Must Make Smoked Galette Recipe

I recently was gifted apricots and cherries by a client & there was no doubt in my mind that I needed to make this Smoked Apricot Cherry Galette! There is something so special about using local, seasonal, ripe for picking fruits! It just adds so much depth and taste to the dish that you can’t recreate using store-bought, not in-season produce.

I found inspiration on Pinterest & from YummyCrumble to get the wheels churning for this Galette. I wanted to try and utilize a couple of different ingredients as well as my Traeger to add some smokiness to the recipe. I’m a beginner with using a Traeger but have quickly learned how to add a bit of smokiness to most things! If you don’t have a Traeger or a smoker don’t stress, this recipe works and tastes great either way!

Smoked Apricot Cherry Galette Recipe

• 1 pie dough ( I used Immaculate Baking Pie Crust)
• 1 cup Organic Full Fat Ricotta
• 1/4 cup Coconut Sugar
• Seeds scraped from one Vanilla Bean
• 2 cups pitted Cherries cut in half ( I used Symms Fruit)
• 1 cup Apricots, seeds removed and thinly sliced ( I used Symms Fruit)
• 1 egg beaten

Galette Instructions

• Preheat oven to 375 and line a baking sheet with parchment paper.
• Roll out pie dough on parchment paper, making sure its roughly 16 inches in diameter.
• Allow dough to warm to room temperature to make sure it doesn’t crack or break while rolling out.
• Place Ricotta in bowl, adding coconut sugar and half of the seeds from the vanilla bean, mix thoroughly.
• In two separate bowls pit the cherries and slice in half and in the other remove the apricot seeds and thinly slice. Placing 1/4 of the vanilla beans in each bowl and then toss, coating everything with the delicious vanilla beans.
• Spread Ricotta evenly in the middle of the pie dough, leaving about 2 inches along the edges to be able to fold later.
• Start with the Apricot, layering the outside edge of the cream and leaving a circle in the middle to fill with the cherries.
• Place the cherries in the middle of the pie dough, creating a bit of a mound, not too high.
• Carefully fold the pie dough allowing the edges of the dough to overlap a bit, you will pinch together to have them stick.
• Brush the edges of the dough with the beaten egg, just a light brush, you don’t want too much saturation on the crust.
• Optional** you can sprinkle a light dusting of coconut sugar along the crust to add a little sweetness and sparkle to the crust.

Apricot Cherry Galette Baking Options

Using the oven to cook the Galette you will place the finished Galette in the oven for 30 minutes, or until edges are golden. I always recommend setting the timer for 5-10 minutes earlier. Checking a couple of minutes early just allows you to take it out in case your oven runs hot. No one likes a burnt pie crust!

Second Option. This one is for smoking the pie crust first. Preheat the Traeger to 180 smoke setting, allow your Traeger to get ready while you prepare the Galette. Once you are ready, place the Galette in the Traeger on the parchment paper-lined baking sheet. You will leave the Galette in for 18 minutes and then transfer to the oven at 375 for 30 minutes. Again, set a timer a couple of minutes ahead.

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