Apricot Thyme Galette with Cornmeal Crust
Rustic free-form tart featuring juicy apricots and fresh thyme in a buttery cornmeal-almond crust. The combination of tart fruit, herbaceous thyme, and sweet jam glaze creates balanced flavor. Serve warm with yogurt or ice cream for summer desserts, brunches, or casual gatherings. The almond extract and cornmeal give this version subtle nuttiness and textural contrast versus traditional galettes.
Ingredients
- 1 ¼ cup all-purpose flour, divided
- 2 tablespoon all-purpose flour, divided
- 5 tablespoon water, ice cold
- ½ teaspoon cider vinegar
- ⅛ teaspoon almond extract
- ¼ cup almond meal
- ¼ teaspoon salt
- ¼ cup butter, unsalted, chilled and cut into pieces
- 1 ½ tablespoon cornstarch
- 3 ½ tablespoon turbinado sugar, divided
- 2 pound apricots, firm, ripe, pitted and quartered
- 2 teaspoon thyme, fresh
- ¼ cup apricot jam
- 1 tablespoon honey
Instructions
- 1
Combine flour, ice water, cider vinegar and almond extract with a fork into a slurry.
- 2
Whisk in remaining flour, almond meal and salt.
- 3
Cut chilled butter into mixture with fingers or pastry blender until resembling coarse meal.
- 4
Add slurry and stir until just moist.
- 5
Turn dough onto lightly floured surface and knead gently 5 times.
- 6
Press dough into a 4-inch circle on plastic wrap, cover with additional wrap.
- 7
Roll dough into a 14-inch circle and freeze for 10 minutes.
- 8
Preheat oven to 400F.
- 9
Remove dough from freezer, remove top plastic, let stand 1 minute until pliable.
- 10
Transfer dough on plastic wrap to parchment-lined baking sheet and remove remaining plastic.
- 11
Combine cornstarch and 2 tablespoons turbinado sugar, sprinkle over dough leaving 2-inch border.
- 12
Arrange apricot slices in circular pattern over cornstarch mixture, leaving 2-inch border.
- 13
Fold dough edges over apricots.
- 14
Combine thyme, apricot jam and honey in microwave-safe bowl, microwave on high for 45 seconds.
- 15
Brush jam mixture over apricots and dough edges with pastry brush.
- 16
Sprinkle with remaining turbinado sugar.
- 17
Bake until crust browns.
- 18
Cool 10 minutes, garnish with fresh thyme, slice and serve.
Tips
Keep all ingredients cold before mixing to ensure flaky crust. Chill butter, use ice water, and work quickly to prevent gluten overdevelopment.
Arrange apricots in overlapping circles for even cooking and elegant presentation. Leave consistent border so dough folds neatly.
Galette holds shape better with firm apricots. Overripe fruit releases excess liquid and may create soggy bottom.
Good to Know
Cover with plastic wrap and store at room temperature up to 2 days, or refrigerate up to 5 days. Do not freeze as apricots become mushy upon thawing.
Prepare dough up to 2 days ahead, wrap and refrigerate. Assemble and bake galette the day of serving for best crust texture.
Serve warm or at room temperature with Greek yogurt, whipped cream, or vanilla ice cream. Fresh thyme garnish adds visual appeal and herb flavor.
Common Mistakes
Warm butter or water before mixing to avoid flaky crust; keep all ingredients cold.
Overstir dough after adding slurry to avoid tough, dense texture; stir just until moist.
Skip freezing dough step to prevent galette from spreading and edges not holding shape during bake.
Crowd apricots without border to prevent raw dough edges; leave 2-inch margin for proper folding and cooking.
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I use canned apricots instead of fresh?
Canned apricots release excess liquid and produce soggy galette. If using them, drain well and pat dry. Reduce jam glaze or bake uncovered longer. Fresh or frozen apricots work best.
What if my dough cracks when rolling?
Dough is too cold or dry. Let it rest at room temperature 2-3 minutes before rolling. If cracks appear, pinch them together or patch with small dough pieces. Cracks close as dough warms and spreads during baking.
How long does the galette keep and can I freeze it?
Galette keeps covered at room temperature 2 days or refrigerated 5 days. Freezing is not recommended because apricots become mushy when thawed, degrading texture and flavor quality.