Apricot Raspberry Galette

A galette is basically just a free-form pie. I often make these when an entire pie isn't necessary, like for an intimate dinner party. They are prettier, too, showing off the fruit. You can fill them with just about anything, but I'm a huge fan of a stone fruit/berry combination (nectarine/blackberry, peach/blueberry, etc.) Galettes are such easy summer desserts, and are especially good when topped with vanilla ice cream.

Crust

3/4 cups organic unbleached flour

1/2 cup whole wheat pastry flour

6 Tbsp cold unsalted butter, cut into 1" cubes

1/8 cup cold non-hydrogenated vegetable shortening (earth balance is great)

1/4 teaspoon salt

2-4 Tablespoons ice water

Blend together above ingredients, except the water, together in food processor until coarse. Add 2 Tbsps water and pulse. Test a small bunch of dough and if it doesn't hold together, add 1 Tbsp more at a time until it does. Do not overwork the dough. Turn out onto work surface, divide into 4 portions. Smash each portion a couple times to distribute the fat. Then gather together to make a balls, and flatten into a 5-6" disc. Wrap tight in plastic and refrigerate 1 hour to overnight.

Filling

2 cups fresh organic apricots, sliced into quarters

1/2 pint fresh organic raspberries

2 Tablespoons organic cane sugar

4 teaspoons organic unbleached flour

Preheat oven to 375F. Gently fold together filling ingredients in a large bowl. Roll out your dough and dump filling in the middle, leaving a 1-2" border. Fold up the edges as pictured. Bake until golden, about 25-35 minutes. Serve warm or at room temperature.