I tend to be a bit of an impulsive shopper, if I see something I want and it is affordable I will buy it. I tend to avoid online shopping where possible as it is easy to get carried away. The same goes with food shopping, despite meal planning and list writing I always seem to end up with extras in the basket. I popped out on Sunday morning to buy some toiletries, pretty boring stuff, deodorant, dry shampoo, lemsips etc... I passed my local greengrocers on the way to boots and spotted some apricots. They were the most perfect vibrant yellow hue and really caught my eye, and of course once I stopped I spotted some plump little figs nestled beside them.
I of course bought half a dozen apricots, and a couple of figs.
Foodie confession time; before Sunday I had never eaten a fig. I had no idea what they tasted like, or even ashamedly; how to eat them? Do you peel them? Do they have a stone or seeds that needs removing? I hadn't a clue. *hangs head in foodie shame*
I took to Youtube and entered "how to eat a fig" into the search box. This incredibly chirpy guy filled me in on the art of eating figs. I am still slightly confused as to why you would get a sore tongue or lips but hey ho.
In typical disorganised-me fashion I had no idea what I was going to do with this fruit. Determined to not let it go to waste I took to the my bloglovin feed for inspiration. Thats when I saw this beautiful blackberry galette from London Bakes.
I was intrigued by the olive oil pastry and just had to give it a go. How better to showcase these beautifully coloured apricots than an open top galette.
The pastry is so easy to work with and it feels a little more virtuous with olive oil than lots of butter. For something as simple as this galette, where the fruit is the star, this understated pastry is perfect. Then brushed with warm honey before baking... Incredible.
- 155g Plain Flour
- 1/4 teaspoon Salt
- 30ml Olive Oil
- 90ml Ice cold water
- 1 teaspoon Lemon Juice
- 6-8 Apricots
- 1 Fig
- 1 tablespoon Brown Sugar
- 1 teaspoon Corn Flour
- 2 tablespoons Honey
This recipe could work with pretty much any fruit, even if it is slightly soft or passed its best! A great showstopping dessert which is actually ridiculously easy.
Next time I make this I am tempted to go with a cherry/almond combo. Or how about a cinnamon apple for autumn? The possibilities are endless! Can you tell I loved this galette yet?
I have entered this recipe into the Recipe of the Week Linky.