Summer Galette with thyme crust, this is what summer dreams are made of! Strawberries, cherries, a bunch of stone fruit ( I used peaches and apricots) all the goodness the summer offers. The crust for the rustic galette is has fresh bits of thyme, this gives the galette herby and earthy flavors. Berries and stone fruit with a hint of herb what more do you want 😀
serve with dollops of whipped cream or ice cream. I had a wee bit of roasted cherry Ice cream at home (Recipe will be up on the blog soon!)
The Crust recipe is similar to my pie crust recipe here.
for the summer galette with thyme crust, you can swap out the stone fruits for all berries. You can also use for rosemary or sage for a more earthy flavour rather than thyme.
Summer Galette with Thyme Crust
Summer Galette filled with strawberries, cherries and stone fruits (apricots and peaches) with thyme crust sliced and topped with ice cream & edible flowers
Thyme Galette Crust
- 240 gm All purpose flour + excess for dusting 2 cups
- 180 gm Cold Butter (cubed) 11/2 stick
- 2 tsp Sugar
- 60 ml Apple Cider vinegar 1/4 cup
- 60 ml Ice Water 1/4 cup
- 4 Apricots Sliced
- 100 gm Strawberries 5-8 strawberries Sliced in circles
- 100 gm Cherries 10-15 cherries in halves
- 2 Peaches Sliced into wedges
- 1 Egg
- 2 tbsp Sugar
Thyme Galette Crust
In a large bowl, add the flour and salt. Cut the cold butter into cubes and add them into the dry ingredient.
Using your finger, lightly rub the butter and flour until the flour is slightly covered with butter. Try to not break the butter into tiny bits as the larger pieces of butter in the dough helps it to be flakey AF.
Add the apple cider vinegar and gently work the dough to come together. Add the chilled water as needed, so that the dough can stick together.
Wrap it with cling film like a disc, this makes it easier to roll out.
Rest the dough in the fridge either for couple of hours or overnight (preferable)
Take out the dough from the fridge and let it thaw for 15-30 minutes. On a well floured surface, place one disc and start rolling out the dough to about 1/4-1/2 inch thick.
On a lightly greased and floured pie tin, roll over the galette dough base. Let it chill for 15-30 minutes in the refrigerator again.
Add the chopped fruits in the centre of the crust, leaving 1-1.5 inch space around the crust.
Fold the edges around the fruits roughly into a circle and pleat the dough bits over the edges.
Let it chill in the freezer for 10 minutes or fridge for 15-30 minutes.
Preheat the oven to 450 F /230 C degrees. When the oven is ready, whisk the egg and brush it over the pie crust. Sprinkle sugar over the egg wash.
Let it bake for 20 minutes on 450F and reduce it to 350F for another 20-30 minutes. This helps the base cook through without being soggy!
Once baked and gooey golden crusted. Let it cool to room temperature or cool it overnight.
Enjoy with dollop of ice cream or Chantilly cream