I love making galettes, whether it’s a sweet or a savory galette, they are just so beautiful. And that’s mainly because they don’t have to be perfect. Peach galettes are so common, and being that it’s stone fruit season, why not add some apricots in there? And since I love chocolate, why not make a chocolate crust? This peach and apricot chocolate galette is a rustic beauty, and deliciously unique.
You don’t necessarily think of pairing chocolate and stone fruit together. You usually think of strawberries or bananas, but what a yummy combination! The subtle hints of chocolate in the crust and the tangy-sweetness of the fruit are so delicious together.
I can’t picture a galette without ice cream on top, unless of course it’s a savory galette. The two must be eaten together! I usually go for vanilla ice cream, but I found some UBE ice cream at my local Trader Joe’s and it was delicious together. You could use any ice cream flavor you like.
For the pie crust, I simply swapped out 1/4 cup of flour for cocoa powder and added some sugar. I grate super cold butter with a cheese grater and use my hands to mix. You could use a food processor, but I personally didn’t feel like washing blades and all that mess.
How to make the pie crust
- Grate cold butter into your dry mixture with a cheese grater. Or cut the butter into small cubes.
- With you hands, or pastry cutter, mix until coarse.
- Add ice cold water, and mix to form a dough.
- cut the dough into 2 pieces and form 2 balls. Wrap in plastic a refrigerate.
All you need for the filling is a few peaches, apricots, some sugar and vanilla. That’s simply it. A lot of recipes call for cinnamon, but I like to let the the fruit shine on its own, without any spices.
Once you start rolling out your dough, if you find it’s too warm inside your house, you may have to pop the pie crust in the freezer just for a few minutes so the butter can firm back up. The key is to get the butter to melt in the oven and not before it goes in. That helps create a flaky and delicious pie crust.
Egg wash and cane sugar are sprinkled on top and in the oven it goes. This peach & apricot chocolate galette is such a delicious and easy summer dessert.
Notes
- Be careful not to over-mix you dough.
- Once the dough comes together, form 2 round balls and wrap in plastic wrap.
- This recipe is enough for a pie crust and a topping.
- You can refrigerate the extra dough for up to 3 days or freeze for up to 3 months.
- If you refrigerate your dough, make sure to bring it back to room temperature before rolling.
Peach & Apricot Chocolate Galette
Equipment
- Cheese Grater, Rolling Pin, Sheet Pan 12×18 inch
Ingredients
Chocolate Pie Crust
- 2 cups flour ap
- ¼ cup cocoa powder unsweetened
- 3 tbsp sugar
- 1 pinch salt
- 2 sticks cold butter unsalted
- 8-10 tbsp ice cold water about 4 oz
- 1 egg for egg wash (optional)
- 2 tbsp sugar for topping (optional
Filling
- 4 Peaches sliced
- 4 apricots sliced
- 1/3 cup sugar
- 2 tsp vanilla extract
Instructions
Chocolate Pie Crust
- Combine your flour, cocoa powder, sugar and salt. Whisk to combine.
- Grate the butter over the flour mixture. If your butter gets too sticky, drop it in the flour mixture to coat and continue grating.
- With your hands or a pastry cutter, mix the butter into the flour until the mixture is coarse.
- Add your ice cold water and work it into the mixture, until a dough forms. Make sure not to over-mix.
- Divide the dough into 2 round equal discs and warp them each in plastic wrap. Only 1 is to be used to this galette. The other one can be stored in the fridge for up to 3 days, or freezer for up to 3 months.
Filling
- Gently mix all your ingredients together, making sure not to break the fruit slices. Let it sit while you roll out your dough.
ASSEMBLING
- Preheat your oven to 375°
- If your dough has been refrigerated, allow it to come to room temperature before rolling it out.
- On a lightly floured surface, use your rolling pin and roll your pie dough out to a 12-13 inch circle.
- Place your pie dough onto a sheet pan lined with parchment paper. Arrange your fruit slices in the middle, creating a circle and leaving 2-3 inches out of dough naked, for folding inward. Do not add the liquid from the fruit.
- Now fold your edges inward. It's ok if your edges crack or are not perfect. That's the beauty of a galette.
- Brush the outside of the crust with an egg wash and sprinkle with 2 tablespoons of sugar all over the galette. Bake at 375° for 35-40 min until golden brown. Let it cool and serve with a scoop of your favorite ice cream. Enjoy!
Notes
- You can use whatever pie crust you like.
- If it’s too warm in your house, and the dough gets too soft, just pop it in the freezer for a minute or two before filling.
- If your butter gets too sticky while grating, drop it in the flour to coat and continue grating.
- If you don’t have a cheese grater, cut your butter into small cubes.
- For the egg wash, simply whisk with a little water and brush the edges of the pie. This helps the sugar stick and creates a golden brown finish.
- The extra pie dough can be refrigerated for up to 3 days or up to 3 months in the freezer. Make sure to bring the dough back to room temperature when using.
