Rustic Apricot Peach Galettes; by Early Brawd

Get yourself properly prepared for the Fall with a juicy toothsome recipe that will get you in your best mood. 

Made with olive oil, a rich and delightful almond filling, and a sweet juicy fruity flavor, these Rustic Apricot Peach Galettes by Early Brawd should be on your healthy dessert menu this weekend. 




  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • 1 pinch of fleur de sel
  • 2 tbsp cane sugar
  • 1/2 tsp ground cinnamon 
  • 1 tsp finely chopped dry rosemary
  • 1/4 cup Hiç Premium Extra Virgin Olive Oil
  • 1/4 cup + 2 tbsp (90 ml) cold water

For the almond cream:

  • 1/2 cup almond meal
  • 1/3 cup soy cream (or almond, rice)
  • 1 tbsp maple syrup
  • 1 tsp lemon zest
  • 1/2 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cardamom

For the filling: 

  • 2 apricots
  • 1 large peach
  • 1 tsp maple syrup
  • 2 tsp lemon juice
  • 1/2 tsp vanilla extract
  • 1 tbsp raisins

For the wash:

  • 1 tbsp maple syrup
  • 1 tbsp soy milk


  1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. 
  2. Once the dough is thoroughly chilled, remove it from the plastic wrap and divide into six segments if making mini galettes.
  3.  On a lightly floured surface, working one at a time, use a rolling pin to roll each piece of dough out into about a 5-inch diameter circle about 1/8-inch thick. Transfer to the prepared baking sheet and unfold.
  4. Add one tablespoon of almond cream in the center of each disc of dough, leaving about 1 inch along the edges. Then arrange the fruits on top with a little of the excess juice.
  5. Next, carefully fold the crust edges over the filling towards the center of the galettes. Work all around the galettes, creating a few pleats where needed. Try to ensure there are no cracks in the pastry crust.
  6. Prepare the wash by mixing the maple syrup and soy milk. Brush the edges and sides of the galettes with the mixture. 
  7. Bake for 20-25 minutes for mini galettes (30-35 minutes for a large galette), or until the crust is golden brown and the fruits are bubbly. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Serve cool or warm with a scoop of vanilla ice-cream


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