Apricot Ginger and Almond Galette

There's something about me and tart shells - something...special. No matter the style or variation, I just can't seem to do wrong. I'm not sure what it is - call it skill or call it kismet, but you have to agree that it's also called delicious, delicious fate.

See what I mean? This flaky tart shell is off the hook.

This particular tart shell is a galette, meaning that it's free-form. The free-form shell is great because, as there is no pan, you can use the dough to make a whole bunch of smaller galettes if that sounds fun. Also, it has a very classy rustic look and can be eaten with your hands, like a slice of pizza - perfect for picnics!

Free form tart shell ready to be folded over filling. Also, a cocktail - rolling out pastry dough can leave you parched!

The other thing I love about tart shells is that the ingredient combinations are endless, from a simple pairing of fresh raspberries and honey to more complex variations like nectarines and cardamom brown butter or dark chocolate salty caramel. Stone fruit is one of my favorite bases for fillings (yay to summer!) and the ginger and almond in this galette pair beautifully with the apricot. Feel free to use this pâte brisée in any number of other combinations - the egg mixed it makes it ideal for rolling out and folding over scrumptious fillings as a galette. Go on, get crazy with your tart self!

Pâte brisée

• 1-1/3 cup all-purpose flour, plus more for rolling out

• 1/2 teaspoon fine sea salt

• 8 tablespoons unsalted butter, cold, diced

• 2 eggs, lightly beaten, divided

• Ice water

Filling

• 1 pound apricots, pitted and quartered

• 1/4 cup sugar

• 1 teaspoon lemon juice

• 1/4 teaspoon almond extract

• 2 teaspoons cornstarch

• Pinch coarse sea salt

• 1/4 cup slivered almonds

• 1 tsp grated fresh ginger

• Honey, for drizzling (optional)

• Crème fraîche, for serving (optional)

Mix flour with 1/2 teaspoon fine sea salt. Cut in butter and, using pastry blender or fingers, incorporate until mixture looks like pea-sized crumbs. Form a well in the center, crack in 1 egg, then stir egg into flour/butter mixture until incorporated. Add ice water as needed (you may not need it) just until dough holds together, but is not sticky. 

Roll dough into a ball, flatten into a thick disc, cover with plastic wrap, and refrigerate for 30 minutes. 

Meanwhile, preheat oven to 375 degrees F and toss all filling ingredients except honey in a medium bowl.

Folding over pastry dough edges.

Remove dough from refrigerator, allow to thaw for 5 minutes, and roll out dough in a circle on a floured surface to about 1/4-inch thick. Spread apricot filling in center, leaving 1.5-inches around edge. Fold over, pastry edges, brush with remaining lightly beaten egg, and place on a baking sheet lined with aluminum foil or parchment paper. Bake galette for 30 min or until golden.

Serve at room temperature or warm with crème fraîche and a drizzle of honey, if desired.