Kumquat and Apricot Galette

Past week-end I felt inspired to cook, to shoot a short video and a series of photographs. I woke up craving for something sweet, but not so sweet, more sourish.

Even though you may thing that we are eating here a lot of sweets, actually I’m baking sweets just once a week. Somebody said to me recently, why you are not cooking? I was very surprised to hear this. I said, but I’m cooking. Actually he meant, why I’m not cooking so often meals.

I’m cooking meals, especially in the evening and sweets whenever I have time, no more then once-twice a week. Usually in the morning, when I have enough light to take the photographs. Just browse the recipe index to find all the other good food or the Soup Journal.

Meantime, have a look at my first video, shot while I was preparing and shooting this amazing french galette. The combination is high-class : the base is crispy with a rich flavor of butter, the filling is sourish from the kumquats and lightly sweet from the apricots. Just the perfect balance between sweet and sourish.


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Ingredients for Kumquat and Apricot Galette (makes 4 servings)

For the galette base :
1 cup flour
1/2 teaspoon sugar
1/8 teaspoon salt
6 tablespoons of melted unsalted butter
6 tablespoons chilled water

For the filling :
4 medium apricots sliced
4 medium kumquats sliced
2 tablespoons unsalted butter, melted
1/4 cup sugar
raspberry sugar for topping (optional)

Directions :
1. For the galette base, sift the flour in a large bowl. Add in the sugar and salt. Pour in the butter. When the dough is enough smooth, add chilled water a tablespoon at a time until the dough just holds together. Gather dough into a disc, wrap in plastic wrap, and chill in the fridge, for at least 30 minutes.

2. When the dough is chilled enough, roll it out on a floured surface or on a plastic wrap, in a circle. I recommend a plastic wrap, using it you’ll be able to transfer teh dough very easy into the pan. Preheat oven to 200°C.

3. For the filling, cut the apricots and the kumquats in small slices. Spread the sugar and the melted butter over it. Toss to coat. Overlap the apricots and the kumquats, one by one, in a circle, 2 cm from the edge of the dough, until you’ll reach the center of the dough. Fold over the edges of the dough, and sprinkle dough edge with raspberry sugar.

4. Bake on middle rack of oven for 45 minutes, or until golden brown. Rotate the galette every 15 minutes for an evenly baked crust.