Apricots and raspberries in an oat crust

Apricot and raspberry galette

serves 8

Oat pastry

1/2 cup (70 g) superfine brown rice flour, plus more for dusting
1/2 cup (70 g) oat flour (certified gluten-free preferably for those who are gluten sensitive)
1/4 cup plus 1 tablespoon (40 g) tapioca starch or cornstarch
4 teaspoons natural cane sugar
1/4 teaspoon salt
1 stick (8 tablespoons or 110 g) cold unsalted butter, cut into 1/2-inch cubes
1 egg yolk
3 to 5 tablespoons ice water

Combine the first five ingredients in a food processor. Pulse once or twice to combine. Add the diced butter and pulse until you end up with small pieces of butter that are visible throughout the flour.

In a small bowl, whisk together the egg yolk and 3 tablespoons ice water. Add it to the dough and pulse until it comes together. Add up to 2 more tablespoons ice water, if needed. Turn the dough onto a work surface, knead it a couple of times, and form a disk. Wrap in plastic wrap, flatten it, and refrigerate for at least 30 minutes.

Dust your work surface with a bit of superfine brown rice flour and roll to about 1/8-inch thick. Transfer to a baking sheet lined with parchment paper and prepare the fruit filling. If it’s warm in your kutchen, transfer the dough into the refrigerator so it does not soften too much.

Apricot and raspberry filling

2 tablespoons almond flour
5 medium apricots, halved and pit removed
4 ounces (110 g) raspberries
1 to 2 tablespoons natural cane sugar (depending on how sweet the fruit is)
1 tablespoon cornstarch
1 vanilla bean, split lengthwise and seeds scraped
1 egg, slightly beaten
Yellow currants, to top (optional)

Sprinkle the almond flour in the center of the dough. This will absorb any extra liquid the filling releases.

In a bowl, toss together the apricots, raspberries, sugar, cornstarch and vanilla seeds. Lay the apricot halves face up in a circular motion in the center of the dough and scatter the raspberries around leaving a 3-inch border. Fold the dough edges over the filling and pinch together any cracks. Brush the edges of the dough with egg. Transfer the assembled galette to the refrigerator to ensure is very cold when it goes in the oven, about 10 to 15 minutes. This will help the butter in the dough stay cold and create a flakier crust.

Preheat oven to 425F.

Bake the galette in the middle of the oven for 15 minutes. Lower temperature to 400F and finish baking for another 15 to 20 minutes until crust is golden. Let the galette cool for at least 15 minutes before cutting. Serve with yellow currants, optional.