1 refrigerated pie crust

6 oz cream cheese, softened

1/3 c. sugar

1 egg separated

1 Tsp almond or vanilla extract

6 to 8 apricots, sliced

2 Tbsp turbinado sugar

DIRECTIONS:

Preheat oven to 375 degrees. Line cookie sheet with parchment paper.

Allow pie crust to sit at room temperature 10 minutes, then unroll it and place on parchment paper.

In a bowl, combine cream cheese, sugar, egg yolk, and extract. Mix until well combined. Spread cream cheese mixture on top or pie crust, leaving 1 ½ inches around the edge without filling. Place apricots on top of cream cheese mixture.

Fold the crust edge up, crimping slightly on top of the filling until all of the edges have been folded on top. Lightly brush the edges with beaten egg white. Sprinkle with turbinado sugar. Bake 30 to 35 minutes until the edges are golden brown. Makes 6 to8 servings.

MY NOTES:

Here is what I found about turbinado sugar. Turbinado sugar differs from more common sugars because it comes from the first pressing of sugar cane and therefore retains more of the plant’s flavor and natural molasses.

Obviously I didn’t have any, so I did a mixture of brown sugar and white sugar, maybe about a quarter of a cup. In hind sight, I would have used just brown sugar. I may order some just to have on hand.

It goes together quickly. Especially since the apricots don’t need peeling. And it looks impressive.

Thanks to Jay and Kris for giving me feedback on the ham pasta salad. They said it was very tasty.

ENJOY