This galette is no exception. Thyme's warm, earthy flavor along with the fruit is just made to be eaten at the beach or alongside a cup of iced tea with lemon. When you match the verdant and primal flavors of thyme with a variety of sweet-tart stone fruit it's divine proof that God is not only out there, you're doing her will in the kitchen.
Late Summer Galette
I really have to send props to Elise of Simply Recipes. For the crust I used her recipe. And it worked! I MADE CRUST! You don't understand, my crusts are always sheet rock. This was yummy and flaky! This is also her basic plum galette recipe with a few alterations I made for what I had on hand. Feel free to switch out the stone fruit as you see fit. I used 6 different kinds.
What You'll Need...
1 recipe pate brisee pie crust
1 peach or nectarine, pitted and sliced
5-6 small stone fruits such as pluots, plums, Italian plums, apriums, apricots, or whatever all pitted and sliced
1/2 cup of chopped almonds
Zest from one lemon
1 1/2 teaspoons of chopped thyme
2 tablespoon of flour
1/2 cup of sugar
1) In a medium sized bowl, gently toss the fruit slices with the thyme, lemon zest, flour and sugar.
2) Preheat oven to 375°F. If you are using homemade chilled pie dough, remove it from the refrigerator to let stand for 10 minutes before rolling out.
3) Lightly flour a clean surface and roll out the pie dough to a 13-inch round of even thickness.
4) Place rolled-out pie dough in the center of a small-rimmed, lightly buttered baking sheet. Place plum mixture in the center of the pie dough round, leaving a border of 2 inches on all sides. Fold the edges of the pie crust up and over so that circle of the filling is visible.