Apricot, Sage and Hazelnut Galette (with a lattice top!)

in Desserts

How to Lattice

I’ve been dreaming about making a cross between a galette and a real, legit pie with a lattice top since January. WHY?! Because why not. I figure it’s like a lazier version of a real pie, but slightly more ambitious than a traditional galette. Less rustic; less perfect. It’s all about meeting in the middle. (Also, my pie tin might’ve been sticky because I maybe used it to roast carrots in pomegranate molasses not expecting it to get all sticky and stuck. Just maybe.)

I wasn’t expecting to act on my January-galette-dream so soon. I thought it was too early to get all pie-like up in here…that was until I went to the farmer’s market this past Saturday and the apricots were being all fragrant and cute by still having their leaves attached. My favorite fruit is the fruit that looks like it was picked in my neighbor’s backyard.

Apricot, Sage and Hazelnut Galette (with a lattice top!)

This combination might sound a little strange, but it’s actually so so good.

Sage and hazelnuts are what you would think to use in, say, the thick of fall or winter, but when paired with sweet, spring fruit, the result is pretty delicious and interesting.

Apricot, Sage and Hazelnut Galette (with a lattice top!)

How to Lattice

And let’s talk about the crust! Ooooo. So this crust is more tender than flakey. It’s sturdy, has a bit of a crumb and did I say tender?

There’s an egg added. And in place of water I used buttermilk. You’re more than welcome to use milk instead. You’d simply use a tablespoon or two less that what the recipe below calls for.

How to Lattice

The result is this herbaceous, sweet, crunchy, buttery, awesome-looking thing.

This is the thing you make when you want people to go, Wow, go YOU!

It’s the version of that show-stopper dress that lives in the back of your close that you only wear every so often…except this doesn’t take all that much effort like shaving your legs and curling your hair. I think it’s slightly less easy.

How to Lattice

Apricot, Sage and Hazelnut Galette (with a lattice top!)

Print this recipe!

Crust:
1 1/2 cups all-purpose flour
1 1/2 tablespoons white granulated sugar
1/2 teaspoon fine-grain sea salt
1 stick unsalted butter, frozen
1 large egg
1/4 cups buttermilk, shaken, plus 1 tablespoon-2 tablespoons, divided

Filling:
1/4 cup hazelnuts (about 15-16 hazelnuts)
4-5 apricots, sliced
6 tablespoons white granulated sugar
1 1/2 tablespoons minced fresh sage (5-6 leaves)
1 tablespoon corn starch
Pinch salt

Topping:
1 large egg, beaten with a splash of buttermilk
Turbinado sugar

1. In a large bowl, combine the dry ingredients: flour, sugar and salt. Using a box grater, grate the cold butter atop the flour mixture. Working quickly, and using your hands, break the butter bits into the flour until they’re evenly distributed and resemble the size of small peas. Beat together the egg and 1/4 cup buttermilk and add it to the flour mixture. Mix the dough together until it just begins to climb together; if the dough doesn’t hold together, add an extra tablespoon or two of buttermilk.

2. Remove the dough from the bowl and place it on a lightly floured counter. Knead the dough a few times until it comes together and shape it into a mound. Shape the dough into a disc and wrap it plastic wrap; transfer it to the refrigerator to chill for 1 hour or overnight.

3. While the dough is chilling, turn your attention to the filling. Preheat the oven to 350 degrees F. Spread the hazelnuts onto a baking sheet and roast in the oven for 15 minutes, until they turn a dark brown color. Carefully transfer the hot hazelnuts to the center of a clean kitchen towel. Wrap the towel around the hazelnuts and rub them back and forth, which will shake off their skins. (If some of the hazelnuts have a bit of a skin still attached, no biggie!). Chop the hazelnuts, roughly; transfer them to a medium bowl. Add the sliced apricots, sugar, fresh sage, cornstarch and pinch of salt. Toss together and set aside.

