Apricot Thyme Galette with Cornmeal Crust

Celebrate the bounty of summer produce with a rustic and easy to prepare Apricot & Thyme Galette with Cornmeal Crust.
Apricot & Thyme Galette with Cornmeal Crust by FamilySpice.com

We all get bombarded with fundraisers, especially if you have kids. We buy cookies from girl scouts, popcorn from cub scouts, wrapping paper from school, magazine subscriptions, cookie dough… you name it, there’s a group selling this stuff at exaggerated prices for a fundraiser. Well, it was one of those fundraisers that I found myself flipping through possible magazine subscriptions. And, this is how I renewed my subscription to Cooking Light magazine. It’s been years since I flipped through this culinary classic and I was pleasantly surprised with what I found.

There were better recipes, not so froo-froo-ey like you found in the late-Gourmet magazine. Very practical, yet classy recipes, fit for dinner parties and weekly family dinners. And it’s not all salads and tasteless low-calorie dishes. You can find extremely tastey desserts and appetizers as well as regular meals that your whole family will love. No, Cooking Light didn’t contact me to push their magazine on you. I have had a ton of cooking magazines and many I don’t renew after a year of subscribing. But, I think I will be keeping Cooking Light much longer than I originally thought I would.

This recipe, for Apricot Thyme Galette, completely caught my attention. This is where the picture sells the recipe. I hope I did it justice with my rendition. Sweet, fresh apricots in a rustic tart garnished with fresh thyme leaves. Oh yes, this baby was mine to make. I quickly found a special occasion to feature this dessert.

Apricot & Thyme Galette with Cornmeal Crust by FamilySpice.com

Apricot & Thyme Galette with Cornmeal Crust by FamilySpice.com

Now, it’s not especially difficult to make. It didn’t require special training or technique, but it did take a lot longer to make than Cooking Light suggested. Overall, I think I spent an hour and a half to put this together. But, I’m also a very distracted cook. I get interrupted a thousand times by my children, my husband, the phone and with my own thoughts that I get lost in recipes (which is why I rewrite the directions in an easier-to-follow format).

Apricot & Thyme Galette with Cornmeal Crust by FamilySpice.com

Apricot & Thyme Galette with Cornmeal Crust by FamilySpice.com

The recipe originally called for 3 tablespoons of water for the dough, but my dough wouldn’t hold it’s shape. I read on the Cooking Light website that another cook had the same problem and increased the water to 5 tablespoons. That did the trick for me. Also, 2 pounds of apricots was too many. Maybe mine were too big? I think I used about 1 1/2lbs. Otherwise, everything worked out beautifully.

This dessert really is a feast for the senses. Beautiful to look at, heavenly to smell and delicious to eat. My apricots had a little tartness to it, but I liked the sweet and sour combination. Of course this could be blamed on me. I missed that I was supposed to add about 1 1/2 TBS of sugar over the apricots and jam mixture, again, the distracted cook that I am….

If decorating cakes or garnishing desserts are too much work and fuss for you, than this rustic dessert is a must. It’s imperfections make it simply perfect.

Apricot and Thyme Galette

This rustic French tart features almond meal in the dough to yield a tender crust. Thyme paired with sweet apricots make this a dessert extra-special. Recipe adapted from Cooking Light, June 2010


  • 1 1/4 cup all-purpose flour
  • 5 TBS water, ice cold
  • 1/2 tsp cider vinegar
  • 1/8 tsp almond extract
  • 2 TBS all-purpose flour
  • 1/4 cup almond meal
  • 1/4 tsp salt
  • 1/4 cup butter, unsalted, chilled & cut into pieces
  • 1 1/2 TBS cornstarch
  • 3 1/2 TBS turbinado sugar
  • 2 lb apricots, firm, ripe, pitted & quartered
  • 2 tsp thyme, fresh
  • 1/4 cup apricot jam
  • 1 TBS honey


  1. In a small bowl, combine with a fork until a slurry is formed:
    • 1/4 cup all-purpose flour
    • 5 TBS water , ice cold
    • 1/2 tsp cider vinegar
    • 1/8 tsp almond extract
  2. Whisk in:
    • 1 cup all-purpose flour
    • 2 TBS all-purpose flour
    • 1/4 cup almond meal
    • 1/4 tsp salt
  3. Using your fingers or a pastry blender cut in until mixture resembles coarse meal:
    • 1/4 cup butter, unsalted , chilled & cut into pieces
  4. Add slurry and stir just until moist.
  5. Turn dough out onto a lightly floured surface.
  6. Knead lightly 5 times.
  7. Gently press dough into a 4-inch circle onto heavy-duty plastic wrap.
  8. Cover with additional plastic wrap.
  9. Carefully roll dough into a 14-inch circle.
  10. Freeze for 10 minutes.
  11. Preheat oven to 400ºF.
  12. Remove dough from freezer and remove top sheet of plastic wrap.
  13. Let dough stand 1 minute or until pliable.
  14. Place dough, plastic wrap side up, onto a baking sheet lined with parchment paper.
  15. Remove remaining plastic wrap.
  16. In a small bowl combine:
    • 1 1/2 TBS cornstarch
    • 2 TBS turbinado sugar
  17. Sprinkle over dough, leaving a 2-inch border.
  18. Arrange in a circle pattern over the cornstarch mixture, leaving a 2-inch border:
    • 2 lb apricots , firm, ripe, pitted & quartered
  19. Fold edges of dough over apricots (dough will only partially cover apricots).
  20. In a small microwave-safe bowl, combine:
    • 1 tsp thyme, fresh
    • 1/4 cup apricot jam
    • 1 TBS honey
  21. Microwave on HIGH for 45 seconds.
  22. Using a pastry brush, brush jam mixture over apricots and dough edges.
  23. Sprinkle with:
    • 1 1/2 TBS turbinado sugar
  24. Bake for 35 minutes or until crust browns.
  25. Remove from oven and garnish with:
    • 1 tsp thyme, fresh
  26. Cool 10 minutes, slice and serve.


Serving Suggestions: Also try with fresh ripe peaches. Serve alone, with sweetened whipped cream or sorbet.

Prep Time:

Yield: Serves 8

Cook Time:

Apricot and Thyme Galette Detail

Apricot & Thyme Galette with Cornmeal Crust by FamilySpice.com

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