The apricots at the store were just crying out to be made into a galette. Around this time of year, I'm always on a quest for the perfect apricot. These weren't perfect, but they were pretty good, and they made a good galette. This galette reminds me of the galette my mom and I made together from memory five years ago when we were on vacation in Italy. Despite the strange oven, different flour and butter, etc., it turned out wonderful! Thanks to her, I learned how to make a pie crust, and from there galette dough wasn't too much of a stretch. She gave me the cookbook (Chez Panisse Fruit) that has the recipe I like to use. Thanks, mom.
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