Apparently today is National Apricot Day. While we’re not sure why a summertime stone fruit is celebrated in the middle of winter, we nevertheless accepted the challenge and created this Apricot and Pistachio Galette with dried apricots. With an orange flavored crust and a creamy cheesecake-like pistachio layer beneath the vanilla syrup soaked apricots, it is a delicious way to celebrate a random day in January.
Wrapping up our ode to strawberries this month, let’s not forget the savory side of this berry. A flaky, buttery crust full of freshly ground black pepper encases a creamy filling of spinach and goat cheese. Topped with fresh strawberries to highlight the simple perfection that is a ripe strawberry, and then drizzled with a balsamic vinegar glaze.
When fruit is at peak season, a crostata is a perfect dessert to showcase it. Basically a rustic tart or pie, it requires none of the tedious crimping or lattice work for its crust. Just roll out dough, pile fresh fruit in the center and then fold the edges around fruit. This recipe utilizes the slicer/shredder attachment and the plastic whipping bowl. We love being able to grate frozen butter and gently whisk it into dry ingredients for flaky crostata, pie or biscuits.