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Apricot-and-Strawberry Galette

Summer is continuing to bless us with an abundance of beautiful fruit. Right now at the Market, we are selling local strawberries and apricots from Eastern Washington.

Did you know you can combine these two summer favorites into one delicious galette?

What you will need:

Pate Brisee (pastry)

  • 2 1/2 cups unbleached all-purpose flour

  • 1 1/2 teaspoons kosher salt

  • 2 teaspoons sugar

  • 2 sticks cold unsalted butter, cut into cubes

  • 1/3 to 1/2 cup ice water


  • 1/3 cup blanched hazelnuts

  • 1/4 cup sugar

  • 3 tablespoons unsalted butter, room temperature

  • 1 tablespoon unbleached all-purpose flour

  • 1 large egg yolk (white reserved for brushing crust)

  • 1 tablespoon hazelnut liqueur, such as Frangelico

  • 1/2 teaspoon kosher salt


  • 5 teaspoons unbleached all-purpose flour, plus more for dusting

  • 12 ounces Whidbey Farm & Market apricots, halved if small, or cut into 1/2-inch wedges (about 2 cups)

  • 4 ounces Whidbey Farm & Market strawberries, cut into 1/4-inch slices (3/4 cup)

  • 1/3 cup sugar

  • 2 teaspoons fresh lemon juice

  • 1/4 teaspoon kosher salt

  • 1 large egg white (reserved from frangipane), beaten


Pate Brisee

Pulse flour, salt, and sugar in a food processor until combined.

Add butter; pulse until mixture resembles coarse crumbs with some pea-size pieces remaining.

Drizzle with 1/3 cup ice water and pulse until mixture holds together when pressed between fingertips.

Add additional water if needed; do not over process.

Transfer mixture to a piece of plastic wrap. Divide in two; knead once or twice. Form into two disks and wrap each in plastic.

Refrigerate at least 1 hour and up to overnight.


Preheat oven to 375 degrees.

Toast hazelnuts on a baking sheet, stirring once, until deep golden brown, about 12 minutes. Let cool completely, about 15 minutes; then grind in a food processor until fine.

Add sugar, butter, flour, egg yolk, liqueur, and salt; process to combine.

Frangipane can be made in advance and stored in an airtight container in refrigerator up to 1 day; return to room temperature before using.


On lightly floured parchment, roll 1 disk pate brisee into a 12-by-10-inch oval, about 1/8 inch thick (reserve remaining disk for another use).

Transfer on parchment to a rimmed baking sheet.

Spread frangipane evenly over dough, leaving a 2-inch border.

Stir together apricots, strawberries, sugar, flour, lemon juice, and salt.

Arrange fruit mixture in a single layer over frangipane.

Fold dough over fruit, leaving center uncovered. Brush crust with egg white, brushing under folds to help seal.

Bake until golden brown and bubbling in center, 50 minutes to 1 hour. Slide galette off the pan onto a wire rack.

Serve slightly warm or room temperature.

The galette is best eaten the day it's made, but can be stored, lightly tented with foil, for up to one day at room temperature.

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