4. Remove the disc from the refrigerator. Heavily flour your work surface and rolling pin. Roll out the dough, being sure to rotate it every so often so it doesn’t stick, until it reaches a 1/8-inch thickness. Cut the dough into one large 13-inch circle (I used a 13-inch plate as a guide). Transfer the dough circle to the center of a parchment-lined baking sheet. Reroll the scraps and slice ten-twelve strips that are about 12-inches long and about 1 1/2-inches wide.

5. Spoon the filling out of the bowl (leaving any fruit juice behind) and place it in the center of the dough circle, leaving a 1/2-inch border around the sides. Arrange the fruit so it’s in one layer (not topped onto each other). Make it look pretty, if you like! Fold over the sides.

6. Lay the strips onto the top, making a lattice top (step-by-step instructions here). Trim the edges with a sharp knife. Make sure to secure the edges of the dough with a little water, pressing the lattice strips and the folded over sides together just enough to bind the two. This way nothing’s going anywhere when it gets in that hot oven.

7. Place the baking sheet in the freezer for 15 minutes. Meanwhile, preheat your oven to 400 degrees F. Right before entering the oven, brush the top of the galette with egg wash and sprinkle on a bit of turbinado sugar. Bake for 20-25 minutes, until medium golden brown. Transfer to a cooling rack until the galette is room temperature.

Makes one 12-inch galette

{ 39 comments… read them below or add one }

Belinda @themoonblushbaker May 13, 2013 at 12:42 am

What a lovely pie! The rustic charm of the galette, paired with the classic look of traditional pie; how can you go wrong?
This combo of flavours is often used to accompany soft cheese in Australia, so I would be thrilled to try this.

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Adrianna Adarme May 14, 2013 at 9:11 am

Oh interesting. I wonder if a like a savory hand pie with some sort of cheese and apricots would be good…

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Elisa @ Insalata di Sillabe May 13, 2013 at 1:12 am

OMG…this recipe is simply pure perfection! How is it that I’ve never thought about a mix between pie and galette myself?! This little baked good looks delicious and perfect as a spring dessert…I can’t wait to try it out, I’m sure I’ll get lots of compliments!

xo, Elisa

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foodnerd4life May 13, 2013 at 1:20 am

What a lovely flavour combination! I really like the use of the sage with the apricots. A really nice idea.

FoodNerd x

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Iris @cookie Chanel May 13, 2013 at 3:09 am

You go! This looks divine!

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thecitygourmand May 13, 2013 at 5:36 am

Looks superb, I’d love to try it!

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Tieghan May 13, 2013 at 5:37 am

All I have to say it that this is SO pretty and you amaze me! I have to make this!

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The Maiden Metallurgist May 13, 2013 at 5:37 am

I love the idea of these flavors together. Gooing to keep an eye out for apricots (we’ve got a while in this aprt of the country)

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cindy May 13, 2013 at 6:22 am

I love finding fruit with leaves and stems still attached too and I LOVE sage and hazelnuts. Apricots remind me of california summers and my grandpa. That galette is a bombshell, so pretty!

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Hannah @ All-Purpose and Semi-Sweet May 13, 2013 at 6:43 am

That last picture looks a little gooey and a lot gorgeous. Now I’m craving apricots…

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Lisa the Gourmet Wog May 13, 2013 at 6:47 am

Show stopper alright! That’s gorgeous!

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Bev @ Bev Cooks May 13, 2013 at 6:56 am

I wish I could replace my body with that lattice.

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Marie @ Little Kitchie May 13, 2013 at 7:41 am

The flavors in this sound amazing, and this is the prettiest galette ever! Lovely, lady!

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Megan May 13, 2013 at 7:53 am

Whoa! Way to treat a galette like a lady! Like a pie! Like a total hottie.

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Heather @ A Sweet Simple Life May 13, 2013 at 8:02 am

Love the apricot, sage, hazelnut combo… Looks amazing and perfect for the last few weeks of spring.

