Golden Apricot and Charred Jalapeño Masa Galette

Introduction

There is a specific kind of magic in the air when the first stone fruits of the season hit the stands at the Ferry Building. This pastry is my love letter to that moment—a rustic, sun-drenched galette that bridges the gap between the heritage corn of my favorite Cal-Mex kitchens and the lush orchards of the Central Valley. We are using a masa-infused olive oil crust that shatters like a dream, filled with honeyed apricots and just a whisper of charred jalapeño heat to keep things interesting. It is unfussy, coastal, and tastes like a late afternoon in Ojai.

Ingredients

• 1 1/2 cups organic all-purpose flour
• 1/2 cup fine yellow masa harina
• 1/2 cup premium Sonoma extra virgin olive oil, chilled in the freezer for 10 minutes
• 1/4 cup ice-cold verjus (or cold filtered water with a splash of apple cider vinegar)
• 1/2 teaspoon flaky sea salt
• 1 pound ripe apricots, pitted and sliced into thick wedges
• 2 tablespoons agave nectar or California maple syrup
• 1 small jalapeño, charred over an open flame, peeled, seeded, and finely minced
• 1 teaspoon fresh lime zest
• 1/2 teaspoon smoked pimentón (paprika)
• 1 tablespoon turbinado sugar for sprinkling
• 1 tablespoon almond milk for brushing the crust

Instructions

1. In a large mixing bowl, whisk together the all-purpose flour, masa harina, and sea salt until well combined.
2. Drizzle in the chilled olive oil and use a fork or pastry cutter to work it into the flour until you have pea-sized crumbles.
3. Slowly add the cold verjus one tablespoon at a time, mixing gently until the dough just begins to come together. Form it into a flat disk, wrap in parchment, and let it rest in the fridge for at least 30 minutes.
4. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
5. In a medium bowl, toss the sliced apricots with the agave nectar, minced charred jalapeño, lime zest, and smoked pimentón until the fruit is well coated.
6. On a lightly floured surface, roll the chilled dough into a rough 12-inch circle about 1/8-inch thick. Transfer the dough carefully to your prepared baking sheet.
7. Pile the apricot mixture into the center of the dough, leaving about a 2-inch border all around the edges.
8. Gently fold the edges of the dough over the fruit, pleating as you go to create a rustic border.
9. Brush the exposed crust with a little almond milk and sprinkle the entire galette with turbinado sugar.
10. Bake for 35 to 40 minutes, or until the crust is deeply golden and the apricot juices are bubbling and thick.
11. Allow the galette to cool on the pan for at least 15 minutes to set before slicing into wedges.

I love serving this while it is still slightly warm from the oven, maybe with a little lime-zest cashew cream if I am feeling fancy, but it is just as good eaten over the sink with your hands. It captures the simplicity of the market and the warmth of the California sun in every bite. Enjoy the season, friends.

Emily