For writer, entrepreneur, and co-founder of Golde, Trinity Mouzon Wofford, there is something almost sacred about eating seasonally—especially in an era of globalization when such habits are no longer necessary. “Choosing to eat the thing that’s in season, marking that moment matters,” she told Edible Hudson Valley in a recent feature on her family life, business, and new cookbook, Eating at Home. “There’s something beautiful about that.”
Asked what fruit/vegetable she looks forward to most, she replies, “There’s that really delightful season up here in the summer when you can mark the week by what produce happens to come up.” And she tells the story of the apricots she and her husband bought in late July, a few days before she went into labor with their first daughter, Ruby, and the rustic tarts they made with the fruit in their first days as new parents. “I have such a memory of that moment, so to me that’s very much summer,” she says.
Those fast and dirty fruit tarts, made with polenta thrown in, evolved into the Apricot Cornmeal Galette recipe, which she includes in the book. You can make this recipe with last summer’s frozen fruit whenever you please, but Mouzon Wofford will implore you to hold off till summer to make it with the freshest apricots straight from the market or farm stand.
Ingredients
Method
- Make and chill the galette dough as directed.
- In a large bowl, stir together the apricots, sugar, cornmeal, vinegar, and salt. Let sit for 15 minutes or up to 11⁄2 hours.
- Dust a large piece of parchment paper lightly with flour.
- Remove the chilled dough round from the refrigerator and place on the parchment. Dust the dough lightly with flour. Roll out the dough into a round that’s about 1⁄8 inch thick and 12 to 13 inches in diameter, flipping over the dough and dusting with more flour as needed to prevent sticking.
- Transfer the parchment with the crust onto a sheet pan.
- Use a slotted spoon to scoop out the apricot filling (leaving excess liquid in the bowl) into the center of the dough, leaving a 2-inch border. Use a pastry brush to paint some beaten egg around the perimeter of exposed dough. Fold the edges of the dough over the filling toward the center to encase the filling.
- Refrigerate the galette on the sheet pan for 20 minutes (or freeze for 10 minutes). Meanwhile, preheat the oven to 400°F.
- Remove from the fridge and brush the exposed crust with more egg wash, then sprinkle with some sugar.
- Bake until the crust is golden brown and the filling is bubbling, 40 to 50 minutes, rotating the pan front to back halfway through baking.
- Let the galette cool on the pan for at least 20 minutes. Serve warm or at room temperature.
Notes
hands on at the moment
