Makes 8 individual galettes
For the basil cream:
- 1 cup whole milk
- 1/3 cup granulated sugar
- 12 to 15 large basil leaves
- 2 large egg yolks
- 1/4 cup heavy cream
- 2 1/2 Tbsp. cornstarch
- 2 Tbsp. unsalted butter, cut into small chunks
For the galette:
- Galette Dough (see separate recipe)
- 1 1/2 pounds (12 to 16 medium) apricots, rinsed, pitted and sliced into
- 6 wedges each
- About 3 Tbsp. light brown sugar
- 1 egg, beaten
- Granulated sugar for dusting
For the pie dust (a scant sprinkling of this simple mixture prevents piecrusts from getting soggy on the bottom; you can use it with all wet pie fillings):
- 1/4 cup all-purpose flour
- 1/4 cup sugar
To make the basil cream:
Combine the milk, granulated sugar and basil in a medium saucepan and bring just to a simmer over low heat, stirring constantly. Remove from the heat and muddle (crush) the basil with a wooden spoon until the milk takes on a pale green color. Cover the pan with aluminum foil and poke a few holes into the top to allow steam to escape. Let steep for 30 minutes.
Remove the aluminum foil and strain the cream, discarding the basil, then return the cream to the pan and bring to a simmer.
Meanwhile, whisk the yolks, heavy cream and cornstarch in a medium bowl, until combined. Continue whisking as you slowly stream in the hot-milk mixture. (Put a dish towel underneath the mixing bowl so it stays still while you're whisking.) Pour the basil cream back into the pan and cook over medium-low heat, whisking constantly, until the cream thickens and comes to a boil. Turn off the heat and stir in the butter until melted.
Pour the cream through a fine-mesh sieve into a medium bowl. Cover the surface of the cream with plastic wrap so it doesn't form a skin, and refrigerate until cold, about 2 hours.
Position the racks in the upper and lower thirds of the oven and heat the oven to 350°. Line two 13-by-18-by-1-inch baking sheets with parchment or silicone liners.
Remove the dough
from the refrigerator and place one disk on a floured surface. Using a rolling pin, roll the dough out approximately 1/8-inch thick: Start from the center of the dough and roll outward, rotating the dough 2 to 3 inches after each roll. After every 4 to 5 rolls, run an offset spatula under the dough to release it from the work surface. Using a 6-inch ring mold, cut out rounds and place on the lined baking sheets; reserve the scraps. Refrigerate until ready to use. Repeat the rolling process with the second disk. If you have fewer than 8 rounds, pile the dough scraps together, wrap in plastic and chill until firm, then roll out and cut out more rounds.
To make the pie dust:
Sift the flour and sugar together into a small bowl. (Any unused pie dust can be stored in an airtight container for up to 6 months.)
Sprinkle approximately 1 teaspoon of pie dust over a 5-inch-square area in the center of each galette round. Scoop 3 tablespoons of basil cream into the center of each circle and, using an offset spatula, spread it into a 3- to 4-inch square, so the corners almost touch the edges of the dough. Arrange 1/8 of the apricot slices side by side in a diagonal strip over the cream on each dough round and sprinkle 1 teaspoon brown sugar over the apricots.
Using a pastry brush, brush the edges of the dough with the beaten egg (reserve the remaining egg). Using your thumb and forefinger, pinch the upper-right-hand portion of one dough round together, framing the apricots and basil cream. Pinch the remaining three corners in the same fashion, creating a square. Repeat with the remaining galettes. Refrigerate the galettes until the dough is cold and firm to the touch, about 15 minutes.
Brush the "frames " of dough with beaten egg and dust with a little sugar.
Bake the galettes, rotating the pans halfway through, for 35 to 40 minutes, until the crust is golden brown. Let the galettes cool completely on the baking sheets, then remove with an offset spatula.
The galettes can be stored covered, at room temperature for up to 2 days.
Excerpted from Sweet by Valerie Gordon (Artisan Books). Copyright © 2013. Photographs by Peden + Munk.
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