Apricot & Rose Galette with Cornmeal Crust
Jul 01, 2025
Fresh apricots don’t always get the same early summer spotlight as their peachy cousins, but they deserve just as much love—maybe even more. Juicy, tart-sweet, and beautifully fragrant, apricots are absolutely fabulous when paired with rose. And here’s a fun little secret: apricots and roses are actually botanical family members, which makes their pairing feel totally natural. When you use a high-quality rose water (I’ve linked my favorite below), just the right amount can deepen the apricot flavor, making the fruit taste even more like itself—floral, lush, and intensely delicious.
This galette is a celebration of that perfect match. It comes together quickly, bakes up beautifully, and feels special without being fussy. It’s just as lovely with a quiet cup of tea as it is dressed up with a big scoop of vanilla bean ice cream.
Cornmeal Rose Galette Dough
Makes enough for one 7-inch galette
Ingredients:
¾ cup (95 g) all-purpose flour
3 tablespoons (25 g) fine yellow cornmeal
1½ tablespoons (1.5 g) dried, edible rose petals
⅛ teaspoon (1 g) granulated sugar
⅜ teaspoon (1.5 g) kosher salt
6 tablespoons (85 g) unsalted European-style butter, cold and cut into ½-inch cubes
3 tablespoons (45 g) ice-cold water-vinegar mixture (see note), or as needed
Instructions:
In a large stainless steel bowl, combine the flour, cornmeal, rose petals, sugar, and salt. Stir to mix well. Add the cold butter cubes and toss to coat them in the flour mixture. Use your hands to gently separate and coat the butter pieces. Use a bench scraper to cut each cube in half, or just break them up a bit to make cutting easier with the pastry blender.
Switch to a pastry blender. Cut in the butter while rotating the bowl, making sure not to focus on one area. If the blender clogs, clear it with your fingers or a butter knife and toss the mixture by hand. Keep blending until the largest butter pieces are pea-sized and the rest resemble grated Parmesan.
Add the ice-cold water-vinegar mixture all at once and switch back to the bench scraper. Mix the dough by scraping and folding from one side of the bowl to the other until no liquid remains visible. Use your hands to gather the dough, pressing it down with your fingers and applying pressure to bring it together. Rotate the bowl, scoop, press, and turn repeatedly until the dough becomes a cohesive mass. Make sure all dry, floury bits are incorporated from the bottom of the bowl.
Remove the dough and place it on a lightly floured counter. Pat it into a 1-inch-thick disc, sealing any cracks. Wrap tightly in a double layer of plastic wrap and refrigerate for at least 2 hours, ideally overnight.
When ready to roll, the dough should be as firm and cold as when first mixed. This helps ease the rolling process.
Storage:
Refrigerate for a few days or freeze for up to 1 year. If frozen, thaw in the fridge for a full day before using.
Note: For the water-vinegar mixture, combine 1 part white vinegar to 8 parts ice water.
Filling Ingredients:
12 oz (340 g) fresh apricots, pitted and sliced into ¼-inch pieces
¼ teaspoon rose water
¼ cup (50 g) granulated sugar
⅛ teaspoon (0.5 g) kosher salt
1 tablespoon (8 g) tapioca starch
Prepared Cornmeal Rose Galette Dough (see recipe above)
2 tablespoons (30 g) cream cheese, at room temperature
1 egg, for egg wash
Turbinado sugar, for sprinkling
Instructions:
In a mixing bowl, gently toss the apricot slices with the rose water, sugar, salt, and tapioca starch until evenly coated. Let sit for 10–15 minutes while you prepare the dough.
On a lightly floured surface, roll the chilled galette dough into an 11-inch circle about ⅛ inch thick. Transfer it to a parchment-lined baking sheet. Spread the cream cheese evenly over the center of the dough, leaving a 1½-inch border around the edges.
Spoon the apricot filling over the cream cheese, spreading it out evenly and keeping the border clear. Fold the edges of the dough up and over the filling, pleating as you go to form a rustic crust.
Beat the egg with a splash of water and brush it over the folded edges. Sprinkle turbinado sugar generously over the crust.
Chill the assembled galette in the fridge for 15–20 minutes. Meanwhile, preheat the oven to 400°F (200°C). Bake the galette for 35–40 minutes, or until the crust is golden brown and the filling is bubbling.
Cool for 1 hour before serving.
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