I feel like mangos and apricots are a natural combination of flavor and texture. Sweet and tangy.
But, in my life, I need a little bit of sour, a lot of bit of crunch, and just as much salt.
Thus, Mango Apricot Stilton Galette.
With a crunchy homemade pie crust, this “flattened pie,” of sorts, provides a hint of dessert with the sweetness of mango and apricot fruit, as well as savory with the creaminess of stilton, crunchy pecans, and the perfection of finishing salt. Appetizer? Main course? Dessert? Snack? YOU decide.

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Mango Apricot Stilton Pecan Galette

(Makes 2 smaller galettes or 1 larger)

Crust:
8 Tbs. ice cold butter, cut into 1″ chunks
1 large egg
1 Tbs. apple cider vinegar
2 cups all purpose flour
4-5 Tbs. cold water

Preheat the oven to 425 degrees.

In the bowl of a large food processor, pulse the butter, egg, vinegar, and flour until crumbly. Drizzle in the cold water and pulse until beady.
Transfer the dough to parchment paper and form into 1 or 2 mounds.
Cover with another sheet of parchment and roll out into flat crust “round(s).” 

Set aside while preparing the filling.

Filling:
2 Tbs. butter + 1 tsp. for brushing (melted)
1 cup dried mango slices
6 oz. apricot stilton cheese, crumbled
2 Tbs. pecans, chopped
1 tsp. coarse finishing salt

In a medium skillet, melt the butter and add mango. Sauté the mango until soft and golden, reserving any extra butter for brushing the pastry.

Layer the cooked mango in the center of the galette crust(s).
Top with the apricot stilton.
Fold in the sides of the galette dough and sprinkle with coarse finishing salt.

Bake for about 20 minutes, until the crust is golden brown.

Remove from the oven and cool for several hours. Serve slightly warmed or room temperature, along with a gorgeous glass of Chardonnay or a super smooth whisky.