Late Summer Galette with Stone Fruit & Thyme

Wednesday, August 15, 2007

Oh me, oh my, what a recipe! It is my opinion that stone fruit and thyme are a combination made in heaven! I use thyme in bread puddings, cupcakes, and a variety of other sweet n' savory goods. Tasters are never able to guess what it is, but curiosity always takes a back seat to the desire for a second bite.

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 ze
st, 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.

5) Place in the middle rack of the oven. Bake at 375°F for 40-50 minutes, until the crust is lightly browned and the filling is bubbly. Cool on a rack for an hour before serving.


  1. Agreed -- if I don't add thyme to my stone fruit crisps now, they seem incomplete.

    And bay leaf ice cream on top is mighty fine, too. :)

  2. I don't think I've ever put nectarines and thyme together. Why not??? It sounds divine.

  3. Once my new batch of nectarines is ripe, I'll have to give this a try. I had a great fruit/herb crisp once... maybe blackberry/basil? Something I'll have to play around with.

  4. I've used rosemary in desserts, but never thyme! An interesting idea that you have paired so well with summer fruit.

  5. Oh god this looks divine - stone fruit with thyme is one of my favorites too, and I think galettes are so beautiful - savory or sweet.

  6. That is absolutely gorgeous! If only I had air-conditioning, then I could bear to turn on the oven...

  7. Brilliant! I make some sort of fruit galette almost every weekend, but I've never incorporated thyme and can't wait to experiment with it.
    Yesterday I used thyme in a lovely little parmesan and goat cheese souffle, based on a recipe from Sally Clark's restaurant in London.
    I'll be blogging about it on Tuesday.

  8. If that tastes as good as it looks I will agree that it is a match made in heaven.


  9. looks realy good. i love tyme so anything with it sounds good to me.
    I must say youve got some awesome pictures (they are beautiful!) do you take them??

    check out my blog.



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