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.

Have you ever flipped through a magazine only to stop at some scrumptious food photo and knew you just had to make the recipe? Well, this recipe, for Apricot Thyme Galette, completely caught my attention. I found this recipe in an old Cooking Light magazine and I couldn’t wait to make it.

Since we are full in summer and fresh summer produce, I quickly found myself some gorgeous apricots. 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.

A galette is a rustic sort of pie. And since my pie-making abilities are a little lacking, I figured this would be perfect. Although, it’s not especially difficult to make, I did spend an hour and a half assembling this beauty. 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).

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 ½lbs. 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 ½ 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 galette is a must. It’s imperfections make it simply perfect.

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Yield: 1 9" Galette

Apricot Thyme Galette with Cornmeal Crust

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

Prep Time 1 hour

Cook Time 35 minutes

Additional Time 10 minutes

Total Time 1 hour 45 minutes

Ingredients

• 1 ¼ cup, plus 2 TBS all-purpose flour, divided
• 5 TBS water, ice cold
• ½ teaspoon cider vinegar
• ⅛ teaspoon almond extract
• ¼ cup almond meal
• ¼ teaspoon salt
• ¼ cup butter, unsalted, chilled & cut into pieces
• 1 ½ TBS cornstarch
• 3 ½ TBS turbinado sugar
• 2 lb apricots, firm, ripe, pitted & quartered
• 2 teaspoon thyme, fresh
• ¼ cup apricot jam
• 1 TBS honey

Instructions

1. In a small bowl, combine ¼ cup flour, cold water, cider vinegar and almond extract with a fork until a slurry is formed.
2. Whisk in 1 cup, plus 2 TBS flour, almond meal and salt.
3. Using your fingers or a pastry blender cut in ¼ cup butter until mixture resembles coarse meal.
4. Add slurry and stir just until moist.
5. Turn dough out onto a lightly floured surface.Knead lightly 5 times.
6. Gently press dough into a 4-inch circle onto heavy-duty plastic wrap. Cover with additional plastic wrap.
7. Carefully roll dough into a 14-inch circle. Freeze for 10 minutes.
8. While dough is in the freezer, preheat oven to 400ºF.
9. Remove dough from freezer and remove top sheet of plastic wrap. Let dough stand 1 minute or until pliable. Place dough, plastic wrap side up, onto a baking sheet lined with parchment paper. Remove remaining plastic wrap.
10. In a small bowl combine cornstarch and 2 TBS turbinado sugar.
    Sprinkle over dough, leaving a 2-inch border.
11. Arrange sliced apricots in a circle pattern over the cornstarch mixture, leaving a 2-inch border.
12. Fold edges of dough over apricots (dough will only partially cover apricots).
13. In a small microwave-safe bowl, combine thyme, apricot jam and honey. Microwave on HIGH for 45 seconds. Using a pastry brush, brush jam mixture over apricots and dough edges.
14. Sprinkle with remaining 1 ½ TBS turbinado sugar.
15. Bake for 35 minutes or until crust browns.
16. Remove from oven and garnish with fresh thyme.
17. Cool 10 minutes, slice and serve.

Nutrition Information:

Yield:

8 slices

Serving Size:

1 slice
Amount Per Serving: Calories: 194Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 15mgSodium: 80mgCarbohydrates: 31gFiber: 3gSugar: 23gProtein: 3g