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Apricot-Thyme Galette

A homemade whole wheat crust is topped with juicy apricots and fresh thyme leaves to create an unforgettable Apricot Galette. Top with ice cream and dig in!

Fresh apricots in a bright blue colander.

Creating This Easy Galette Recipe

You can thank him for this recipe, because he saw it in the latest issue of Cooking Light and thought it looked cool. For days he nagged me to make it. At least this was a “light” dessert recipe and had lots of fruit in it.

And finally we bought our apricots so we could make it.

It kept us busy for pretty much the whole afternoon, because as anyone knows trying to bake something takes twice as long when you’ve got a five-year-old involved. Not to mention trying to take photos on top of it. But it was definitely worth it.

Apricots are so much better once they are cooked and baked into something. They are so pretty fresh. Small and smooth with such a pretty shade of orange. That alone always tricks me.

Then I’m home with a bag full of apricots that I don’t even really like.

In this apricot galette, they are delicious! The flavors are enhanced by baking. The fruit is juicy and sweet with great texture.

I love all the flavor components of the recipe and how well they match. The combination of almond (nuts and extract) and apricots is yummy.

Add in some thyme and honey, and yummy becomes awesome. We finished this in about a day and a half. I had a piece for breakfast the next day. And it definitely didn’t serve as many as the original recipe stated.

Overhead view of a slice of apricot galette next to an entire fruit galette.

What Is a Galette?

A galette is a French dessert that’s essentially a free-form tart. Think of it as an open-faced pie, if you will.

Galettes can be made with pretty much any fruit, and some even have savory fillings. They’re meant to look quite rustic, which makes them a great beginner’s recipe if you’re not a confident baker.

Ingredients for Apricot Galette

This particular fruit galette recipe requires a few special ingredients that you may not keep on hand. However, the recipe itself is easy to make!

  • Whole wheat pastry flour
  • Oat flour
  • Cider vinegar
  • Almond extract
  • Turbinado sugar
  • Almond flour
  • Salt
  • Butter
  • Cornstarch
  • Fresh apricots
  • Apricot jam
  • Fresh thyme
  • Honey

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

How to Make a Galette

This apricot galette has three main stages: making the galette dough, making the apricot filling, and assembling the entire galette. Don’t worry, I’ll walk you through it!

  1. Make the galette dough: I’ve given detailed instructions on how to do so in the recipe card below.
  2. Turn the dough out onto a lightly floured surface; knead lightly 5 times.
  3. Gently press dough into a 4-inch circle on heavy-duty plastic wrap. Cover with additional plastic wrap.
  4. Carefully roll dough into a 14-inch circle, then freeze for 10 minutes.
  5. Remove dough from freezer; remove top sheet of plastic wrap. Let stand 1 minute or until pliable.
  6. Place dough, plastic wrap side up, onto a baking sheet (I used a pizza stone) lined with parchment paper; remove remaining plastic wrap.
  7. Make the filling: Combine cornstarch and 2 tablespoons sugar; sprinkle over dough.
  8. Arrange apricots spoke-like on top of cornstarch mixture.
  9. Fold edges of dough over apricots (dough will only partially cover apricots).
  10. Combine jam, 1/8 teaspoon almond extract, and honey in a small microwave-safe bowl; microwave on HIGH for 45 seconds.
  11. Brush jam mixture over apricots and dough edges. Sprinkle with remaining sugar.
  12. Bake the galette: Bake at 400° for 35 minutes or until crust browns.

The above is simply a quick summary of this recipe. Check out the free printable card at the bottom of this post for all the detailed instructions.

A slice of apricot galette with whipped cream on a white plate.

How to Store Apricot Galette

Fruit galettes can be stored at room temperature in an airtight container up to 5 days. Since the fruit has been cooked, it’s safe to keep on the counter.

Can the Galette Be Frozen?

Yes, I imagine it’s safe to freeze. Be sure to wrap it in a couple layers of plastic wrap and / or seal tightly in a freezer bag. Because the fruit filling is exposed, it’ll be more prone to developing freezer burn.