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tina May 13, 2013 at 8:18 am

perfection! you rock! can’t wait for your cookbook to arrival on my door :)

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Adrianna Adarme May 14, 2013 at 9:13 am

Tina, you da sweetest. Thank you!

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Trisha May 13, 2013 at 8:33 am

Looks so beautiful. I wanna eat it right now!

Trisha

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Monica May 13, 2013 at 9:47 am

This is a beautiful marriage of galette and pie. And I love the addition of hazelnuts. I made an apple galette last year for the first time and have been wondering what other kinds to make…this looks wonderful!

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Eileen May 13, 2013 at 10:36 am

I’m definitely jealous of your ability to even find apricots this early! Such a beautiful galette. I think I may try a version with my backyard plums when they’re ripe. :)

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Meredith May 13, 2013 at 2:43 pm

Sounds ridiculously good!

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DessertForTwo May 13, 2013 at 5:53 pm

This combination sounds awesome! Plus, it’s so pretty! Go you!

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ashley - baker by nature May 13, 2013 at 6:26 pm

Friggin’ gorg!!! I love this.

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Kiran @ KiranTarun.com May 13, 2013 at 8:53 pm

Yummy flavor combo! Adorable lattice, I’m just giddy with excitement! Pinned!

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Jayne May 13, 2013 at 11:55 pm

Oh, I happen to have sage in the fridge. Can’t get fresh apricots but do you think mangoes work? I bought 2 really sweet ripe ones yesterday from an Indian vendor. Really high quality stuff. :-)

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Adrianna Adarme May 14, 2013 at 9:15 am

That should work! I’d maybe pair the mango with basil instead of sage, though. They might compliment one another better. Also, if they’re super duper ripe, I’d add a dash more of cornstarch so it isn’t too goopy. :)

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Jayne May 14, 2013 at 7:33 pm

Thanks for the note on herb pairing. I would never have known which to pair with which. Have to give it a go with the mango I have. Thanks again, Adrianna.

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dervla @ The Curator May 14, 2013 at 7:54 am

This is about to complete me. Seriously.

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Francesca May 14, 2013 at 8:50 am

all cakes (and things in life) should be freeform :) This looks great Adrianna! What a cool combination.

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Loretta | A Finn In The Kitchen May 14, 2013 at 9:16 am

Yum! I’ve always wanted to try a galette, but my favorite part of pies is the crust. This is a great way to load up on that :)

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erin @ yummy supper May 14, 2013 at 10:34 am

Adrianna, I feel like you made this apricot galette just for me;) Galettes are my fav because of the lazy ease and imperfection. And apricots with herbs make me SO happy.
And that pretty lattice top … nice!
xoxo
E

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Aurinko May 14, 2013 at 1:04 pm

It looks beautiful! Art in the kitchen, totally.

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Rosie @ Blueberry Kitchen May 16, 2013 at 2:58 pm

I really love the idea of a galette with a lattice top, this looks so gorgeous! Love the flavour combinations in it too!

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Ash May 20, 2013 at 10:16 am

Apricot and sage? I never would have thought to put those two flavors together. I like the sound of it. I may just try it out and soon!

Ash
{The Board and Wire}

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Jocelyn (Grandbaby Cakes) May 20, 2013 at 8:17 pm

That is seriously so gorgeous! I need a slice of that galette right now! Gorgeous lattice!

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Rebecca May 23, 2013 at 2:43 pm

I absolutely love Sage! I think in general it is used way too less. Have actually never tried it with fruit before, but surely will remember this combination :D Thank!

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Laura@bakinginpyjamas May 26, 2013 at 12:14 pm

What a delicious combination Adrianna, I love that you added sage to a sweet recipe. The lattice top looks so pretty.

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Claire November 17, 2013 at 9:53 am

I have a can of peaches and a can of apricot filling – would it be too much to mix the two of them for filling this galette?

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Adrianna Adarme November 17, 2013 at 4:15 pm

Yes! I’d go with the peaches. And make sure you drain them very thoroughly and add a few tablespoons of tapioca or corn starch so it thickens and isn’t too wet.

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