Peach & Apricot Chocolate Galette

Delicious chocolate crust and tangy sweet peaches & apricots, make the perfect combination for this yummy summer stunner.

Course Dessert, Galette

Keyword Apricots, Chocolate, Peaches, Summer

Prep Time 15

Cook Time 40

Servings 8

Author Leona G.

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.

Gently mix all your ingredients together, making sure not to break the fruit slices. Let it sit while you roll out your dough.

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!

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.