Tuesday, May 14, 2013

Apricot & Rhubarb Galette With a Scottish Shortbread Crust



Spring is here and in full swing, which means the time has come to get started on all our spring cleaning. If you are a procrastinator like myself, fear not! For I have an exciting little something to share with you all. I am hosting an event on the 25th of this month with Kinfolk Magazine, where I'll teach you how to make your own natural and safe cleaners with everyday items like lavender and vinegar. We'll be enjoying the great outdoors, stationed in picnic area in Griffith Park in front of the former LA Zoo (where some of the scenes of Anchor Man were filmed). It's a beautiful part of the city surrounded by wooded hills and hiking trails. The air over our table will smell like lavender and rosemary and there will be scones for one and all! Yes, after we make our useful cleaners I will be providing some homemade spring snacks and baked goods for us to munch on. Yum!!


It's going to be such a fun event and I hope to see some of you Southern California residents there! And of course if you have any questions about the event feel free to post a comment here or email me any/all of your thoughts about it.


Now, to the galette! After a very long wait, I finally started to see my little friend the apricot appearing in grocery stores and farmer's markets last week. I feel like apricots often get left behind in the hype of spring; in my head I always imagine a little parade of spring fruits and vegetables, with apricots struggling to catch up to ramps and rhubarbs, silently shuffling behind. Apricots have a very short season and are only available fresh from late spring to early summer, so its best to take advantage of their unique peachy and mildly tart flavor while you can! Make sure to squeeze them gently when purchasing to get ones that are slightly soft. You don't want them to be mushy, but you also don't want them to be hard (unless you don't plan on eating them for another week), and make sure to give them a good sniff; the riper they are, the better and fruitier they'll smell.


This past weekend I used them to make this galette and a jam (I'll be posting about the jam soon!), and now I am thinking about making some sort of roast chicken dish with them (I have an inkling that apricots would taste just amazing in a poultry glaze). But for this recipe I paired them with the flavorful and ever-popular rhubarb to create a sweet and slightly tart spring-tastic filling. For the crust I used Walkers' Pure Butter Shortbread Fingers. These are the tastiest, richest shortbread cookies I've been able to find on market shelves (I used to get these all the time in college as a comfort food during finals week.) They're made in Scotland and are wonderfully dense and SOOOO buttery, which makes for an amazing treat when ground up and incorporated into the crust (also makes for an amazing treat pretty much all the time. I love dipping mine in a hot mug of tea!) I'm also a fan of Walker's because their shortbread is only made with sea salt, cane & beet sugar, unbleached flour, & butter from cows not treated with any growth hormones or antibiotics. No lengthy preservatives or artificial colors in these tasty cookies. If you want to purchase some, Walkers' Shortbread is offering a coupon for use on their website. Just use the code #ACSPRING at checkout to get 20% percent off your order, sale items excluded. Very kind of them! The shortbread crust came out beautifully; nice and flakey with that signature buttery Walkers' flavor and a beautiful deep golden hue. It paired perfectly with the sweet and tart apricot and rhubarb filling!


Also, for this post I took all the photos outside for the first time! I wanted to challenge myself a bit and try something different, and it was definitely trickier because the sun kept moving throughout the day so I had to keep scooting my table to keep it in the shade. It was also difficult to frame the shots without the sun completely blowing out the background, but I feel like I learned a lot from it and really like the cozy picnic-y feel the photos ended up with. And on a fun personal note, after seeing Carey's awesome photos after her Canon 5d Mark II purchase, I couldn't put off getting one any longer and finally broke down and splurged some of my savings on one. I haven't had a chance to shoot any posts with it yet, and still have a few posts from my Canon T2i that I was shooting with, so the next few posts won't have the new camera yet, but soon! Soon my friends!! Anywho, I am just ridiculously excited about it. I hope you are all having a lovely spring and highly recommend making this galette to enjoy the fruits of the season!



Ingredients:

Apricot Rhubarb Filling

1 lb Apricots, cut in half and pitted
2 Stalks Rhubarb, cut into 1/2 inch thick slices
3/4 Cup Granulated Sugar
2 Tablespoons Honey
2 Teaspoons Corn Starch
1 Teaspoon Cinnamon

Shortbread Crust

2 and 1/2 Cups Flour
1 Tablespoon Sugar
1 Teaspoon Nutmeg
1/2 Teaspoon Cinnamon
1/2 Teaspoon Salt
3/4 Cup Butter
4-6 Tablespoons Water
1 Egg, whisked, for brushing


First, make the crust. In a blender or food processor, pulverize the Walkers' shortbread fingers until they turn into fine crumbs. In a large bowl, mix the shortbread crumbs with the flour, sugar, nutmeg, cinnamon, and salt until well blended. Cut the butter into pea size pieces over the bowl or use a dough scraper to chop the butter up in the bowl with the flour. Add the water, 1 tablespoon at a time, until the dough just sticks together when you squeeze it. Shape the dough into a ball, cover with plastic wrap, and refrigerate for 30 minutes.


