This apricot semolina gallate has layers of crisp flaky pastry filled with creamy semolina custard and fresh apricots. Serve with vanilla ice cream or cream. It's sure to please family and friends.
1tsppure vanilla extract or 1/2 tsp of vanilla paste
30gcaster sugar(2 tbsp)
1tbspplain flour (all-purpose)
30mlsingle cream
1mediumegg
Assembly
360gfresh apricots(400g whole apricots)
1mediumegg(for egg wash)
2tbsprunny honey
2tbspcaster sugar(for dusting the pastry)
Preparation
Flaky pastry: Weigh out the butter and divide it into 4 equal amounts.
In a medium bowl, add the flour, salt, sugar and one portion of butter.
Add the buttermilk and bring the mix to form a soft dough.
Roll out the dough to make a rectangle approximately 4mm thick.
Take another portion of butter and dot it over two thirds of the rectangle.Fold the third without any butter on it over the middle third of the pastry. Bring the other third on top. Seal the edges with a rolling pin and turn the dough 90 degrees. Chill for 10 minutes.
Repeat steps 4 - 5 two more times.Finally, cover with plastic wrap and chill in the fridge for 30 minutes.
Semolina filling: In a small saucepan add the semolina, water and salt. Gently bring to a simmer and cook for 3-5 minutes until the semolina has thickened. Stir regularly, to avoid lumps and avoid it burning on the bottom of the pan.
Once cooked remove from the heat and stir in the butter, sugar, vanilla, flour and cream.
Finally, add the egg and mix until it is creamy. Set aside.
Forming pastry: Remove the dough from the fridge and make it into a ball. Roll the dough out into a circle approximately 35cm (14inch) wide. Roll the dough around the rolling pin and transfer it to the prepared baking sheet.
Preheat the oven to 180°C fan / 400°F / Gas 6. Line a baking tray with parchment paper.
Assemble: Pour the semolina into the centre of the pastry and using the back of a spoon level it out around the pastry leaving 5-6cm (2inch) from the edge.
Cut the apricots in half and remove the stones. Place the apricot halves on top of the semolina in a pattern of your choice.
Fold the edges of the pastry over the apricots. Brush the egg wash over the pastry edges and sprinkle the granulated white sugar all over the galette.
Finally, pour 2 tbsp of honey over the apricots. if your honey is too thick place it in the microwave for a few seconds to melt.
Baking: Place the galette in the oven and bake for 35 minutes, until the crust is golden brown. Serve with clotted cream or ice cream.
Notes & Tips
Buttermilk: If you don't have buttermilk, add 1 teaspoon of white vinegar or rice vinegar to 100 ml of milk, stir and leave to stand for 15 minutes before using.
KEYWORDS apricot recipes, fruit recipes, galette, pastry recipes, semolina