The perfect mix of tart and sweet.
Add the sliced apricots, sugar, and vanilla into a bowl. Let the apricots soak while you make the crust.
Add the flour, sugar, salt, and cubed butter into a bowl.
Use a pastry cutter to cut the mixture until its close to coarse, pea-sized crumbs.
Add 1/4 cup of ice water and stir with a fork.
Knead the dough in the bowl until it all comes together. Shape the dough into a ball and flatten it into a think disk.
Wrap the dough in plastic wrap and refrigerate for at least one hour.
Preheat the oven to 435 degrees Fahrenheit.
Line a baking sheeting with parchment paper.
On a lightly floured surface, roll the dough into a 12-inch circle.
Transfer the dough to a prepared baking sheet.
Spoon the apricot into the center of the dough, leaving a 2-3 inch border on the edges.
Brush the crust with beaten egg and sprinkle with sugar. Bake for 30-35 minutes or until the crust is golden brown.
Remove the oven and allow to slightly cool before serving.
The Galette tastes best on the same day it is baked. I highly recommend topping with vanilla ice cream!