While the dough is chilling, you can make the fruit filling. In a medium sized bowl, toss together all of the ingredients until the pieces of fruit are well-coated in the mixture. Set aside.

Preheat the oven to 375 degrees Fahrenheit. Take the dough out of the refrigerator and pat it out into a rough circle on a well-floured surface. Use a lightly floured rolling pin to roll it out to a 1/2 inch thick circle. Transfer the circle onto a baking sheet lined with parchment paper. Empty the fruit filling into the center of the circle, spreading it out a little bit so it's not all in a tall heap, and fold the edges of the dough over the filling to create a 2-3 inch deep crust. Brush the exposed crust with the whisked egg and bake in the oven for 50-60 minutes, or until the crust is deeply golden and the filling is soft. If you find the crust is browning too quickly, tent the galette with tinfoil. Once done, remove from the oven and allow to cool for 30 minutes before serving.







45 comments:

  1. NOW COME ON. This is very beautiful styling and photography work. I could dive right into that lazy springtime afternoon in the park with a tart!

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    1. Hahaha, thank you Sarah! I'm glad you like the styling, I had a lot of fun with this one, even if I did get chased around the yard by wasps from time to time ;)

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  2. Eva, this is gorgeous! I love the photos, the styling, that crate that you used (what a FIND that is!) and those beautiful apricots just so tender and lovely, staring back up at me from the galette!

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    1. Thank you so much Averie! I love that crate too, I got it at an antique shop back home in Oregon. It was quite a good deal! I'm glad you like the pictures and styling in this post, it is always fun to try something new :)

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  3. Oh neat, I live in LA! I'll try to attend the event. :) And this galette looks GORGEOUS. I find it hard to take photos outside... plus, my neighbors stare at me like I'm a weirdo. Haha. But I'm definitely bookmarking this recipe to make for friends this summer!

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    1. Haha! Thank you Cathy! My neighbor actually approached me while I was in the yard taking pictures (I live in a triplex house) and kept saying what I was doing was so "cute", I couldn't tell if she was being condescending or nice so I just kept going about my business snapping away haha. But the weather here does make outdoor shoots much easier for sure, unless you start sweating to death outside from the weather we had a few days ago. It was over 100 here in North Hollywood! SO crazy!

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  4. We are super in to Spring cleaning too! This galette is so pretty. Perfect recipe for a treat after the big Spring clean :)

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    1. Aw thank you Katrina!! I feel like I need to do some spring cleaning around the blog too and start to organize things a bit better. But first, the home! My hardwood floors need a good shining, I admire that you've already gotten started on giving your place a good scrub :)

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  5. You put cookies in the pastry; That is amazing - I want to do that so much now!!
    I LOVE the photos, I was intrigued to see them after you posted that shot on instagram :)
    OMG, you and Carey are going to make me broke, eventually the same thing will happen to me and I'll end up ditching my T2i for a 5d Mark II, hahah ;)

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    1. Haha, thanks Izy!! I love those cookies SO MUCH and at first was thinking about making a crumb topping with them, but then decided I wanted to see the fruits better so I just put it in the crust. I think they'd be delicious crumbled up over a berry pie though, might have to do that soon!

      And YES, we will slowly peer pressure you into splurging on the 5D haha! I am lame though and still haven't practiced with it yet (been weirdly busy since I got it on Sunday) but am soooo excited to!

      I love instagram, its so much fun to see what people are making before they post it! And just the daily lives of people, my life for instance = mostly gardening and my cat. I know I do more than that, but I feel like aside from food that is largely what most of my instagrams consist of haha

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  6. If only I was staying close to LA! Have fun Eva, I am sure it will be a great one. And that galette crust, you added shortbreads in those! So amazing and I am sure tastes heavenly. Apricots are one of my fav stone fruits, the seeds come out so easily, and love the velvety feel of the skin too :)

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    1. Thank you so much Kankana! I wish you were here too, we'd have so much fun making cleaning potions! I love apricots for the exact same reasons you listed. I love the size too, they're small enough to fit in the palm of your hand but they have a good amount of fruit on them, too :)

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  7. How can I print out the recipe?

