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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 minutes
Cook Time 40 minutes
Servings 8
Author Leona G.


  • Cheese Grater, Rolling Pin, Sheet Pan 12x18 inch


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


  • 4 Peaches sliced
  • 4 apricots sliced
  • 1/3 cup sugar
  • 2 tsp vanilla extract


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.


  • 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.