Apricot Thyme Galette
My apricot thyme galette is a rustic summer dessert with fruit, fresh herbs, and a golden crust that’s easy to make and beautiful to serve.
Servings 8 servings
Ingredients
- 1 ½ cups plus 2 tablespoons all-purpose flour divided
- 3 tablespoons ice water (may need more to make dough stick together)
- ½ teaspoon cider vinegar
- ⅛ teaspoon almond extract
- ⅓ cup raw sugar divided
- ¼ teaspoon salt
- ¼ cup chilled butter cut into pieces
- 1 ½ tablespoons cornstarch
- 2 pounds firm ripe apricots pitted and cut into quarters
- ¼ cup apricot jam
- 1 tablespoon honey
- 1 teaspoon fresh thyme leaves
Instructions
- Lightly spoon 1/4 cup all-purpose flour, ice water, vinegar, and almond extract in a small bowl; stir with a fork until well blended to form a slurry.1/4 cup all-purpose flour3 tablespoons ice water, ½ teaspoon cider vinegar, ⅛ teaspoon almond extract
- Combine remaining flour, 2 tablespoons sugar, and salt, stirring with a whisk. Cut in butter until mixture resembles coarse meal. Add the slurry and stir just until moist.Remaining flour, 2 tablespoons sugar¼ teaspoon salt, ¼ cup chilled butter
- Turn dough out onto a lightly floured surface; knead lightly 5 times. Gently press dough into a 4-inch circle on heavy-duty plastic wrap. Cover with additional plastic wrap. Carefully roll dough into a 14-inch circle. Place in freezer for 10 minutes.
- Preheat oven to 400 degrees.
- Remove the dough from the freezer. Remove top sheet of plastic wrap. Let stand 1 minute or until pliable. Place the dough, plastic wrap side up, onto a baking sheet lined with parchment paper. Remove the remaining plastic wrap.
- Combine the cornstarch and 2 tablespoons sugar; sprinkle over dough, leaving a 2-inch border. Arrange apricots spokelike on top of cornstarch mixture, leaving a 2-inch border. Fold edges of dough over apricots (dough will only partially cover apricots).2 tablespoons sugar2 pounds firm ripe apricots, 1 ½ tablespoons cornstarch
- Combine jam and honey in a small microwave-safe bowl; microwave on high for 45 seconds. Brush jam mixture over apricots and dough edges. Sprinkle with remaining sugar.¼ cup apricot jam, 1 tablespoon honey
- Bake at 400 for 35 minutes or until crust browns. Remove from oven; sprinkle with thyme. Cool 10 minutes.1 teaspoon fresh thyme leaves
Notes
- Store the cooled galette covered loosely with foil or plastic wrap at room temperature for up to two days. May also be refrigerated. Bring to room temperature before serving.
- For longer storage, wrap individual slices and freeze them in an airtight container for up to one month. To serve, thaw at room temperature or warm gently in a low oven.
Nutrition
Serving: 1 | Calories: 265kcal | Carbohydrates: 52g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 131mg | Fiber: 3g | Sugar: 24g
