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Apricot-Thyme Galette

Photo: Gentl & Hyers; Styling: Kendra Smoot
Yield 8 servings (serving size: 1 wedge)
A little bit of almond flour (also labeled almond meal) makes the dough more tender. Look for it on the baking aisle or in the gluten-free section.

Ingredients

  • 6.2 ounces all-purpose flour (about 1 1/4 cups plus 2 tablespoons), divided
  • 3 tablespoons ice water
  • 1/2 teaspoon cider vinegar
  • 1/8 teaspoon almond extract
  • 1/3 cup turbinado sugar, divided
  • 1/4 cup almond flour
  • 1/4 teaspoon salt
  • 1/4 cup chilled butter, cut into pieces
  • 1 1/2 tablespoons cornstarch
  • 2 pounds firm ripe apricots, pitted and cut into quarters
  • 1/4 cup apricot jam
  • 1 tablespoon honey
  • 1 teaspoon fresh thyme leaves

Nutrition Information

  • calories 271
  • fat 8.1 g
  • satfat 3.8 g
  • monofat 2.8 g
  • polyfat 0.4 g
  • protein 4.7 g
  • carbohydrate 47.7 g
  • fiber 3.3 g
  • cholesterol 15 mg
  • iron 1.7 mg
  • sodium 121 mg
  • calcium 30 mg

How to Make It

  1. Preheat oven to 400°.

  2. Lightly spoon 1 ounces (about 1/4 cup) all-purpose flour into a dry measuring cup; level with a knife. Combine 1 ounces all-purpose flour, ice water, vinegar, and almond extract in a small bowl; stir with a fork until well blended to form a slurry.

  3. Combine remaining 1 ounces (about 1 cup plus 2 tablespoons) all-purpose flour, 2 tablespoons sugar, almond flour, and salt, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; stir just until moist. 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; freeze for 10 minutes.

  4. Remove dough from freezer; remove top sheet of plastic wrap. Let stand 1 minute or until pliable. Place dough, plastic wrap side up, onto a baking sheet lined with parchment paper; remove remaining plastic wrap.

  5. Combine 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).

  6. Combine jam and honey in a small microwave-safe bowl; microwave on HIGH 45 seconds. Brush jam mixture over apricots and dough edges. Sprinkle with remaining sugar. Bake at 400° for 35 minutes or until crust browns. Remove from oven; sprinkle with thyme. Cool 10 minutes.