One of my dearest friends cooks, bakes, and grills like a professional chef. She loves to chop vegetables, says things like “ramekins” and has her own tablecloth named after her—The Christine—for purchase at The Palate in Stockholm, WI : http://www.thepalate.net/. Preparing food has been her passion since before my husband and I met Christine and her husband, Mark, over 15 years ago. It has been our good fortune to be the lucky recipients of many delicious meals and absolutely wonderful times in their home. Since I am all about following our passion, this is my way of letting her have an outlet for hers. Enjoy!
Substituting this month for my friend, Christine is “Cooking Light” magazine!
Apricot-Thyme Galette
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.
Yield: 8 servings (serving size: 1 wedge)
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
Preparation
1. Preheat oven to 400°.
2. Lightly spoon 1.1 ounces (about 1/4 cup) all-purpose flour into a dry measuring cup; level with a knife. Combine 1.1 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 5.1 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.
Source: https://www.myrecipes.com/recipe/apricot-thyme-galette