When you’re ready to eat the frozen galette, I recommend reheating it in the oven from frozen. If you thaw it first, the dough may become soggy.

Tips for Making an Apricot Galette

  • Since posting this recipe years ago, I’ve since made many more galettes. If you’d rather make a simpler galette dough with pantry staples, try making the dough in this strawberry galette recipe.
  • I used fresh apricots in this recipe, but I imagine sliced peaches or another stone fruit could be substituted.
  • Galettes can be eaten warm or at room temperature, so you can prepare this recipe in advance of a summer bbq or family gathering.

More Fresh Fruit Desserts:

This beautiful and colorful Fresh Strawberry Galette emphasizes the sweet juiciness of the strawberries without much added sugar. 

Another favorite galette recipe is this Triple Berry Galette. It’s so easy to make and there’s no crimping required!

This Apricot Almond Cake features a creamy apricot filling and is topped with fresh apricots and slivered almonds. Perfect with your morning cup of coffee or as dessert!

This Peach and Mixed Berry Cobbler is topped with homemade sour cream biscuits. This is the ultimate end of summer dessert!

This Peach Cake is the perfect summertime dessert if those warm months have you craving fresh, juicy, sweet peaches.

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apricot-thyme galette with almond whipped cream

Thyme Apricot Galette

Yield: 8
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes

A homemade whole wheat crust is topped with juicy apricots and fresh thyme leaves to create an unforgettable Apricot Galette. Top with ice cream and dig in!

Ingredients

Dough

  • 5.25 ounces whole wheat pastry flour
  • 2.25 ounces oat flour
  • 4 tablespoons ice water
  • 1/2 teaspoon cider vinegar
  • 1/4 teaspoon almond extract
  • 1/2 cup turbinado sugar, divided
  • 1/3 cup almond flour
  • 1/4 teaspoon salt
  • 1/3 cup chilled butter, cut into pieces

Filling

  • 1 3/4 tablespoons cornstarch
  • 2 pounds firm ripe apricots, pitted and cut into quarters
  • 1/4 cup apricot jam
  • 1/8 teaspoon almond extract
  • 1 tablespoon honey
  • 1 teaspoon fresh thyme leaves

Instructions

Make the dough:

  1. Preheat oven to 400°F.
  2. Lightly spoon 1.375 ounces all-purpose flour into a dry measuring cup; level with a knife.
  3. 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.
  4. Combine remaining all-purpose flour, oat flour, 2 tablespoons sugar, almond flour, and salt, stirring with a whisk.
  5. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
  6. Add slurry; stir just until moist.
  7. 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.
  8. Cover with additional plastic wrap. Carefully roll dough into a 14-inch circle; freeze for 10 minutes.

Assemble the galette:

  1. Remove dough from freezer; remove top sheet of plastic wrap. Let stand 1 minute or until pliable.
  2. Place dough, plastic wrap side up, onto a baking sheet (I used a pizza stone) lined with parchment paper; remove remaining plastic wrap.
  3. Combine cornstarch and 2 tablespoons sugar; sprinkle over dough, leaving a 2-inch border.
  4. Arrange apricots spoke-like on top of cornstarch mixture, leaving a 2-inch border. Fold edges of dough over apricots (dough will only partially cover apricots).
  5. Combine jam, 1/8 teaspoon almond extract, 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.
  6. Bake at 400° for 35 minutes or until crust browns. Remove from oven; sprinkle with thyme. Cool 10 minutes.
  7. I served with a dollop of almond whipped cream (just added a little bit of almond extract when making the whipped cream - delicious!).

Notes

Adapted from Cooking Light

If you can't find almond flour, just pulse some almonds in the food processor until finely ground.

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Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 426Total Fat 14gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 6gCholesterol 25mgSodium 171mgCarbohydrates 70gFiber 6gSugar 31gProtein 9g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

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