Rustic Apricot Galette with Honey and Thyme
A free-form apricot tart with a shatteringly flaky butter crust, drizzled with honey and flecked with fresh thyme. It looks impressive but asks for nothing more than a bowl and a baking sheet.
EasyDifficulty25 minPrep40 minCook6 servingsServings325Calories
Steps
- Whisk the flour, sugar and salt in a bowl, then rub in the cold butter with your fingertips until the pieces are flattened and coated but still clearly visible.
- Add the ice water a tablespoon at a time, tossing with a fork, until the dough just holds together when you squeeze a handful.
- Flatten the dough into a 5-inch (13 cm) disk, wrap it, and chill for at least 1 hour or up to 2 days.
- Heat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment.
- Roll the dough on a lightly floured surface into a rough 13-inch (33 cm) circle about 1/8 inch (3 mm) thick and transfer it to the parchment.
- Toss the apricots with the honey, cornstarch, thyme leaves and a pinch of salt, then arrange them cut-side down in the center of the dough, leaving a 2-inch (5 cm) border.
- Fold the border up over the fruit, pleating it every 2 inches, brush the pastry with egg wash and sprinkle with turbinado sugar.
- Bake 35 to 40 minutes, until the crust is deep golden and the juices bubble at the center; cool 20 minutes, then drizzle with honey and scatter with thyme sprigs.