Apricot Raspberry Galette

Raspberries were on sale (3 1/2 pints for 10 bucks) and I am trying to figure out as many ways as possible to make the most of Apricot season.

I love the free form nature of Galettes. Roll out your favorite pie dough into a big circle, and fill if full of your favorite fruit (works best with not too juicy fruits) and turn up the sides and bake.

So easy and so good!

For this Galette I tossed 1 1/2 pounds of pitted and sliced apricots and 1 1/2 cups of raspberries. I tossed the prepped apricots in 1 1/3 cups of sugar and 1/4 cup of organic corn starch, and 1/4 teaspoon salt then very gently mixed in the raspberries at the last minute before I place the fruit on the rolled out dough.

Beat 1 egg and brush it over the dough and sprinkle 2 tablespoon of sugar over the entire Galette. Bake in a preheated 400 F oven for about 35 minutes or until it is nicely browned.

As careful as I am when wraping the dough around the fruit, juice almost always bubbles out of some missed crack. As you check in on your gallete as it cooks have a pastry brush handy and quickly brush the bubbling sugary fruit juice over the pasty. It will help you save the missing juices and it also gives the pastry a nice sheen.

Also please note that my Gallette fell apart a little bit, never sweat stuff like this, it still looks delicious and with a generous dollop of unsweetened whip cream your guests aren't going to be asking what happened to the Gallete they're going to be asking for seconds!