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    1. Ah! I hadn't made the printable version yet, (I'm terribly forgetful about that, so sorry!) but I just did and you can print it out here: https://sites.google.com/site/adventurescooking/home/apricot-rhubarb-galette-with-a-shortbread-crust

      I also added a link to it within the post at the end of the recipe introduction. Thank you so much for asking! I need a little motivation sometimes haha :)

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  8. So beautiful! I have to say, I am super jealous of those apricots. Maybe they will actually be at our farmer's market this weekend... :)

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    1. Thank you Eileen! I hope they are, they're such a delicious treat! I don't know if there's a Whole Foods near you, but they were on sale this past weekend for 1.99/lb for organic ones, which is a steal! You can usually get a pretty good deal on them at farmer's markets too if you bargain to only purchase the less "pretty" ones for a better price. They all taste the same in the end :)

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  9. Preciosa presentaciĆ³n y una gran receta, gracias

    besos

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    1. Muchas gracias! Soy feliz que tu te gusta :)

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  10. OK, so I am toootally loving these outdoor pictures! They are beautiful and they have such a spring-like feel, and all the props are awesome. (Omg, everything in that box. And that box.)

    This tart sounds ridiculously delicious, especially with tartness of the rhubarb against the apricots, and the shortbread-y crust. I just saw apricots at the store last week and I almost picked up a few, but I decided to wait until I actually thought of something to do with them. I didn't realize their season was so short, so I better think quick! (Side note: I actually can't remember the last time I've eating apricots. I went through this really weird phase when I was about 5 where I was obsessed with apricot baby food... My parents had it in the house for my brother, and I would insist on eating it too. I think I OD'd on it, but I can actually still remember almost exactly what it tasted like.) (Second side note: I just spent a few minutes pouring over the apricot section of the Flavor Bible, and I am now obsessed with the idea of making a roasted apricot ice cream with almond streusel, maybe with just a teeny hint of rosemary.)

    And we briefly touched on this via facebook, but that is so exciting that you're hosting the Kinfolk event! What a cool one too. I've often pondered natural household cleaners (especially when thinking about the things that I use to clean the same counter I knead dough on tends to give me pause).

    And thanks for the shout-out! :D I can't wait to see what you do with the MKII — it's going to be amazing!!

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    1. Ha! That is so funny! I don't remember what baby food tastes like at all, and I am never around any babies to try it. I wonder if it would taste good to us now as adults? I must investigate... And holy crap, that ice cream combo from the Flavor Bible sounds INCREDIBLE. It's amazing the flavors that can be brought out of certain fruits when they're roasted. I want to get more into grilling fruits over our charcoal grill this summer, I did peaches last summer and they were super tasty, definitely going to try some more fruit varieties this year.

      And yay for Kinfolk!! I am really looking forward to it, it's going to be really useful information to have. We're giving attendees booklets with a bunch of cleaning recipes as well as the cleaners they'll take home that we're making that day in class. It is going to smell SO awesome at our table. And it's definitely nice to be able to disinfect things using natural sources rather than bleach and chemicals, especially in the kitchen where the chemicals might get mixed in with food.

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  11. Beautiful blog and photos :) I like especially those because of the light temperature and the grass! Good recipe, I love apricots and they are so tempting, cozying up to that crust ;)
    Have a nice weekend!

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    1. Thank you so much for you kind words, Nizz! I am so happy you enjoyed the warmth of the photos, it makes me feel like spring is finally here when I look at them :)

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  12. The photos paint a perfect picture, i can see myself sitting down enjoying a nice slice of tart on a sunny afternoon

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    1. Thank you so much Cooper, that is a very nice thing to say :) It was exactly what I wanted to invoke and I feel so happy that that's what you thought!

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  13. Love it! Thanks for recipe :)

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  14. Galettes are maybe my favorite food thing to do in the summer, because i too am a total procrastinator. They're such a great way to showcase summer fruit, so at least i can pretend like i make them for non-procrastinaty reasons. :) i love the fruit combination here! Apricots are so lovely, as is rhubarb; why they have to be cursed with short growing seasons i'll never know. Beautiful, Eva.

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    1. Haha, galettes really are great. They are so quick to throw together, too. I feel the same way about apricot & rhubarb, it is too bad their harvest seasons are so short, but I think it makes us appreciate them more when they're around :)

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  15. i don't think i even saw my first fresh apricot til i was in my twenties--they're just not that prevalent around here. i'm making up for lost time, though, and loving them to death right now. lovely galette!

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    1. That sounds like an excellent plan! Yeah its funny some parts of the states don't really have them readily available unless you're really looking for them. It is too bad since they're so delicious!

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  16. This looks SO gorgeous, I really love your photos! Love the sound of the apricot and rhubarb combo with the shortbread crust too!

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  17. OMG this looks so beautiful. And your photos are just amazing!

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  18. This is a seriously gorgeous shoot. Color me impressed!

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  19. Oooh, yum! LOVE apricots and rhubarb, but I've never tried the two together. This sounds like the perfect application, and so does the jam. Your photos are just exquisite - I want to devour the props as well as that tantalizing tart! :)

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  20. this looks and sounds amazing and what a fab use of seasonal products!! I also LOVE the way you styled it with the vintage pepsi cola carton!! I could do with a galette right now!

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  21. Your photos are so inspiring! Really original and beautiful :)

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  22. Ooh my God I feel like eating now

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